Slow-Cooked Beef Cheeks with Tomato and Red Wine Jus

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Tender, melt-in-your-mouth Australian-style beef cheeks slowly braised in a rich tomato and red wine sauce, perfect for a comforting dinner. This australian-inspired beef ready in about 210 minutes pairs trimmed beef cheeks, olive oil, large, diced carrot 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 3 tbsp olive oil in a large heavy-bottomed pot over medium-high heat. Season 2 lbs beef cheeks with 1 1/2 tsp sea salt and 1 tsp black pepper, then sear in the pot for 4-5 minutes per side until deeply browned; transfer to plate.
  2. Step 2: Add 1 large diced carrot, 1 diced celery stalk, and 1 diced yellow onion to the pot. Sauté for 5-6 minutes until softened and fragrant.
  3. Step 3: Stir in 4 minced garlic cloves and cook for 1 minute until aromatic.
  4. Step 4: Pour in 14 oz canned diced tomatoes and 1 cup dry red wine, scraping the bottom to release browned bits; bring to a simmer and cook for 5 minutes to reduce slightly.
  5. Step 5: Return beef cheeks to the pot, add 2 cups beef stock, 3 sprigs fresh thyme, and 1 bay leaf. Bring everything to a gentle boil, then cover and reduce heat to low.
  6. Step 6: Simmer gently for 3 hours, turning the cheeks halfway through, until meat is tender and falls apart easily.
  7. Step 7: Remove beef cheeks and strain the sauce if desired; serve the cheeks drizzled with the rich tomato and red wine jus.

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 Tomato and Red Wine Jus 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 Tomato and Red Wine Jus?

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 Tomato and Red Wine Jus?

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 Tomato and Red Wine Jus 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 Tomato and Red Wine Jus?

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