Slow-Cooked Australian Beef Cheeks with Red Wine Gravy

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

Tender beef cheeks braised slowly in a rich red wine and vegetable gravy, perfect for a comforting Australian family 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 480 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 480 cal/serving
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Ingredients

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Instructions

  1. Step 1: Heat 2 tbsp olive oil in a heavy-bottomed pot over medium-high heat. Pat dry 2 lbs beef cheeks and sear them for 4-5 minutes per side until deeply browned; remove and set aside.
  2. Step 2: In the same pot, add 1 diced medium carrot, 1 diced celery stalk, and 1 chopped large onion. Sauté over medium heat for 6-7 minutes until softened and golden.
  3. Step 3: Add 3 minced garlic cloves and cook for 1 minute until fragrant. Stir in 2 tbsp tomato paste and cook for 2 minutes.
  4. Step 4: Pour in 1 cup red wine to deglaze the pot, scraping up browned bits; simmer for 5 minutes until reduced by half.
  5. Step 5: Return beef cheeks to the pot and add 2 cups beef stock, 3 fresh thyme sprigs, 1 bay leaf, 1 tsp salt, and 1/2 tsp black pepper. Bring to a gentle simmer.
  6. Step 6: Cover the pot with a lid and transfer to a preheated oven at 325°F. Cook for 3 hours until the beef cheeks are tender and the gravy is thickened.
  7. Step 7: Remove beef cheeks and strain the sauce if desired. Serve the beef cheeks with the rich red wine gravy spooned over top.

Frequently asked questions

How long does Slow-Cooked Australian 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-Cooked Australian 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-Cooked Australian 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-Cooked Australian 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-Cooked Australian 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.

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