Slow-Cooked Beef Cheeks with Red Wine and Vegemite Glaze

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Rich, tender beef cheeks braised slowly in a savory red wine sauce enhanced with a touch of Vegemite for deep umami flavor. This australian-inspired beef ready in about 210 minutes pairs beef cheeks, olive oil, medium carrots, diced 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: 190 min Serves 4 Australian cuisine 450 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat oven to 325°F (160°C). Heat 2 tbsp olive oil in a large ovenproof pot over medium-high heat. Season 800 g beef cheeks with 1 tsp salt and 1/2 tsp black pepper, then sear for 4-5 minutes on each side until deeply browned. Remove cheeks and set aside.
  2. Step 2: Add 2 diced carrots, 2 diced celery stalks, and 1 diced large onion to the pot. Sauté for 6-7 minutes until softened and fragrant. Stir in 4 minced garlic cloves and cook for 1 minute.
  3. Step 3: Pour in 1 cup dry red wine and scrape the bottom of the pot to loosen browned bits. Simmer for 5 minutes until wine reduces slightly.
  4. Step 4: Stir in 2 cups beef stock, 1 tbsp Vegemite, 3 sprigs fresh thyme, and 1 bay leaf. Return beef cheeks to the pot, submerging them in the liquid.
  5. Step 5: Cover the pot with a lid and transfer to the oven. Braise for 3 hours, or until the cheeks are meltingly tender.
  6. Step 6: Remove the beef cheeks and strain the sauce, simmering it on the stovetop until thickened enough to coat the back of a spoon. Serve the beef cheeks drizzled with the rich Vegemite-infused sauce.

Equipment for this recipe

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Frequently asked questions

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

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 Glaze?

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 Glaze 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 Glaze?

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.

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