Slow-Cooked Beef Cheeks in Red Wine Sauce

By AislePrompt Editorial · Published 2026-05-22 · Updated 2026-05-22

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.

Melt-in-your-mouth beef cheeks slowly braised in a rich red wine and vegetable sauce for a comforting Aussie dinner. This Australian-inspired slow-cooker recipe, ready in about 200 minutes, blends beef cheeks, red wine, beef stock 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

2 lbs beef cheeks
1 cup red wine
2 cups beef stock
1 large, diced carrot
1, diced celery stalk
1 medium, diced onion
3 cloves, minced garlic
2 tbsp tomato paste
2 tbsp olive oil
2 tsp, chopped fresh thyme
1 tsp salt
1/2 tsp black pepper

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Instructions

Step 1: Heat 2 tbsp olive oil in a large heavy-bottomed pot over medium-high heat. Season 2 lbs beef cheeks with 1 tsp salt and 1/2 tsp black pepper, then sear them for 4 minutes per side until deeply browned.
Step 2: Remove the beef cheeks and add 1 diced onion, 1 diced carrot, 1 diced celery stalk, and 3 minced garlic cloves to the pot. Sauté for 5 minutes until softened and fragrant.
Step 3: Stir in 2 tbsp tomato paste and cook for 2 minutes, then pour in 1 cup red wine to deglaze the pot, scraping up browned bits.
Step 4: Return the beef cheeks to the pot, add 2 cups beef stock and 2 tsp chopped fresh thyme. Bring to a simmer, cover, reduce heat to low, and cook gently for 3 hours until the cheeks are tender enough to shred with a fork.