Joues De Boeuf En Daube (French Beef Cheeks)

• 1 tbsp olive oil
• 2 tbsp butter
• 1 large onion, sliced
• 8 oz baby carrots
• 2 sticks celery, sliced
• 4 cloves garlic, crushed
• 4 large sprigs fresh thyme
• 2 None bay leaves
• 2 strips orange peel
• 2 None large beef cheeks (1 1/2 lbs), silverskin removed, halved
• 3 tbsp flour, seasoned with salt and pepper
• 1 cup red wine, such as merlot
• 1/4 cup freshly squeezed orange juice
• 2 cups beef stock
• 2 cans (15 oz each) cannellini beans, drained and rinsed
• None None Handful fresh flat-leaf parsley leaves, coarsely chopped
• None None Crusty bread, to serve

1. Preheat the oven to 325u0b0F. Heat half the olive oil and half the butter in a Dutch oven on medium-high heat. Cook onion, carrots and celery for 7 mins. Add garlic, thyme, bay leaves and orange peel. Cook for 2 mins. Spoon into bowl and set aside.
2. Generously dust beef with seasoned flour. Heat remaining butter and oil in same pan. Cook beef for 2 mins each side, or until golden. Transfer to bowl with vegetables.
3. Add wine and orange juice to pan and deglaze (use wooden spoon to stir and scrape brown bits from bottom of pan). Boil for 2 mins, or until reduced slightly. Add stock, vegetables and beef. Stir to combine. Cover with lid.
4. Bake, stirring occasionally, for 2 hours, or until beef is very tender. Remove from oven and stir in beans. Season with salt and black pepper. Sprinkle with parsley and serve with crusty bread.

olive oil, butter, onion, baby carrots, celery, garlic, thyme, bay leaves, beef cheeks, flour, red wine, freshly squeezed orange juice, beef stock, cannellini beans, handful fresh, crusty bread

Taken from recipes-plus.com/api/v2.0/recipes/34646 (may not work)