Slow-Cooked Beef Cheek Ragout with Red Wine and Veggies

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Rich and tender beef cheeks slowly braised in red wine with carrots, onions, and herbs, perfect for comforting meals. This australian-inspired slow cooker ready in about 200 minutes pairs beef cheeks, medium carrots, diced, large 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.

Prep: 20 min Cook: 180 min Serves 6 Australian cuisine 430 cal/serving
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Ingredients

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.

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Frequently asked questions

How long does Slow-Cooked Beef Cheek Ragout with Red Wine and Veggies 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 Ragout with Red Wine and Veggies?

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 Ragout with Red Wine and Veggies?

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 Ragout with Red Wine and Veggies for a different number of people?

The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). 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 Ragout with Red Wine and Veggies?

Australian slow cooker 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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