Method   

Cut the beef cheeks in half.
Heat up a frying pan. 
Sprinkle salt and pepper, roll in the flour and fry in 3 table spoons of vegetable oil until all sides are golden brown this should take 5 mins. 
Place in a casserole dish add your wine and stock. 
Bring up to the boil and skim the foam off the top.
Add vegetables and thyme and turn down to a simmer cook for 3-4 hours. 
Once the meat is tender it should feel soft and glisten. It will be tender enough that you can easily put a fork through it. 
Take the beef out of the liquid.
Wrap tightly into a sausage shape with cling film and place in the fridge. 
Remove the vegetables from your cooking liqueur and pass the liquid through a sieve. 
Put the liquid back into the casserole dish and boil until you have sauce bursting with flavour and it will start to thicken. You may need to add a tsp of flour if the flavour is very strong but the sauce is too thin. 
When you are ready to serve cut your pieces of cooked beef cheek into half again and place in an oven proof dish with 4tb of your sauce ontop. 
Cover with tin foil and place in the oven for 20 mins 180c 
In a small pan melt butter add a clove of garlic cut in half.

Add your washed mushrooms and a sprinkle of salt. Gently cook for 3 mins, add peas and cook a further 2 mins