Core the tomatoes and place in a bowl. Cover with boiling water and leave for 10 seconds. Drain and peel of the skins. Halve, remove seeds and finely chop

Select SAUTE/SEAR function and set the timer for 20 minutes. Press START and allow to heat for 3 minutes. Add 2 tablespoons of olive oil and brown the beef cheeks all over in batches and set aside. Add the remaining oil and the vegetables and cook for 4 minutes, stirring occasionally. Add the garlic and herbs and cook for another minute

Add the red wine and cook for 8-10 minutes to reduce, then add the beef cheeks, stock and tomatoes. Season with salt and pepper

Select SLOW COOK. Set the timer for 6 hours. Place lid on cooker and press START

Once cooking time is complete remove the lid. Remove the beef cheeks and set aside

Select SAUTE/SEAR function and set the timer for 10 minutes. Press START. Allow to simmer until the liquid is reduced by half

Cook the carrots in a saucepan of boiling water for 3-4 minutes or until tender. Drain, drizzle with a little olive oil and season with salt and pepper

Return the beef cheeks to the sauce to reheat and stir through the parsley

Serve the beef cheeks with the sauce and a few peppercorns sprinkled over alongside the carrots

Cook the carrots in a saucepan of boiling water for 3-4 minutes or until tender. Drain, drizzle with a little olive oil and season with salt and pepper