Cheeks on wine

1. Preheat the oven to 180°C. In a heavy cast iron saucepan, slowly heat two tablespoons of olive oil over medium heat.
I mix the flour with salt and pepper in a large bowl and coat the pieces of beef in the seasoned flour. I shake off a little of the flour from each piece of meat and fry them in batches in a saucepan on all sides until they are nicely browned. This takes about 3-4 minutes. I take them out with a slotted spoon and set them aside for now.
2. Add the remaining 2 tablespoons of oil to the pan, add the carrots, celery, and shallots, and sauté for about 3-4 minutes until golden brown. Add the garlic for the last minute. Then add the tomato puree to the pan and cook for another minute, stirring constantly.
3. Return the roasted beef cheeks to the saucepan, add the thyme sprigs, bay leaves, sugar, wine, stock and increase the heat. Bring to a boil, cover with a lid and transfer the saucepan to the oven. Bake for two and a half to three hours, until the cheeks are so soft that they almost fall apart.
4. 45 minutes before the cheeks are ready, I start with the mashed potatoes. I cover the potatoes in a pot with cold water so that they are submerged up to a finger, add salt and bring to the boil. I cook for about 25 minutes until soft, then drain the potatoes, return them to the pot and mash them thoroughly with a potato masher. I gradually stir in the butter. In another saucepan, I bring the cream and milk to the boil, and when they start to boil, I remove them from the heat. I whisk the potatoes in the pot with a hand whisk and gradually add the cream-milk mixture and continue whisking until the mash is smooth and fluffy. I taste it and add salt if necessary. Then I cover it with a lid, wrap it in a towel and hide it in a duvet so that it doesn't get cold.
5. Remove the cooked meat from the pan and set aside for a while. Strain the sauce and return it to the pan. Heat it over medium heat, add the peppercorns, bring to a boil, and cook until it reduces a little and thickens slightly. Slice the meat and serve with mashed potatoes, covered in the sauce.