Slow-Cooked Beef Cheek Bourguignon with Root Vegetables

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

Tender beef cheeks slowly braised in red wine with aromatic herbs and hearty root vegetables, delivering a rich and comforting Australian-inspired stew. This australian-inspired beef ready in about 200 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 550 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 550 cal/serving
Plan a meal with the AI → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Equipment for this recipe

Top-rated tools to make this recipe successfully.

More Bakeware & baking tools → Shop all kitchen tools →

Instructions

  1. Step 1: Pat dry 2 lbs beef cheeks and season with 1 tsp salt and 1/2 tsp black pepper, then dust evenly with 1/4 cup flour.
  2. Step 2: Heat 3 tbsp olive oil in a large heavy-bottom pot over medium-high heat. Sear the beef cheeks for 4-5 minutes per side until a deep golden crust forms, then remove and set aside.
  3. Step 3: Lower heat to medium, add 2 tbsp butter, then sauté 1 large diced yellow onion, 4 minced garlic cloves for 5 minutes until softened and fragrant.
  4. Step 4: Stir in 2 tbsp tomato paste and cook for 2 minutes until it darkens, then pour in 2 cups red wine, scraping up browned bits, and simmer for 5 minutes to reduce slightly.
  5. Step 5: Return beef cheeks to the pot, add 2 cups beef broth, 3 chopped carrots, 2 chopped parsnips, 4 sprigs fresh thyme, and 2 bay leaves.
  6. Step 6: Bring to a gentle simmer, cover, reduce heat to low and cook for 3 hours until beef cheeks are fork-tender and vegetables are soft.
  7. Step 7: Remove thyme sprigs and bay leaves. Adjust seasoning with salt and pepper. Serve hot with mashed potatoes or crusty bread.

Frequently asked questions

How long does Slow-Cooked Beef Cheek Bourguignon 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 Beef Cheek Bourguignon 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 Beef Cheek Bourguignon 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 Beef Cheek Bourguignon 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 Beef Cheek Bourguignon 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.

Related recipes