Beef Cheek Slow Braise with Red Wine and Tomato

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Rich and tender beef cheeks slowly braised in red wine and tomato sauce until meltingly soft, perfect for a comforting Australian-style dinner. This australian-inspired slow cooker ready in about 200 minutes pairs trimmed beef cheeks, olive oil, large, finely diced yellow onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 20 min Cook: 180 min Serves 4 Australian cuisine 450 cal/serving
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Ingredients

Instructions

  1. Step 1: Heat 2 tbsp olive oil in a large heavy-bottomed pot over medium-high heat. Season 800 g beef cheeks with 1 tsp salt and 1/2 tsp black pepper, then brown on all sides for 4-5 minutes until crusty. Remove and set aside.
  2. Step 2: Add 1 large finely diced yellow onion, 2 diced carrots, and 2 diced celery stalks to the pot. Sauté for 6-7 minutes until softened and golden.
  3. Step 3: Stir in 4 minced garlic cloves and cook for 1 minute until fragrant, then pour in 1 cup dry red wine. Scrape the bottom of the pot with a wooden spoon to deglaze, simmering until wine reduces by half, about 5 minutes.
  4. Step 4: Return beef cheeks to the pot along with 400 g canned crushed tomatoes, 2 cups beef stock, 3 fresh thyme sprigs, and 2 bay leaves. Bring to a simmer.
  5. Step 5: Cover the pot and transfer to a preheated oven at 300°F (150°C). Cook for 3 hours until the beef cheeks are tender and easily shredded with a fork.
  6. Step 6: Remove herbs, adjust seasoning with salt and pepper if needed, and serve with creamy mashed potatoes or roasted vegetables.

Equipment for this recipe

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Frequently asked questions

How long does Beef Cheek Slow Braise with Red Wine and Tomato take to make?

Total time is about 200 minutes (20 min prep + 180 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Beef Cheek Slow Braise with Red Wine and Tomato?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep trimmed beef cheeks from drying out.

Can I substitute ingredients in Beef Cheek Slow Braise with Red Wine and Tomato?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Beef Cheek Slow Braise with Red Wine and Tomato for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Beef Cheek Slow Braise with Red Wine and Tomato?

Australian slow cooker like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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