Onion and Potato Beef Cheek Stew

3 tablespoons of extra virgin olive oil
1 clove of garlic, finely sliced
500 g of beef cheek, trimmed of excess fat and sinew, cut into 5cm pieces
200 ml of dry white wine
2 big onions, finely minced
350 g of rooster potatoes, peeled and diced
500 ml of home-made vegetable stock
2 bay leaves
Black pepper, freshly ground
1 teaspoon of fresh flat-leaf parsley, finely chopped

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