Beef cheeks in a slow cooker

1. Wash beef cheeks with running water, dry with a paper towel. Also rinse the champignons and put them in a colander to get rid of excess moisture.

2. In a bowl, mix flour, salt and ground black pepper. Then pour this dry mixture into a tight bag. Put the beef cheeks in a bag with the mixture, seal it tightly and shake the bag thoroughly so that all the pieces of meat are covered with flour and spices.

3. Heat a little olive oil in a frying pan and fry the beef cheeks on medium heat until golden brown for 3 minutes on each side. Then transfer the fried pieces of beef to a plate.

4. Peel the vegetables, wash and chop them. Onion cut into half rings, carrot cut into medium pieces, garlic cloves cut lengthwise into halves. In the frying pan where the beef cheeks were fried, transfer the chopped vegetables and over medium heat pass them for a couple of minutes until soft and characteristic flavor.

5. Put a layer of fried vegetables on the bottom of the bowl of the slow cooker, put beef cheeks on top of them, and put the fried vegetables again with the top layer.

6. Pour the meat broth into the frying pan where the vegetables were just fried (ideally, if it is beef), add red wine, brown sugar and tomato paste. Stir the mixture and bring it to a boil. Then pour the resulting sauce over beef cheeks in a slow cooker.

7. Put a piece of butter in a clean frying pan and fry the mushrooms on it for 3-4 minutes over medium heat, stirring constantly. Then transfer the fried mushrooms to a slow cooker.

8. Close the multivark with a lid and select the "Quenching" mode at a temperature of 85-90 degrees Celsius, set the timer for 8-10 hours depending on the power of the device. Cook beef cheeks until they become soft.

Sprinkle the finished beef cheeks with fresh thyme and serve with a side dish of boiled vegetables.

Bon appetit!