Slow-Braised Australian Beef Cheeks with Red Wine and Root Vegetables

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Tender beef cheeks slow-cooked in a rich red wine sauce with classic Australian root vegetables for a hearty weeknight meal. This australian-inspired beef ready in about 215 minutes pairs beef cheeks, olive oil, large, diced onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 520 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: 195 min Serves 4 Australian cuisine 520 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat oven to 300°F. Pat dry 2 lbs beef cheeks and dredge in 1/4 cup flour seasoned with 1 tsp black pepper and 1/2 tsp salt.
  2. Step 2: Heat 3 tbsp olive oil in a large ovenproof pot over medium-high heat. Sear beef cheeks for 4 minutes per side until deeply browned, then remove and set aside.
  3. Step 3: Add 1 large diced onion, 4 minced garlic cloves, 3 peeled and chunked carrots, and 2 peeled and chunked parsnips to the same pot. Sauté for 6 minutes until softened and fragrant.
  4. Step 4: Stir in 2 tbsp tomato paste and cook for 2 minutes until caramelized and aromatic.
  5. Step 5: Pour in 1 cup dry red wine, scraping the pot’s bottom to deglaze. Let simmer until reduced by half, about 5 minutes.
  6. Step 6: Return beef cheeks to the pot. Add 2 cups beef stock, 2 sprigs fresh thyme, 2 bay leaves, 1 tsp salt, and bring to a gentle simmer.
  7. Step 7: Cover the pot with lid and transfer to the oven. Braise for 3 hours or until beef cheeks are fork-tender.
  8. Step 8: Remove beef and vegetables to a platter. Strain sauce, discard solids, and reduce sauce over medium heat for 5 minutes until thickened. Serve beef cheeks with sauce spooned over.

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Frequently asked questions

How long does Slow-Braised Australian Beef Cheeks with Red Wine and Root Vegetables take to make?

Total time is about 215 minutes (20 min prep + 195 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 Slow-Braised Australian Beef Cheeks with Red Wine and Root Vegetables?

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 beef cheeks from drying out.

Can I substitute ingredients in Slow-Braised Australian Beef Cheeks with Red Wine and Root Vegetables?

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 Slow-Braised Australian Beef Cheeks with Red Wine and Root Vegetables 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 Slow-Braised Australian Beef Cheeks with Red Wine and Root Vegetables?

Australian beef 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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