Slow-Cooked Beef Cheek Ragù with Garlic Mashed Potatoes

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-05-28 · Updated 2026-05-28

Tender beef cheeks simmered in a rich tomato and red wine sauce, served atop creamy garlic mashed potatoes. This australian-inspired beef ready in about 215 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 650 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.

Ingredients

• 2 lbs beef cheeks
• 3 tbsp olive oil
• 1 large, diced yellow onion
• 1 medium, diced carrot
• 1, diced celery stalk
• 4, minced garlic cloves
• 14 oz canned crushed tomatoes
• 1 cup dry red wine
• 2 cups beef broth
• 2 tsp, chopped fresh thyme
• 1 bay leaf
• 1 tsp salt
• 1/2 tsp black pepper
• 2 lbs, peeled and quartered russet potatoes
• 4 tbsp butter
• 1/2 cup whole milk
• 1, smashed garlic clove for mash

Instructions

1. Step 1: Preheat oven to 300°F. Heat 3 tbsp olive oil in a large Dutch oven over medium-high heat. Season 2 lbs beef cheeks with 1 tsp salt and 1/2 tsp black pepper, then sear for 4 minutes per side until deeply browned. Remove and set aside.
2. Step 2: In the same pot, add 1 large diced yellow onion, 1 diced carrot, and 1 diced celery stalk. Sauté for 6 minutes until softened. Add 4 minced garlic cloves and cook for 1 minute until fragrant.
3. Step 3: Pour in 1 cup dry red wine, scraping the bottom to deglaze, then simmer for 3 minutes to reduce slightly.
4. Step 4: Add 14 oz canned crushed tomatoes, 2 cups beef broth, 2 tsp chopped fresh thyme, and 1 bay leaf. Return beef cheeks to the pot, cover, and transfer to the oven. Cook for 3 hours until beef is fork-tender.
5. Step 5: Meanwhile, place 2 lbs peeled and quartered russet potatoes and 1 smashed garlic clove into a large pot of salted water. Bring to a boil and cook for 15-18 minutes until potatoes are fork-tender.
6. Step 6: Drain potatoes and garlic, then mash with 4 tbsp butter and 1/2 cup whole milk until smooth and creamy. Season with salt to taste.
7. Step 7: Remove beef cheeks from the pot, shred with two forks, and stir back into the sauce. Discard bay leaf.
8. Step 8: Serve the beef cheek ragù over a bed of garlic mashed potatoes, spooning extra sauce on top.