Slow-Braised Beef Cheeks in Rich Red Wine Sauce

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Tender beef cheeks slowly braised in a robust red wine sauce with aromatic vegetables, perfect for a comforting Aussie dinner. This australian-inspired beef ready in about 215 minutes blends pounds beef cheeks, olive oil, medium, diced carrot into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 520 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. 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

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Instructions

  1. Step 1: Preheat oven to 325°F. Heat 3 tbsp olive oil in a heavy ovenproof pot over medium-high heat. Season 2 pounds beef cheeks with 1.5 tsp salt and 1 tsp black pepper, sear in oil for 4 minutes per side until deeply browned. Remove and set aside.
  2. Step 2: Add 1 diced medium carrot, 1 diced celery stalk, and 1 chopped large yellow onion to the pot. Sauté for 6 minutes until softened and fragrant. Add 4 minced garlic cloves and cook for 1 minute more.
  3. Step 3: Stir in 2 tbsp tomato paste, cooking for 2 minutes until it darkens slightly. Pour in 1 cup dry red wine, scraping the bottom to deglaze. Let simmer for 5 minutes until reduced by half.
  4. Step 4: Return beef cheeks to the pot and add 2 cups beef broth, 3 fresh thyme sprigs, and 1 bay leaf. Cover and transfer to the oven; braise for 3 hours until cheeks are fork-tender.
  5. Step 5: Remove beef and strain the sauce into a saucepan. Mix 1 tbsp cornstarch with 2 tbsp water to make a slurry. Bring sauce to a simmer, whisk in slurry, and cook for 3-4 minutes until thickened. Serve beef cheeks with sauce spooned over.

Frequently asked questions

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

Total time is about 215 minutes (20 min prep + 195 min cook). A small batch typically covers several meals in the week — store as the recipe directs.

How do I store leftover Slow-Braised Beef Cheeks in Rich Red Wine Sauce?

Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.

Can I substitute ingredients in Slow-Braised Beef Cheeks in Rich Red Wine Sauce?

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 Rich Red Wine Sauce 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 Rich Red Wine Sauce?

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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