Slow-Cooked Beef Cheeks in Red Wine and Vegemite Gravy

By AislePrompt Editorial · Published 2026-07-15 · Updated 2026-07-15

Rich and tender slow-cooked beef cheeks braised in a savory red wine and Vegemite-infused gravy, a hearty Australian comfort dish. This Australian-inspired slow-cooker recipe, ready in about 210 minutes, pairs beef cheeks, olive oil, carrots 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
• 2 medium, sliced carrots
• 2, chopped celery stalks
• 1 large, diced yellow onion
• 3, minced garlic cloves
• 1 cup red wine
• 2 cups beef broth
• 2 tbsp tomato paste
• 1 tbsp Vegemite
• 3 fresh thyme sprigs
• 1 bay leaf
• 1 1/2 tsp salt
• 1 tsp black pepper

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Instructions

1. 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 for 4 minutes per side until deeply browned. Remove and set aside.
2. Step 2: In the same pot, add 2 sliced carrots, 2 chopped celery stalks, and 1 diced large yellow onion. Sauté for 6 minutes until softened and fragrant. Add 3 minced garlic cloves and cook for 1 minute.
3. Step 3: Stir in 2 tbsp tomato paste and cook for 2 minutes to deepen flavor. Deglaze the pot with 1 cup red wine, scraping up browned bits, and simmer for 3 minutes.
4. Step 4: Return the beef cheeks to the pot, add 2 cups beef broth, 1 tbsp Vegemite, 3 fresh thyme sprigs, and 1 bay leaf. Bring to a simmer, cover, reduce heat to low, and cook gently for 3 hours until the cheeks are fork-tender.
5. Step 5: Remove the beef cheeks and herbs. Reduce the sauce over medium heat for 10 minutes until thickened and glossy. Serve the cheeks topped with the rich Vegemite gravy.