1. Heat the oven to 150 degrees.Heat two tablespoons of oil in a heavy pan and sear the floured (1tblsp flour 1/2 tblsp beef stock) beef cheeks in batches over medium heat on all sides, until you get a nice crust.
2. Remove the beef, add more olive oil and cook 2 chopped onions until brown then add at least 2 grated carrots and and some garlic cloves. ( If you have then you can add a chopped capsicum, celery sticks and fresh tomatoes ). Tossing well for 5 minutes. Add the a splash red wine (or beer or balsamic vinegar) and simmer for 2-3 minutes, then add the tin of crushed tomatoes, dessertspoon of brown sugar, 2 tblsp tomato paste and a couple of bay leaves.
3. Return the beef cheeks to the pan making sure the cheeks are just covered with liquid (may need to add a touch of water).Tightly cover, transfer to the oven, and cook for 3 to 4½ hours, or until tender.
4. Serve the beef cheeks with and mashed potato and or sweet potato