Slow-Cooked Beef Cheeks in Red Wine and Herb Sauce
Tender beef cheeks braised slowly in a rich red wine and herb-infused sauce, perfect for a comforting Australian-style meal. This australian-inspired beef ready in about 210 minutes blends beef cheeks, olive oil, large, diced yellow onion into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 480 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. 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 tbsp olive oil
- 1 large, diced yellow onion
- 2 medium, chopped carrots
- 2, chopped celery stalks
- 3 cloves, minced garlic cloves
- 1 1/2 cups dry red wine
- 2 cups beef broth
- 2 tbsp tomato paste
- 3 sprigs fresh thyme sprigs
- 1 leaf bay leaf
- 1 1/2 tsp salt
- 1 tsp black pepper
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Heat 2 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 them in the pot for 4 minutes per side until deeply browned. Remove and set aside.
- Step 2: 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.
- Step 3: Stir in 3 minced garlic cloves and 2 tbsp tomato paste, cooking for 1 minute until aromatic. Pour in 1 1/2 cups dry red wine, scraping the bottom to deglaze, then simmer for 3 minutes to reduce slightly.
- Step 4: Return the beef cheeks to the pot and add 2 cups beef broth, 3 sprigs fresh thyme, and 1 bay leaf. Bring to a low simmer, cover, and cook on the lowest heat for 3 hours until the meat is fork-tender.
- Step 5: Remove beef cheeks and cover to keep warm. Discard thyme stems and bay leaf from the sauce and simmer uncovered for 10 minutes until the sauce thickens and coats the back of a spoon. Serve the beef cheeks with the rich sauce spooned over.
Frequently asked questions
How long does Slow-Cooked Beef Cheeks in Red Wine and Herb Sauce take to make?
Total time is about 210 minutes (20 min prep + 190 min cook). A small batch typically covers several meals in the week — store as the recipe directs.
How do I store leftover Slow-Cooked Beef Cheeks in Red Wine and Herb Sauce?
Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.
Can I substitute ingredients in Slow-Cooked Beef Cheeks in Red Wine and Herb Sauce?
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 in Red Wine and Herb Sauce 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 in Red Wine and Herb Sauce?
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.
