Sprinkle flour over beef cheeks to coat. Heat half the oil in a heavy based casserole dish, add cook for 3-4 minutes each side. Set aside.
Reduce heat to medium, add remaining oil. Add onions and bacon. Cook, stirring for 5 minutes or until onion has softened. Add garlic, cook for 1 minute.
Return beef cheeks and juices to pan. Add wine, bring to the boil. Add stock and tomato paste, bring back to the boil. Remove from heat and cover.
Transfer casserole dish to the oven and braise for 3½ hours or until meat is tender.
Add mushrooms. Cover and return to oven for a further 20 minutes, along with cherry tomatoes on a roasting tray. Season with salt and pepper and garnish with parsley.
Serve with mashed potato, crushed peas and roasted cherry tomatoes.
