Slow-Cooked Beef Cheek Ragout with Red Wine and Veggies

By AislePrompt Editorial · Published 2026-05-22 · Updated 2026-05-22

Rich and tender beef cheeks slowly braised in red wine with carrots, onions, and herbs, perfect for comforting meals. This Australian-inspired slow-cooker recipe, ready in about 200 minutes, pairs beef cheeks, carrots, diced, yellow onion, chopped for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 430 calories and feeds 6, 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.

Ingredients

• 2 lbs beef cheeks
• 2 medium carrots, diced
• 1 large yellow onion, chopped
• 2 celery stalks, diced
• 4 garlic cloves, minced
• 1 cup dry red wine
• 2 cups beef broth
• 2 tbsp tomato paste
• 3 tbsp olive oil
• 3 fresh thyme sprigs
• 2 bay leaves
• 1 1/2 tsp salt
• 1 tsp black pepper

The slow cooker we’d leave this in all day → Best Slow Cookers in 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Season 2 lbs beef cheeks with 1 1/2 tsp salt and 1 tsp black pepper. Heat 3 tbsp olive oil in a large Dutch oven over medium-high heat. Sear beef cheeks on all sides for 4-5 minutes until browned, then remove and set aside.
2. Step 2: In the same pot, add 1 large chopped yellow onion, 2 diced carrots, 2 diced celery stalks, and 4 minced garlic cloves. Sauté over medium heat for 5-6 minutes until softened and fragrant.
3. Step 3: Stir in 2 tbsp tomato paste and cook for 2 minutes. Pour in 1 cup dry red wine, scraping the bottom to deglaze. Let simmer for 3 minutes to reduce slightly.
4. Step 4: Return beef cheeks to the pot and add 2 cups beef broth, 3 sprigs fresh thyme, and 2 bay leaves. Bring to a simmer, cover, and reduce heat to low. Cook for 3 hours until beef cheeks are fork-tender and the sauce thickens.