Slow-Cooked Beef Cheeks in Red Wine and Veggies
Tender beef cheeks slowly braised in a rich red wine sauce with root vegetables for a hearty Australian comfort meal. This australian-inspired beef ready in about 200 minutes pairs beef cheeks, medium, peeled and chopped carrots, sliced celery stalks for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 500 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
- 3 medium, peeled and chopped carrots
- 2, sliced celery stalks
- 1 large, diced yellow onion
- 1 1/2 cups red wine
- 2 cups beef stock
- 2 tbsp tomato paste
- 3 tbsp olive oil
- 3 sprigs fresh thyme sprigs
- 2 bay leaves
- 1 tsp salt
- 1/2 tsp black pepper
Instructions
- Step 1: Heat 3 tbsp olive oil in a large heavy-based pot over medium-high heat. Season 2 lbs beef cheeks with 1 tsp salt and 1/2 tsp black pepper, then sear for 4-5 minutes per side until browned deeply. Remove and set aside.
- Step 2: Reduce heat to medium, add 1 large diced yellow onion, 3 chopped carrots, and 2 sliced celery stalks to the pot. Cook for 6-7 minutes until softened and fragrant.
- Step 3: Stir in 2 tbsp tomato paste and cook for 2 minutes, then pour in 1 1/2 cups red wine, scraping the bottom of the pot to deglaze.
- Step 4: Return beef cheeks to the pot, add 2 cups beef stock, 3 sprigs fresh thyme, and 2 bay leaves. Bring to a simmer, then cover and reduce heat to low. Cook gently for 3 hours until the cheeks are fork-tender.
- Step 5: Remove bay leaves and thyme sprigs before serving with mashed potatoes or crusty bread.
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 Veggies take to make?
Total time is about 200 minutes (20 min prep + 180 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 Veggies?
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 Veggies?
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 Veggies 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 Veggies?
Australian beef 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.
