Slow-Cooked Beef Cheeks in Red Wine and Wattleseed

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 slowly braised in a red wine sauce infused with Australian wattleseed for a nutty, earthy depth. This Australian-inspired beef recipe, ready in about 200 minutes, pairs beef cheeks, olive oil, yellow onion 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 large, diced yellow onion
2 medium, chopped carrots
2, chopped celery stalks
4, minced garlic cloves
1 1/2 cups dry red wine
2 cups beef stock
1 tbsp wattleseed (ground)
4 sprigs fresh thyme
2 bay leaves
1 1/2 tsp sea salt
1 tsp black pepper

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Instructions

Step 1: Preheat oven to 300°F. Pat dry 2 lbs beef cheeks and season with 1 1/2 tsp sea salt, 1 tsp black pepper, and 1 tbsp ground wattleseed.
Step 2: Heat 2 tbsp olive oil in a large oven-safe pot over medium-high heat. Sear the beef cheeks for 4 minutes per side until deeply browned, then transfer to a plate.
Step 3: In the same pot, add 1 large diced yellow onion, 2 chopped carrots, 2 chopped celery stalks, and 4 minced garlic cloves. Sauté for 5 minutes until softened and fragrant.
Step 4: Pour in 1 1/2 cups dry red wine and scrape the browned bits from the pot bottom. Let simmer for 3 minutes to reduce slightly.
Step 5: Return the beef cheeks to the pot, add 2 cups beef stock, 4 sprigs fresh thyme, and 2 bay leaves. Bring to a simmer, cover with a lid, and transfer to the oven.
Step 6: Braise for 3 hours until the cheeks are fork-tender and the sauce has thickened and coats the meat.
Step 7: Remove beef cheeks and strain the sauce if desired. Serve cheeks with the sauce spooned over.