Slow-Cooked Beef Cheeks with Wattleseed and Red Wine
Rich, tender beef cheeks slow-cooked in red wine infused with native wattleseed for deep, earthy flavors. This australian-inspired beef ready in about 210 minutes pairs (900 g) beef cheeks, olive oil, large, diced yellow onion 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.
Ingredients
- 2 lbs (900 g) beef cheeks
- 3 tbsp olive oil
- 1 large, diced yellow onion
- 2 medium, diced carrots
- 2, diced celery stalks
- 4, minced garlic cloves
- 2 cups red wine
- 2 cups beef stock
- 2 tsp wattleseed ground
- 3 sprigs fresh thyme
- 2 bay leaves
- 1 1/2 tsp salt
- 1 tsp black pepper
Instructions
- Step 1: Pat dry 2 lbs beef cheeks and season with 1 1/2 tsp salt, 1 tsp black pepper, and 2 tsp ground wattleseed evenly.
- Step 2: Heat 3 tbsp olive oil in a heavy-based pot over medium-high heat. Sear the beef cheeks on all sides until deeply browned, about 4 minutes per side. Remove and set aside.
- Step 3: In the same pot, add 1 large diced yellow onion, 2 diced carrots, and 2 diced celery stalks, cooking for 6-7 minutes until softened and fragrant.
- Step 4: Add 4 minced garlic cloves and cook for 1 minute until aromatic.
- Step 5: Pour in 2 cups red wine, scraping the bottom to loosen browned bits, and simmer for 5 minutes to reduce slightly.
- Step 6: Return the beef cheeks to the pot, add 2 cups beef stock, 3 sprigs fresh thyme, and 2 bay leaves.
- Step 7: Bring to a simmer, cover, reduce heat to low, and cook gently for 3 hours or until the cheeks are fork-tender.
- Step 8: Remove the beef cheeks and keep warm. Discard herbs and bay leaves, then simmer the sauce uncovered for 10 minutes until thickened. Serve beef cheeks with the sauce 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 Wattleseed and Red Wine 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 Wattleseed and Red Wine?
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 (900 g) beef cheeks from drying out.
Can I substitute ingredients in Slow-Cooked Beef Cheeks with Wattleseed and Red Wine?
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 Wattleseed and Red Wine 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 Wattleseed and Red Wine?
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.
