Beef Cheek Slow Braise with Red Wine and Tomato

By AislePrompt Editorial · Published 2026-05-21 · Updated 2026-05-21

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 recipe, ready in about 200 minutes, pairs beef cheeks, olive oil, 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.

Ingredients

• 800 g, trimmed beef cheeks
• 2 tbsp olive oil
• 1 large, finely diced yellow onion
• 2 medium, peeled and diced carrots
• 2, diced celery stalks
• 4, minced garlic cloves
• 1 cup dry red wine
• 400 g canned crushed tomatoes
• 2 cups beef stock
• 3 fresh thyme sprigs
• 2 bay leaves
• 1 tsp salt
• 1/2 tsp black pepper

The slow cooker we’d leave this in all day → Best Slow Cookers in 2026: Top Picks + Buying Guide

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.