• Set slow cooker on sear mode.
• Dust steak lightly with seasoned flour.
• Heat oil in slow cooker and brown cheeks on all sides.
• Remove and set aside on a plate.
• Add butter to slow cooker and mix with the pan juices.
• Add onions, carrots, celery, thyme and garlic and cook until onions are transparent.
• Add red wine let it cook off for about 30 seconds.
• Stir in extra flour and cook for 2 minutes.
• Gradually add stock, stir until sauce boils and thickens a little.
• Add Vegemite, tomato paste and Worcestershire sauce and stir to combine.
• Put cheeks back into slow cooker and coat with the sauce.
• Wrap the lid in a tea towel or slow cooker lid cover.
• Cook on LOW for 4hrs or until cheeks are tender and just about to pull apart.
• Remove cheeks to a plate.
• Taste the sauce add salt & pepper if needed.
• Mix 2 tbsp cornflour with a little water to make a runny paste.
• Stir through the sauce, add the cheeks back to the sauce and let it cook for another 30 minutes.

Notes

• Serve with mash potatoes and crusty bread to mop up any leftover sauce on your plate.
• Browning the meat will add more flavour to the dish.
• Any left over sauce can be used as a gravy.
• Freeze in portion sizes and when you need it heat it up and use with any beef cut.
• I used the sunbeam secretchef slow cooker.