Slow-Cooked Beef Cheeks in Red Wine and Vegemite
Meltingly tender beef cheeks braised slowly in a rich red wine sauce enhanced with a touch of savory Vegemite for deep umami. This australian-inspired slow cooker ready in about 215 minutes pairs beef cheeks, olive oil, large carrot, diced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 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 tbsp olive oil
- 1 large carrot, diced
- 1 celery stalk, diced
- 1 medium yellow onion, diced
- 3 cloves garlic cloves, minced
- 1 cup dry red wine
- 2 cups beef stock
- 2 tbsp tomato paste
- 1 tsp Vegemite
- 3 sprigs fresh thyme sprigs
- 1 bay leaf
- 1 tsp salt
- 1/2 tsp black pepper
Instructions
- Step 1: Pat dry 2 lbs beef cheeks and season with 1 tsp salt and 1/2 tsp black pepper. Heat 2 tbsp olive oil in a heavy-bottomed pot over medium-high heat. Sear beef cheeks for 3-4 minutes per side until deeply browned. Remove and set aside.
- Step 2: In the same pot, add 1 large diced carrot, 1 diced celery stalk, and 1 medium diced yellow onion. Sauté for 5 minutes until softened. Add 3 minced garlic cloves and cook for 1 minute until fragrant.
- Step 3: Stir in 2 tbsp tomato paste and cook for 2 minutes. Pour in 1 cup dry red wine, scraping the bottom of the pot to release browned bits. Reduce wine by half, about 5 minutes.
- Step 4: Return beef cheeks to the pot. Add 2 cups beef stock, 1 tsp Vegemite, 3 sprigs fresh thyme, and 1 bay leaf. Bring to a simmer, cover, and reduce heat to low. Cook gently for 3 hours until cheeks are fork-tender.
- Step 5: Remove beef cheeks and strain sauce if desired. Serve the cheeks with the sauce spooned over, accompanied by mashed potatoes or roasted root vegetables.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Slow-Cooked Beef Cheeks in Red Wine and Vegemite take to make?
Total time is about 215 minutes (20 min prep + 195 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 in Red Wine and Vegemite?
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 in Red Wine and Vegemite?
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 Vegemite 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 Vegemite?
Australian slow cooker 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.
