Slow-Roasted Beef Cheek with Red Wine Jus

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Melt-in-your-mouth beef cheeks slow-roasted to tender perfection and served with a rich red wine jus. This australian-inspired slow cooker ready in about 200 minutes pairs 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 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: 180 min Serves 4 Australian cuisine 450 cal/serving
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Ingredients

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.

Equipment for this recipe

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Frequently asked questions

How long does Slow-Roasted Beef Cheek with Red Wine Jus take to make?

Total time is about 200 minutes (20 min prep + 180 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-Roasted Beef Cheek with 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 beef cheeks from drying out.

Can I substitute ingredients in Slow-Roasted Beef Cheek with 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-Roasted Beef Cheek with 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-Roasted Beef Cheek with Red Wine Jus?

Australian slow cooker 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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