Slow-Cooked Beef Cheek Stew with Red Wine and Rosemary

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Rich and tender beef cheeks slow-braised in red wine and rosemary for a comforting Australian-style stew. This australian-inspired beef ready in about 200 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 480 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.

Prep: 20 min Cook: 180 min Serves 4 Australian cuisine 480 cal/serving
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Ingredients

Instructions

  1. Step 1: Pat dry 2 lbs beef cheeks and season with 1 tsp salt and 1/2 tsp black pepper. Dredge the cheeks lightly in 1/4 cup all-purpose flour, shaking off excess.
  2. Step 2: Heat 3 tbsp olive oil in a large heavy-bottomed pot over medium-high heat. Add the beef cheeks and sear for 4-5 minutes per side until deeply browned. Remove and set aside.
  3. Step 3: In the same pot, add 1 large diced yellow onion, 2 chopped carrots, and 2 chopped celery stalks. Sauté for 6-7 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 the pot, and simmer for 3 minutes until slightly reduced.
  5. Step 5: Add back the beef cheeks along with 2 cups beef broth, 2 tbsp tomato paste, 2 fresh rosemary sprigs, 2 bay leaves, and 1 tsp chopped fresh thyme. Bring to a simmer, cover, and reduce heat to low.
  6. Step 6: Cook gently for 3 hours, turning cheeks halfway, until meat is fork-tender and sauce is thickened. Remove rosemary and bay leaves before serving.

Equipment for this recipe

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Frequently asked questions

How long does Slow-Cooked Beef Cheek Stew with Red Wine and Rosemary 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 Stew 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 Stew 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 Stew with Red Wine and Rosemary for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). 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 Stew 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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