Slow-Cooked Beef Cheek Ragù with Red Wine and Rosemary

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Tender beef cheeks braised in red wine with rosemary and aromatic vegetables, served as a rich ragù perfect for pasta or mashed potatoes. This australian-inspired beef ready in about 210 minutes pairs beef cheeks, olive oil, medium, diced carrots for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 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: 190 min Serves 6 Australian cuisine 420 cal/serving
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Ingredients

Instructions

  1. Step 1: Heat 3 tbsp olive oil in a large 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, then remove and set aside.
  2. Step 2: In the same pot, add 2 diced medium carrots, 2 diced celery stalks, and 1 large finely chopped onion. Sauté for 6-7 minutes until softened and fragrant.
  3. Step 3: Add 4 minced garlic cloves and 2 sprigs fresh rosemary, cooking for 1 minute until aromatic.
  4. Step 4: Stir in 2 tbsp tomato paste and cook for 2 minutes to caramelize.
  5. Step 5: Pour in 1 1/2 cups dry red wine, scraping the bottom to deglaze, and simmer for 5 minutes until reduced by half.
  6. Step 6: Return beef cheeks to the pot and add 2 cups beef stock, 2 bay leaves, 1 tsp salt, and 1/2 tsp black pepper. Bring to a gentle simmer, cover, and reduce heat to low.
  7. Step 7: Cook covered for 3 hours, turning the beef cheeks halfway through, until the meat is tender and falling apart.
  8. Step 8: Remove beef cheeks and shred. Discard bay leaves and rosemary sprigs. Return shredded meat to the sauce, stir well, and simmer uncovered for 10 minutes to thicken before serving.

Equipment for this recipe

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Frequently asked questions

How long does Slow-Cooked Beef Cheek Ragù with Red Wine and Rosemary 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 Beef Cheek Ragù with Red Wine and Rosemary?

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 Ragù with Red Wine and Rosemary?

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 Ragù with Red Wine and Rosemary 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 Ragù with Red Wine and Rosemary?

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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