Slow-Braised Beef Cheeks with Red Wine Gravy

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

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 ready in about 210 minutes pairs beef cheeks, olive oil, medium, 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
Plan a meal with the AI → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

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.

Equipment for this recipe

Top-rated tools to make this recipe successfully.

More Knives & cutting boards → Shop all kitchen tools →

Frequently asked questions

How long does Slow-Braised Beef Cheeks with Red Wine Gravy 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 Gravy?

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 Gravy?

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 Gravy 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 Gravy?

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.

Related recipes