Take 4 beef cheeks and give them good seasoning with salt and pepper. Take a deep oven-proof pan and drizzle some olive oil in. Place the cheeks into the pan and sear them until nicely colored. When nicely colored, leave the cheeks aside.
Chop two onions and 2 cloves of garlic. Place your onion and garlic into the pan, where the beef was cooked. Add one bay leaf. Place 4 cheeks into the pan with onion and garlic.
Next, add 100 ml of red wine and 300 g of tomato puree. Then, add 200 ml of chicken stock. Make sure, that 90% of meat is submerged. Cover the pan with a lid.
Place the pan in an oven for 4 hours at 150 degrees C.