Slow-Cooked Australian Beef Cheeks in Red Wine Sauce

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-05-29 · Updated 2026-05-29

Tender beef cheeks slowly braised in a rich red wine and vegetable sauce, perfect for a comforting family dinner. This australian-inspired beef ready in about 200 minutes blends (about 1.5 lbs) beef cheeks, olive oil, diced into 1/2-inch pieces celery stalk into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 450 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. 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

• 4 pieces (about 1.5 lbs) beef cheeks
• 3 tbsp olive oil
• 1 large, diced into 1/2-inch pieces carrot
• 1, diced into 1/2-inch pieces celery stalk
• 1 large, finely chopped onion
• 4, minced garlic cloves
• 2 cups red wine
• 2 cups beef stock
• 2 tbsp tomato paste
• 3 sprigs fresh thyme
• 1 bay leaf
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tbsp cornstarch
• 2 tbsp cold water

Instructions

1. Step 1: Heat 3 tbsp olive oil in a large heavy-based pot over medium-high heat. Pat dry 4 beef cheeks and sear each for 4 minutes per side until deeply browned, then remove and set aside.
2. Step 2: Add 1 diced carrot, 1 diced celery stalk, and 1 finely chopped onion to the pot. Sauté for 6-8 minutes until vegetables are soft and golden.
3. Step 3: Stir in 4 minced garlic cloves and cook for 1 minute until fragrant. Add 2 tbsp tomato paste and cook for 2 minutes, stirring constantly to caramelize.
4. Step 4: Pour in 2 cups red wine and deglaze the pot by scraping up browned bits, simmer for 5 minutes to reduce slightly.
5. Step 5: Return beef cheeks to the pot, add 2 cups beef stock, 3 sprigs fresh thyme, 1 bay leaf, 1 tsp salt, and 1/2 tsp black pepper. Bring to a simmer, cover and reduce heat to low.
6. Step 6: Cook gently for 3 hours or until beef cheeks are fork-tender, turning occasionally.
7. Step 7: Remove beef cheeks and strain the sauce. Mix 1 tbsp cornstarch with 2 tbsp cold water, whisk into the sauce, and simmer over medium heat for 3-4 minutes until thickened.
8. Step 8: Return beef cheeks to the sauce and heat through for 2 minutes before serving.