Season the flour. Chop each ox cheek into 4–6 pieces, then dust them with the seasoned flour. Heat the oil in a frying pan over a high heat and brown the meat in batches. Transfer the meat to a large saucepan or flameproof casserole. Deglaze the frying pan with a splash of the beer and pour it over the meat.
Add the celery, leek and carrots to the casserole and cover with the stock. Pou