Finely chop the rosemary and thyme. Trim the excess fat off the beef cheeks and rub the mustard, salt, pepper and chopped herbs into the meat. Brown the meat in a stockpot, using a little olive oil, and set aside.
Peel and dice the root vegetables (carrots and celeriac) and brown it in the same pot as you did the meat. Add a little vegetable stock, tomato paste and the red wine. Boil down. Return the meat to the stockpot and add the remaining vegetable stock. Season with salt and pepper.
Leave the meat to stew for at least 2 hours or bake it in the oven at 180 degrees for 2 hours. After 2 hours, take the meat out of the stockpot. Sieve the root vegetables and boil them in the beer.
To serve, slice the meat, arrange the slices on plates and garnish with the braised vegetables.
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