Slow-Braised Beef Cheeks with Red Wine and Rosemary

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Tender beef cheeks simmered slowly in a rich red wine and rosemary sauce, perfect for a cozy Australian-inspired dinner. This Australian-inspired beef recipe, ready in about 200 minutes, pairs beef cheeks, olive oil, carrots 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: 180 min Serves 4 Australian cuisine 520 cal/serving
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Ingredients

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Instructions

  1. Step 1: Pat 2 lbs beef cheeks dry and coat evenly with 1/4 cup flour, shaking off excess. Heat 3 tbsp olive oil in a large heavy-bottomed pot over medium-high heat. Sear the beef cheeks for about 4 minutes per side until deep brown and caramelized, then remove and set aside.
  2. Step 2: Reduce heat to medium and add 2 diced carrots, 2 diced celery stalks, and 1 chopped large onion to the pot. Sauté for 5-6 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 and cook for 2 minutes, then pour in 1 cup red wine, scraping the bottom to deglaze. Simmer for 5 minutes until wine reduces slightly.
  4. Step 4: Return beef cheeks to the pot along with 2 cups beef stock, 2 fresh rosemary sprigs, 1 tsp salt, and 1/2 tsp black pepper. Bring to a gentle simmer, cover with a lid, and cook on low heat for 3 hours or until cheeks are fork-tender.
  5. Step 5: Remove rosemary sprigs and serve beef cheeks with the rich sauce spooned over mashed potatoes or roasted vegetables.

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