Slow-Braised Beef Cheeks in Red Wine with Root Vegetables

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-07-12 · Updated 2026-07-12

Tender beef cheeks slowly braised in a rich red wine sauce with hearty root vegetables for a comforting Australian-inspired dinner. This australian-inspired beef ready in about 200 minutes pairs beef cheeks, olive oil, large, diced yellow onion 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.

Ingredients

• 2 lbs beef cheeks
• 2 tbsp olive oil
• 2 medium, peeled and chopped into 1-inch pieces carrots
• 2 medium, peeled and chopped into 1-inch pieces parsnips
• 1 large, diced yellow onion
• 4, minced garlic cloves
• 1 1/2 cups dry red wine
• 2 cups beef broth
• 2 tbsp tomato paste
• 3 fresh thyme sprigs
• 2 bay leaves
• 1 1/2 tsp salt
• 1 tsp, freshly ground black pepper
• 2 tbsp butter

Instructions

1. Step 1: Preheat oven to 325°F. Pat 2 lbs beef cheeks dry and season with 1 1/2 tsp salt and 1 tsp freshly ground black pepper. Heat 2 tbsp olive oil in a large ovenproof Dutch oven over medium-high heat until shimmering. Sear beef cheeks for 4-5 minutes per side until deeply browned, then remove and set aside.
2. Step 2: In the same pot, add 1 large diced yellow onion, 4 minced garlic cloves, 2 chopped carrots, and 2 chopped parsnips. Sauté over medium heat for 6-7 minutes until vegetables soften and edges begin to caramelize.
3. Step 3: Stir in 2 tbsp tomato paste and cook for 2 minutes until fragrant. Pour in 1 1/2 cups dry red wine and simmer for 5 minutes, scraping browned bits from the bottom.
4. Step 4: Add 2 cups beef broth, 3 sprigs fresh thyme, and 2 bay leaves. Return beef cheeks to the pot, submerging them partially in the liquid. Cover and transfer to the oven.
5. Step 5: Braise for 3 hours until the beef cheeks are fork-tender and the sauce has thickened slightly.
6. Step 6: Remove beef cheeks and vegetables to a serving dish. Strain the sauce and return to the pot. Stir in 2 tbsp butter over low heat until melted and glossy. Adjust seasoning if needed and pour sauce over meat and vegetables before serving.