2 tablespoons olive oil
1.6kg beef cheeks, trimmed
1 onion chopped coarsely
1 carrot chopped coarsely
3 cups (750ml) red wine
¼ cup (60ml) caramelised balsamic vinegar
2 x 400g cans whole tomatoes
¼ cup (55g) brown sugar
Black pepper (to taste)
2 sprigs of rosemary
2 tablespoons fresh oregano leaves
400g spring onions trimmed, halved
200g mushrooms

Preheat oven 160º
Heat half of the oil in large casserole dish, cook beef, in batches, until browned all over.
Heat remaining oil in same dish, cook onion and carrot, stirring until onion softens. Return beef to dish with wine, vinegar, undrained tomatoes, sugar, black pepper and herbs, bring to the boil. Cook covered, in oven for 3 hours.
Stir in spring onion and mushrooms, cook uncovered, in oven a further 45 minutes or until beef is tender. Serve with creamy mash potatoes.