Ingredients:
• 2kg trmmed beef cheeks• 15 baby onions, peeled and halved
• 3 celery stalks, peeled and chopped
• 400g baby carrots, ends trimmed
• 4 sprigs of fresh thyme
• 375ml of ya favourite dry apple cider (I used "Hills Apple Cider")
• 2 tablespoons cocominos
• 1 tablespoon coconut sugar
• 1 teaspoon pink Himalayan sea salt
. 1 teaspoon ground black pepper
• 1 cup beef stock
• 14 cup tomato paste
• 1 tablespoon Dijon mustard
• 2 cups green beans
• To serve: Mash potato
Method:
1 . Combine onions, celery, carrots, thyme, cider, stock, tomato paste, mustard, coconut sugar, salt, pepper and cocominos in a large slow-cooker.2Add the beef cheeks and stir to coat in the mixture on all sides.
3. Cook, covered, on low for 9-10 hours.
4 Take out the thyme and add the beans to the slow-cooker, then continue cooking on low for
another 30-minutes.
5.Season with salt and pepper to taste, then serve hot over some mashed potato!
