Beef cheek stew with peas

Cheek is an underused, collagen-rich cut. It looks fatty, but the collagen melts during cooking, making it exceptionally tender.
Ingredients for 4 people
3 large young-beef cheeks, about a kilogram
2 shallots, preferred to onion for their lighter, more digestible and delicate flavour
1 carrot
5 tablespoons extra virgin olive oil
300 g frozen or fresh peas
Salt and pepper
Half a glass white wine for a softer flavour; I used red as I had no white, giving a darker stew
Half a litre of stock

I remove external cartilage from cheeks.

I cut into strips, then bite-sized pieces.

The white marbling is collagen, which melts during cooking.

I finely chop carrot and shallots so they break down and blend with meat. I put in a fairly wide pan with oil, avoiding excessive layering of meat.

I brown over high heat.

I add and thoroughly brown meat.


I add generous ground pepper.

And a little salt.

I add wine and let evaporate.

I add 3/4 of the stock, stir, cover and cook about 1 hour.

After an hour, I check stock, add frozen peas and cook another half an hour.

I check meat, adjust salt and pepper and ensure there is some, but not excessive, sauce. Mine was right.
If too runny, mix a tablespoon flour with some sauce separately and add to thicken. Some flour meat before browning; I prefer not to with this cut.

I serve with polenta slices.