Slow-Braised Beef Cheeks in Red Wine Jus

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Tender beef cheeks slowly braised until meltingly soft in a rich red wine and vegetable jus, perfect for a comforting Australian-style dinner. This australian-inspired beef ready in about 210 minutes pairs beef cheeks, olive oil, medium (about 100g) carrot, diced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 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: 190 min Serves 4 Australian cuisine 480 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat oven to 300°F (150°C). Pat dry 1.5 lbs beef cheeks and season with 1 tsp salt and 1/2 tsp black pepper. Heat 3 tbsp olive oil in a heavy ovenproof pot over medium-high heat and sear beef cheeks for 4 minutes per side until deeply browned, then remove and set aside.
  2. Step 2: In the same pot, add 1 large diced onion, 1 medium diced carrot, and 1 diced celery stalk, cooking over medium heat for 6 minutes until softened and fragrant. Stir in 3 minced garlic cloves and cook for 1 minute.
  3. Step 3: Add 2 tbsp tomato paste and cook, stirring, for 2 minutes until it darkens slightly. Pour in 1 cup dry red wine to deglaze the pot, scraping up browned bits, and simmer for 5 minutes until reduced by half.
  4. Step 4: Return beef cheeks to the pot and pour 2 cups beef stock over them. Add 3 sprigs fresh thyme and 1 bay leaf. Cover the pot with a lid and transfer to the oven to braise for 3 hours until the meat is very tender.
  5. Step 5: Remove beef cheeks from pot and keep warm. Strain the cooking liquid into a saucepan and simmer over medium heat for 10 minutes until reduced to a thick jus. Whisk in 2 tbsp butter to finish the sauce with a rich sheen before serving alongside the beef cheeks.

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Frequently asked questions

How long does Slow-Braised Beef Cheeks in Red Wine Jus take to make?

Total time is about 210 minutes (20 min prep + 190 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 Beef Cheeks in Red Wine Jus?

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 Beef Cheeks in Red Wine Jus?

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 Beef Cheeks in Red Wine Jus 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 Beef Cheeks in Red Wine Jus?

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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