Slow-Braised Beef Cheeks with Red Wine and Vegemite Glaze

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Rich beef cheeks slowly braised in red wine and beef stock, finished with a savory glaze of Vegemite for an unmistakable Australian umami depth. This australian-inspired beef ready in about 210 minutes pairs beef cheeks, olive oil, large, diced carrot 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: 190 min Serves 4 Australian cuisine 520 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat oven to 300°F (150°C). Pat dry 2 lbs beef cheeks and season with 1 1/2 tsp salt and 1 tsp black pepper.
  2. Step 2: Heat 2 tbsp olive oil in a large Dutch oven over medium-high heat. Sear beef cheeks for 4-5 minutes per side until deep brown. Remove and set aside.
  3. Step 3: Add 1 diced large carrot, 1 diced celery stalk, 1 chopped medium yellow onion, and 4 smashed garlic cloves to the pot. Sauté for 5 minutes until vegetables soften and become fragrant.
  4. Step 4: Stir in 2 tbsp tomato paste and cook for 2 minutes, then pour in 1 1/2 cups dry red wine to deglaze, scraping browned bits from the bottom.
  5. Step 5: Return beef cheeks to the pot. Add 2 cups beef stock, 3 fresh thyme sprigs, and 1 tbsp Vegemite, stirring to dissolve the Vegemite evenly.
  6. Step 6: Cover the pot and braise in the oven for 3 hours, or until beef cheeks are fork-tender.
  7. Step 7: Remove beef cheeks and keep warm. Simmer the braising liquid on the stove over medium heat for 10 minutes until thickened to a glaze consistency. Spoon glaze over beef cheeks before serving.

Equipment for this recipe

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Frequently asked questions

How long does Slow-Braised Beef Cheeks with Red Wine and Vegemite Glaze 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 with Red Wine and Vegemite Glaze?

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 with Red Wine and Vegemite Glaze?

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 with Red Wine and Vegemite Glaze 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 with Red Wine and Vegemite Glaze?

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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