Slow-Cooked Beef Cheeks with Red Wine and Thyme
Rich and tender beef cheeks slowly braised in red wine with fresh thyme, creating a comforting and hearty Australian-style stew. This australian-inspired beef ready in about 210 minutes pairs trimmed beef cheeks, all-purpose flour, salt for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 520 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, trimmed beef cheeks
- 1/4 cup all-purpose flour
- 1 tsp salt
- 1/2 tsp black pepper
- 3 tbsp olive oil
- 1 large, diced yellow onion
- 2 medium, peeled and sliced carrots
- 2, sliced celery stalks
- 3, minced garlic cloves
- 2 cups dry red wine
- 2 cups beef stock
- 4 fresh thyme sprigs
- 2 bay leaves
- 2 tbsp tomato paste
Instructions
- Step 1: Combine 1/4 cup all-purpose flour, 1 tsp salt, and 1/2 tsp black pepper in a shallow dish. Dredge 2 lbs trimmed beef cheeks in the flour mixture, shaking off excess.
- Step 2: Heat 3 tbsp olive oil in a large heavy-bottomed pot over medium-high heat. Sear beef cheeks for 4 minutes per side until deeply browned. Remove and set aside.
- Step 3: Reduce heat to medium; add 1 large diced onion, 2 sliced carrots, 2 sliced celery stalks, and 3 minced garlic cloves. Sauté for 6-7 minutes until softened and fragrant.
- Step 4: Stir in 2 tbsp tomato paste and cook for 2 minutes, then pour in 2 cups dry red wine. Scrape the bottom of the pot to deglaze and let the wine reduce by half, about 10 minutes.
- Step 5: Return beef cheeks to the pot and add 2 cups beef stock, 4 fresh thyme sprigs, and 2 bay leaves. Bring to a simmer, cover, and cook on low heat for 3 hours until the cheeks are fork-tender.
- Step 6: Remove thyme sprigs and bay leaves. Serve the beef cheeks with the rich braising liquid spooned over.
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 Thyme take to make?
Total time is about 210 minutes (20 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 Thyme?
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 trimmed beef cheeks from drying out.
Can I substitute ingredients in Slow-Cooked Beef Cheeks with Red Wine and Thyme?
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 Thyme 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 Thyme?
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.
