What you need.
2 whole ox cheeks
50ml vegetable oil
1 large white onion, chopped finely
2 medium carrots, chopped finely
1 celery rib, chopped finely
3 medium cloves garlic, chopped finely
1 glass dry white wine
1 can peeled whole tomatoes, seeded and drained, tomato flesh crushed by hand
3 fresh thyme sprigs
1 bay leaf
Get a pan nice and hot, add oil and fry the the ox cheeks, Remember colour is flavour. The darker you get them now the richer your stew will be.
Throw all the diced veg in the pan and continue to fry it with the cheeks.
Chuck in all the wine and herbs. Add a enough water to cover.
Add the O.G Hot Sauce, taste the cooking liquid and adjust seasoning if it tastes good now it will be amazing when its ready.
Cook at a low simmer/or chuck in a slow cooker for 4 to 5 hours.
Taste the broth... should be DEEEEECENT!
Taste the broth again, you should be in a good place by now!
Serve with carb of your choice. Mashed potato, polenta, rice or pasta all good options.