Slow-Cooked Beef Cheek Stew with Red Wine and Root Vegetables

By AislePrompt Editorial · Published 2026-05-21 · Updated 2026-05-21

Rich, tender beef cheeks slowly braised in red wine with hearty root vegetables for a comforting Australian-style stew. This Australian-inspired slow-cooker recipe, ready in about 205 minutes, pairs beef cheeks, all-purpose flour, salt 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.

Ingredients

• 2 lbs beef cheeks
• 1/4 cup all-purpose flour
• 1 tsp salt
• 1/2 tsp black pepper
• 3 tbsp vegetable oil
• 2 medium carrot, peeled and chopped
• 2 celery stalks, chopped
• 1 large brown onion, chopped
• 4 garlic cloves, minced
• 1 1/2 cups dry red wine
• 2 cups beef stock
• 2 tbsp tomato paste
• 3 fresh thyme sprigs
• 2 fresh rosemary sprigs
• 1 large parsnip, peeled and chopped
• 1 lb baby potatoes, halved

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Instructions

1. Step 1: Preheat oven to 325°F. In a shallow bowl, mix 1/4 cup all-purpose flour with 1 tsp salt and 1/2 tsp black pepper. Dredge 2 lbs beef cheeks in the flour mixture, shaking off excess.
2. Step 2: Heat 3 tbsp vegetable oil in a large ovenproof pot over medium-high heat. Brown beef cheeks on all sides, about 3 minutes per side, then remove and set aside.
3. Step 3: Add 2 chopped carrots, 2 chopped celery stalks, and 1 large chopped onion to the pot. Sauté for 5-7 minutes until softened and fragrant.
4. Step 4: Stir in 4 minced garlic cloves and cook for 1 minute. Pour in 1 1/2 cups dry red wine, scraping the bottom to deglaze, and simmer for 5 minutes to reduce slightly.
5. Step 5: Return beef cheeks to the pot. Add 2 cups beef stock, 2 tbsp tomato paste, 3 thyme sprigs, and 2 rosemary sprigs. Bring to a simmer.
6. Step 6: Cover the pot and transfer to the oven. Cook for 2 hours.
7. Step 7: After 2 hours, add 1 large peeled and chopped parsnip and 1 lb halved baby potatoes. Cover and continue cooking for another 1 hour until meat is fork-tender and vegetables are soft.
8. Step 8: Remove herb sprigs. Serve the stew hot with crusty bread or mashed potatoes for a hearty Australian dinner.