Slow-Cooked Beef Cheeks in Red Wine and Vegemite Sauce

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

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 ready in about 200 minutes blends beef cheeks, olive oil, medium onion, diced 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 450 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.

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

Instructions

  1. 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.
  2. Step 2: Sear the beef cheeks for 3-4 minutes per side until deeply browned, then remove and set aside.
  3. 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.
  4. Step 4: Stir in 4 minced garlic cloves and cook for 1 minute until fragrant.
  5. 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.
  6. 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.
  7. 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.
  8. Step 8: Remove thyme sprigs and bay leaf. Serve the beef cheeks with the sauce spooned over.

Equipment for this recipe

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Frequently asked questions

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

Total time is about 200 minutes (20 min prep + 180 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 Vegemite 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 Vegemite 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 Vegemite 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 Vegemite Sauce?

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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