Slow-Cooked Beef Cheeks Braised in Red Wine
Melt-in-your-mouth beef cheeks slowly braised in a rich red wine and vegetable sauce, perfect for a comforting hearty meal. This australian-inspired beef ready in about 200 minutes pairs beef cheeks, red wine, beef broth for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 520 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
- 2 cups red wine
- 1 cup beef broth
- 1 cup carrots, diced
- 1 cup celery stalks, diced
- 1 medium onion, chopped
- 4 cloves garlic cloves, minced
- 2 tbsp tomato paste
- 3 tbsp olive oil
- 3 sprigs fresh thyme sprigs
- 2 leaves bay leaves
- 1 1/2 tsp salt
- 1 tsp black pepper
Instructions
- Step 1: Heat 3 tbsp olive oil in a large heavy-bottomed pot over medium-high heat. Season 2 lbs beef cheeks with 1 1/2 tsp salt and 1 tsp black pepper, then sear for 4-5 minutes per side until deeply browned. Remove and set aside.
- Step 2: In the same pot, add 1 chopped medium onion, 1 cup diced carrots, and 1 cup diced celery. Sauté for 5 minutes until softened. Stir in 4 minced garlic cloves and 2 tbsp tomato paste, cooking for 1 minute until fragrant.
- Step 3: Pour in 2 cups red wine and 1 cup beef broth, scraping the bottom to deglaze. Return the beef cheeks to the pot, add 3 sprigs fresh thyme and 2 bay leaves.
- Step 4: Bring to a simmer, cover, reduce heat to low, and braise gently for 3 hours or until the meat is fork-tender and sauce has thickened. Remove thyme and bay leaves before serving.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Slow-Cooked Beef Cheeks Braised in Red Wine 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 Cheeks Braised in Red Wine?
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 Cheeks Braised in Red Wine?
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 Cheeks Braised in Red Wine 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 Cheeks Braised in Red Wine?
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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