Slow-Cooked Beef Cheeks with Red Wine and Vegemite

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Rich and tender beef cheeks braised slowly in a savory red wine sauce enhanced with the umami depth of Vegemite, a true Australian comfort classic. This australian-inspired beef ready in about 210 minutes pairs beef cheeks, olive oil, large, finely chopped onion 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.

Prep: 20 min Cook: 190 min Serves 4 Australian cuisine 480 cal/serving
Plan a meal with the AI → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Instructions

  1. Step 1: Heat 2 tbsp olive oil in a large heavy-based pot over medium-high heat. Season 1 kg beef cheeks with sea salt and black pepper, then sear for 4-5 minutes on each side until deeply browned. Remove and set aside.
  2. Step 2: In the same pot, add 1 large finely chopped onion, 2 chopped carrots, and 2 chopped celery stalks. Cook for 6-8 minutes until vegetables soften and start to caramelize.
  3. Step 3: Stir in 4 minced garlic cloves and cook for 1 minute until fragrant. Pour in 1 cup dry red wine, scraping up any browned bits from the pot, then simmer for 5 minutes until wine reduces slightly.
  4. Step 4: Return beef cheeks to the pot, add 2 cups beef stock, 1 tbsp Vegemite, 2 sprigs fresh thyme, and 1 bay leaf. Bring to a simmer, cover with a lid, and reduce heat to low. Cook gently for 3 hours until cheeks are fork-tender.
  5. Step 5: Remove beef cheeks and keep warm. Discard thyme sprigs and bay leaf, then simmer sauce uncovered for 10 minutes to thicken. Adjust seasoning with salt and pepper, then serve sauce over the beef cheeks.

Equipment for this recipe

Top-rated tools to make this recipe successfully.

More Knives & cutting boards → Shop all kitchen tools →

Frequently asked questions

How long does Slow-Cooked Beef Cheeks with Red Wine and Vegemite 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 Vegemite?

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 Vegemite?

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 Vegemite 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 Vegemite?

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.

Related recipes