Slow-Braised Beef Cheeks with Red Wine Gravy

By AislePrompt Editorial · Published 2026-05-21 · Updated 2026-05-21

Tender beef cheeks slowly braised in red wine and aromatic herbs create a rich, comforting dish perfect for a cozy dinner. This Australian-inspired beef recipe, ready in about 210 minutes, pairs beef cheeks, olive oil, 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.

Ingredients

• 2 lbs beef cheeks
• 2 tbsp olive oil
• 1 medium, diced carrot
• 1, diced celery stalk
• 1 large, chopped onion
• 3, minced garlic cloves
• 1 cup dry red wine
• 2 cups beef stock
• 2 tbsp tomato paste
• 3 fresh thyme sprigs
• 1 bay leaf
• 1 tsp salt
• 1/2 tsp black pepper

The Dutch oven we’d braise this in → Best Dutch Ovens for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Preheat a heavy-bottomed pot over medium-high heat and add 2 tbsp olive oil. Season 2 lbs beef cheeks with 1 tsp salt and 1/2 tsp black pepper, then sear them in the pot for 4 minutes per side until deeply browned. Remove and set aside.
2. Step 2: In the same pot, add 1 diced carrot, 1 diced celery stalk, and 1 chopped large onion. Sauté for 6-7 minutes until softened and fragrant. Stir in 3 minced garlic cloves and cook for 1 minute more.
3. Step 3: Add 2 tbsp tomato paste and cook, stirring, for 2 minutes to caramelize slightly. Pour in 1 cup dry red wine to deglaze the pot, scraping the browned bits from the bottom, and simmer for 5 minutes until reduced by half.
4. Step 4: Return the beef cheeks to the pot. Add 2 cups beef stock, 3 fresh thyme sprigs, and 1 bay leaf. Bring to a gentle simmer, cover, reduce heat to low, and braise for 3 hours until the cheeks are fork-tender and the sauce thickens.
5. Step 5: Remove the beef cheeks and herbs, then simmer the sauce uncovered for 10 minutes to thicken further. Serve the beef cheeks sliced with the rich red wine gravy spooned over.