Heat a soup pot over medium heat. In a shallow dish, mix the flour with the salt and pepper. Add a thin layer of oil to the soup pot. Dredge the beef cheeks in the seasoned flour. In several batches, brown the cheeks, 3-5 minutes per side. Set to the side. Wipe the pot clean with a paper towel.

Add a thin layer of oil to the pan. Brown the vegetables for 3-5 minutes.

Very slowly add the wine to the soup pot to deglaze. The pot is hot, be very careful. Using a wooden spoon, scrape bottom of the pot. Add the beef cheeks, beef stock, tomato paste, thyme, parsley, bay leaf and peppercorn. Stir to incorporate. Bring to a simmer and cover for 4 hours.

The beef should be tender and pull apart with a fork. Remove beef and set to the side. Strain out vegetables through a fine sieve, saving the sauce. Return beef and sauce to the pot and chill for several hours or overnight.

Remove thin layer of fat that has formed on the top. Reheat, covered over medium low heat. Mix the flour and butter in a small ramekin. Once the pot is simmering softly, slowly add roux, a small amount at a time. Keep adding till you reach a consistency that will coat a spoon. This will take 10-15 minutes.