Slow-Cooked Australian Beef Cheek Stew with Root Vegetables

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Tender beef cheeks slow-cooked with carrots, parsnips, and fragrant herbs in a rich red wine and tomato broth. This australian-inspired beef ready in about 200 minutes pairs beef cheeks, medium, peeled and chopped carrots, medium, peeled and chopped parsnips 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

Instructions

  1. Step 1: Pat dry 2 lbs beef cheeks and season with 1 1/2 tsp salt and 1 tsp black pepper, then dust evenly with 1/4 cup all-purpose flour.
  2. Step 2: Heat 3 tbsp olive oil in a large heavy-bottomed pot over medium-high heat. Add beef cheeks and sear for 4 minutes per side until deeply browned; remove and set aside.
  3. Step 3: Reduce heat to medium, add 1 large diced yellow onion and 4 minced garlic cloves to the pot, sauté for 5 minutes until softened and fragrant.
  4. Step 4: Stir in 2 tbsp tomato paste, cooking for 2 minutes until it darkens slightly.
  5. Step 5: Pour in 1 cup dry red wine, scraping bottom of pot to deglaze; simmer for 5 minutes until reduced by half.
  6. Step 6: Return beef cheeks to pot, add 3 cups beef broth, 3 chopped carrots, 2 chopped parsnips, 3 thyme sprigs, and 2 rosemary sprigs.
  7. Step 7: Bring to a simmer, then cover and reduce heat to low. Cook gently for 3 hours until beef cheeks are tender and falling apart.
  8. Step 8: Remove herb sprigs before serving and adjust seasoning with salt and pepper if needed.

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Frequently asked questions

How long does Slow-Cooked Australian Beef Cheek Stew with Root Vegetables take to make?

Total time is about 200 minutes (20 min prep + 180 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-Cooked Australian Beef Cheek Stew 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-Cooked Australian Beef Cheek Stew 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-Cooked Australian Beef Cheek Stew 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-Cooked Australian Beef Cheek Stew 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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