Slow-Cooked Beef Cheeks with Red Wine and Rosemary

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 braised slowly in red wine and fresh rosemary, perfect for a comforting Aussie meal. This Australian-inspired slow-cooker recipe, ready in about 200 minutes, pairs beef cheeks, olive oil, onion, chopped 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 medium onion, chopped
2 medium carrots, diced
4 garlic cloves, smashed
1 cup red wine
2 cups beef stock
2 fresh rosemary sprigs
1 1/2 tsp salt
1 tsp black pepper

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Instructions

Step 1: Heat 2 tbsp olive oil in a heavy pot over medium-high heat. Season 2 lbs beef cheeks with 1 1/2 tsp salt and 1 tsp black pepper, then brown them on all sides for 4-5 minutes until deeply caramelized.
Step 2: Remove cheeks and set aside. In the same pot, add 1 chopped medium onion, 2 diced medium carrots, and 4 smashed garlic cloves. Sauté for 5 minutes until softened and fragrant.
Step 3: Pour in 1 cup red wine to deglaze the pot, scraping up browned bits, and simmer for 3 minutes to reduce slightly.
Step 4: Return the beef cheeks to the pot, add 2 cups beef stock and 2 sprigs fresh rosemary. Bring to a simmer, then cover and reduce heat to low.
Step 5: Cook gently for 3 hours, turning cheeks halfway through, until meat is fork-tender and sauce has thickened.
Step 6: Remove rosemary sprigs and serve cheeks with the rich braising sauce over mashed potatoes or creamy polenta.