Slow-Cooked Beef Cheeks with Red Wine and Root Vegetables
Rich and tender beef cheeks braised slowly in red wine with carrots and parsnips, perfect for a comforting Australian dinner. This australian-inspired slow cooker ready in about 215 minutes pairs beef cheeks, large, chopped onion, minced garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 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 cut into 1-inch chunks carrots
- 2 medium, peeled and cut into 1-inch chunks parsnips
- 1 large, chopped onion
- 4, minced garlic cloves
- 2 cups dry red wine
- 2 cups beef stock
- 2 tbsp tomato paste
- 3 tbsp olive oil
- 2 sprigs fresh thyme
- 1 bay leaf
- 1 1/2 tsp salt
- 1 tsp black pepper
Instructions
- Step 1: Preheat oven to 325°F. Heat 3 tbsp olive oil in a heavy ovenproof pot over medium-high heat. Season 2 lbs beef cheeks with 1 1/2 tsp salt and 1 tsp black pepper. Sear the cheeks for 4-5 minutes per side until deeply browned, then remove and set aside.
- Step 2: Add 1 chopped large onion and 4 minced garlic cloves to the pot, sauté for 5 minutes until softened and fragrant. Stir in 2 tbsp tomato paste and cook 2 minutes.
- Step 3: Pour in 2 cups dry red wine and 2 cups beef stock, scraping the bottom of the pot to release browned bits. Return beef cheeks to the pot along with 3 chopped carrots, 2 chopped parsnips, 2 sprigs fresh thyme, and 1 bay leaf.
- Step 4: Cover the pot with a lid and transfer to the oven. Braise for 3 hours until beef cheeks are fork-tender and vegetables are soft.
- Step 5: Remove beef cheeks and vegetables to a serving dish, discard thyme sprigs and bay leaf. Skim fat from the sauce and reduce it on the stovetop over medium heat for 10 minutes until slightly thickened. Pour sauce over beef and vegetables before serving.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Slow-Cooked Beef Cheeks with Red Wine and Root Vegetables take to make?
Total time is about 215 minutes (25 min prep + 190 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 with Red Wine and Root Vegetables?
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 with Red Wine and Root Vegetables?
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 with Red Wine and Root Vegetables 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 with Red Wine and Root Vegetables?
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.
