Beef Cheek recipe

wife bought a beef cheek in the weekend and said we can make a casserole with it or put it in the slow cooker. but does anyone have a suggestion of how to cook it or a decent recipe (that doesn't need 20+ ingredients)
thank in advance

Cook the beef cheeks in exactly the same way as you would cook other tough cuts such as beef shin or skirt. No need for a special recipe.

Always brown off the meat in a hot pan before adding to the slow cooker

Slow Braised Beef Cheeks - This is AMAZING!
- 2 beef cheeks
• 4 tbsp olive oil
• 1 carrot, peeled and roughly chopped
• 1 onion, diced
• 1/2 bulb of garlic, cut across the middle
• 1 stick celery, chopped
• 1 leek, chopped
• 4 sprigs thyme
• 12 black peppercorns
• 2 tbsp tomato purée
• ½ bottle red wine
• 1 litres chicken stock
• 1 splash balsamic vinegar
• 1 splash Worcestershire sauce
• polenta, to serve
1. Trim the beef cheeks and remove as much sinew as possible. Cut each cheek in half. Season well with salt and pepper. Heat 2 tablespoons of oil in a heavy-based pan and brown the cheeks on all sides. Remove and set aside.

2. Add the vegetables, garlic and a little extra oil if necessary. Stir around until they turn golden. Add the thyme and peppercorns and mix everything together. When all the vegetables are golden, add the tomato paste and cook for 2 minutes.

3. Pour in the red wine and stir, scraping up all the sticky bits from the bottom of the pan, then cook until the liquid is reduced and you have a sticky sauce - about 12-14 minutes.

4. Put the beef cheeks back in the pan and cover with the chicken stock. Bring to the boil, skim the surface and cover with a circle of greaseproof paper. Simmer over a low heat for 1 hour 30 minutes - 2 hours 30 minutes or until the meat is soft and almost falling apart. If you prefer, cook the beef in the oven at 150C/130C fan/gas 2 for 2 hours 30 minutes or until tender.

5. Once the cheeks are cooked add a splash each of balsamic vinegar and Worcestershire sauce. Carve the cheeks into smaller portions if necessary.

Or I've also made this - less faffing around but delicious!
Beef cheeks with leeks and balsamic vinegar
• Beef, Leek and Balsamic Vinegar Stew
3 large leeks in thick slices
2 tab olive oil
700g stewing beef in large chunks
1 tsp salt
pepper
4 tab balsamic vinegar
750 ml water
Brown beef in oil, add leeks and stir 5 min. Add salt and pepper.
Add vinegar and stir to deglaze, gradually add 500 ml water. Cover and simmer about 3 hours until the meat is very tender. Add more water if necessary