Beef cheeks are packed full of gelatin that supports gut health, joints, hair, skin and nails. This piece of meat is taken from the facial muscle rather than the buttocks 
Beef cheeks are inexpensive, tender and are super easy to prepare and cook. This dish is amazing accompanied by cauliflower mash or simply as is as a stew. Make double the amount and have some the following day for a gut loving breakfast or lunch.
Ingredients
2 large pieces of grass fed beef cheeks, chopped into medium chunks
5 cherry tomatoes
1/2 medium pumpkin, chopped into medium chunks (or 2 carrots)
1 capsicum (red or green), chopped roughly
1 medium brown onion, chopped roughly
1 medium zucchini, chopped roughly
1 tbsp oregano
2 tsp cumin
2 tsp himalayan salt
2 tsp cracked black pepper
1 clove garlic, crushed
2 tsp turmeric
1 cup bone broth (or water)
1 tbsp ghee (or coconut oil)
2 tbsp apple cider vinegar
Method
Saute garlic, onion oregano, turmeric and ghee (or oil) in a slow cooker or large saucepan until herbs become aromatic and onions soften.
Add beef cheeks, toss through and cook until slightly browned. Around 3 minutes.
Add bone broth (or water) and remaining ingredients.
Cook slowly in slow cooker for 8-10 hours or in large saucepan on medium heat for 6 hours.
Serve with cauliflower mash or as is.
Serves 2-3
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