Slow-Braised Beef Cheeks with Root Vegetables

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Rich, melt-in-your-mouth beef cheeks slowly braised with carrots, parsnips, and onions in a savory red wine sauce. This australian-inspired beef ready in about 215 minutes pairs beef cheeks, olive oil, large, diced yellow onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 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: 25 min Cook: 190 min Serves 4 Australian cuisine 450 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat oven to 300°F. Pat 2 lbs beef cheeks dry and season with 1 tsp salt and 1/2 tsp black pepper.
  2. Step 2: Heat 3 tbsp olive oil in a large oven-safe pot over medium-high heat. Sear the beef cheeks for 4-5 minutes per side until deeply browned. Remove and set aside.
  3. Step 3: In the same pot, add 1 large diced yellow onion, 4 minced garlic cloves, 3 chopped carrots, and 2 chopped parsnips. Sauté for 6-7 minutes until softened and fragrant.
  4. Step 4: Stir in 2 tbsp tomato paste and cook for 2 minutes to caramelize.
  5. Step 5: Pour in 1 cup dry red wine and scrape the bottom of the pot to deglaze, simmer for 5 minutes until reduced by half.
  6. Step 6: Return beef cheeks to the pot, add 2 cups beef stock, 4 fresh thyme sprigs, and 2 bay leaves.
  7. Step 7: Cover the pot and transfer to the oven. Braise for 3 hours until the beef cheeks are tender and falling apart.
  8. Step 8: Remove beef cheeks and vegetables from the pot, strain the sauce and reduce it over medium heat if needed to thicken. Serve beef cheeks with root vegetables and spoon over the rich sauce.

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Frequently asked questions

How long does Slow-Braised Beef Cheeks with Root Vegetables take to make?

Total time is about 215 minutes (25 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 Root Vegetables?

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 Root Vegetables?

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 Root Vegetables 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 Root Vegetables?

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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