Slow-Roasted Beef Cheek with Red Wine Jus

By AislePrompt Editorial · Published 2026-05-20 · Updated 2026-05-20

Melt-in-your-mouth beef cheeks slow-roasted to tender perfection and served with a rich red wine jus. This Australian-inspired slow-cooker recipe, ready in about 200 minutes, pairs beef cheeks, olive oil, carrot 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

• 800 g beef cheeks
• 2 tbsp olive oil
• 1 large, diced carrot
• 1, diced celery stalk
• 1 medium, diced yellow onion
• 4, minced garlic cloves
• 1 cup dry red wine
• 2 cups beef stock
• 3 fresh thyme sprigs
• 1 bay leaf
• 1 tsp salt
• 1/2 tsp black pepper

The slow cooker we’d leave this in all day → Best Slow Cookers in 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Preheat oven to 300°F (150°C). Pat dry 800 g beef cheeks and season with 1 tsp salt and 1/2 tsp black pepper.
2. Step 2: Heat 2 tbsp olive oil in a heavy oven-safe pot over medium-high heat. Sear the beef cheeks for 3-4 minutes per side until deeply browned. Remove and set aside.
3. Step 3: Add 1 large diced carrot, 1 diced celery stalk, and 1 medium diced yellow onion to the pot. Sauté for 5 minutes until softened.
4. Step 4: Stir in 4 minced garlic cloves and cook for 1 minute until fragrant.
5. Step 5: Pour in 1 cup dry red wine and simmer for 5 minutes to reduce slightly.
6. Step 6: Return beef cheeks to the pot, add 2 cups beef stock, 3 sprigs fresh thyme, and 1 bay leaf. Bring to a simmer.
7. Step 7: Cover the pot with a lid and transfer to the oven. Roast for 3 hours until the beef cheeks are fork-tender and falling apart.
8. Step 8: Remove beef cheeks and keep warm. Strain the cooking liquid, then reduce over medium heat on stovetop to a thick jus. Serve beef cheeks drizzled with the red wine jus.