Slow-Cooked Beef Cheeks in Red Wine and Vegemite Gravy

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

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 ready in about 210 minutes pairs beef cheeks, olive oil, medium, sliced 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.

Prep: 20 min Cook: 190 min Serves 4 Australian cuisine 450 cal/serving
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Ingredients

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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.

Frequently asked questions

How long does Slow-Cooked Beef Cheeks in Red Wine and Vegemite Gravy take to make?

Total time is about 210 minutes (20 min prep + 190 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 Gravy?

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 Gravy?

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 Gravy 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 Gravy?

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.

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