Slow-Roasted Beef Cheeks in Red Wine and Vegemite Glaze
Meltingly tender beef cheeks slow-roasted in a rich red wine sauce infused with a savory Vegemite glaze for a uniquely Australian twist. This australian-inspired beef ready in about 230 minutes pairs beef cheeks, olive oil, large carrot, diced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 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
- 1 kg beef cheeks
- 2 tbsp olive oil
- 1 large carrot, diced
- 1 celery stalk, diced
- 1 medium brown onion, chopped
- 3 garlic cloves, minced
- 500 ml red wine
- 300 ml beef stock
- 2 tbsp Vegemite
- 3 fresh thyme sprigs
- 2 bay leaves
- 1 1/2 tsp salt
- 1 tsp black pepper
Instructions
- Step 1: Preheat oven to 150°C (300°F). Heat 2 tbsp olive oil in a large ovenproof pot over medium-high heat. Season 1 kg beef cheeks with 1 1/2 tsp salt and 1 tsp black pepper, then sear them for 4-5 minutes per side until deeply browned. Remove and set aside.
- Step 2: In the same pot, add 1 large diced carrot, 1 diced celery stalk, 1 chopped medium brown onion, and 3 minced garlic cloves. Sauté for 5 minutes until softened and fragrant.
- Step 3: Stir in 2 tbsp Vegemite, then pour 500 ml red wine and 300 ml beef stock into the pot. Scrape the browned bits from the bottom with a wooden spoon. Add 3 sprigs fresh thyme and 2 bay leaves.
- Step 4: Return beef cheeks to the pot, cover with a tight-fitting lid, and place in the oven. Roast for 3 to 3 1/2 hours, basting occasionally, until the meat is fork-tender and the sauce has thickened.
- Step 5: Remove beef cheeks and cover with foil to rest. Strain the sauce and simmer on the stovetop over medium heat for 10 minutes to reduce if necessary. Serve the beef cheeks topped with the Vegemite-infused red wine sauce.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Slow-Roasted Beef Cheeks in Red Wine and Vegemite Glaze take to make?
Total time is about 230 minutes (20 min prep + 210 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 Cheeks in 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-Roasted Beef Cheeks in 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-Roasted Beef Cheeks in 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-Roasted Beef Cheeks in 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.
