Ox-cheek in red wine

Well I love the Ox-cheek with mushroom ragout recipe is use, but suffering from a cold, feeling rough, and realising that I didn't have any mushrooms, I thought it was time for a change.

Ingredients
2 ox-cheeks cut into 1 inch cubes
2 onions cut into large chunks
2 garlic cloves, chopped
2 sticks celery cut into large chunks
2 carrots chopped into large chunks
plain flour
salt and pepper
1 bay leaf
1/4 pint red wine
2 tablespoons tomato puree
1/2 pint beef stock
olive oil

Method
Preheat oven gas 3.
Fry off the onions, garlic, celery and carrots until the onions have slightly coloured, add to a large casserole dish. Toss ox-cheek in seasoned flour and brown on all sides in batches, adding to the casserole. Once all the meat is browned add the red wine to pan to bubble off the juices that are on the bottom of the pan, add the tomato puree and stir together. Add the stock, bring all the to boil and pour over the meat and veg. Put a bay leaf in and cover. Put in the oven and leave to cook for about 3 hours until tender.