Beef, Prune and Chestnut Hotpot | Fast Ed

Ingredients

• 1kg beef cheeks, halved across the grain
• sea salt flakes and freshly-ground black pepper
• ¼ cup extra virgin olive oil
• 1 leek, diced
• 2 sticks celery, chopped
• 1 red capsicum, diced
• 4 cloves garlic, smashed
• 1 tsp dried thyme leaves
• 1 tsp dried porcini mushroom powder
• 1 cup dry red wine
• 1L beef stock
• 200g pitted prunes, chopped
• 150g chestnuts, cooked, peeled and chopped
• 1 Tbsp unsalted butter
• 1 Tbsp plain flour
• 1 bunch parsley, very finely chopped
• damper, to serve