Preheat oven to 180ºC (160º fan-forced). Pat beef dry with paper towel and place in a large snap lock bag. Add flour, season and toss to coat.
Heat half the oil in a large ovenproof casserole dish over medium heat. Cook beef for 3-4 minutes, in batches, if necessary, until browned. Set beef aside on a plate. Add remaining oil to same dish and cook onion, garlic, carrot and celery for 3-4 minutes. Add passata, stock, bay leaves and thyme. Bring to the boil and return beef to dish. Remove from heat, cover surface with a circle of baking paper and cover with a lid.
Cook in oven for 2¼ -2½ hours or until tender. Season to taste, remove and discard bay leaves and thyme stalks.
Serve beef cheeks with steamed vegetables and polenta. Sprinkle with parsley.
Beef cheeks could be substituted with lean diced chuck or gravy beef.
Sweet potato mash, basmati rice or wholemeal cous cous would also be healthy and delicious options to serve with the beef cheeks.