Slow-Cooked Beef Cheeks in Red Wine and Vegemite Sauce

By AislePrompt Editorial · Published 2026-05-21 · Updated 2026-05-21

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Rich and tender beef cheeks braised slowly in a savory red wine sauce enhanced with the umami depth of Vegemite, creating a hearty Australian-inspired stew. This Australian-inspired slow-cooker recipe, ready in about 200 minutes, pairs beef cheeks, olive oil, onion, 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.

Prep: 20 min Cook: 180 min Serves 4 Australian cuisine 450 cal/serving

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Ingredients

2 lbs beef cheeks
2 tbsp olive oil
1 medium onion, diced
1 large carrot, diced
2 celery stalks, diced
4 garlic cloves, minced
1 cup dry red wine
2 cups beef stock
1 tbsp Vegemite
3 fresh thyme sprigs
1 bay leaf
1 1/2 tsp salt
1 tsp black pepper

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Instructions

Step 1: Pat dry 2 lbs beef cheeks and season with 1 1/2 tsp salt and 1 tsp black pepper. Heat 2 tbsp olive oil in a large heavy-bottomed pot over medium-high heat.
Step 2: Sear the beef cheeks for 3-4 minutes per side until deeply browned, then remove and set aside.
Step 3: Add 1 diced onion, 1 large diced carrot, and 2 diced celery stalks to the pot. Sauté for 5 minutes until softened and fragrant.
Step 4: Stir in 4 minced garlic cloves and cook for 1 minute until fragrant.
Step 5: Pour in 1 cup dry red wine and scrape the browned bits from the pot bottom. Reduce wine by half over 5 minutes.
Step 6: Add 2 cups beef stock, 1 tbsp Vegemite, 3 thyme sprigs, and 1 bay leaf. Return the beef cheeks to the pot, submerging them partially in the liquid.
Step 7: Cover with a tight-fitting lid and simmer on low heat for 3 hours, or until the beef is fork-tender and the sauce has thickened.
Step 8: Remove thyme sprigs and bay leaf. Serve the beef cheeks with the sauce spooned over.