Slow-Roasted Beef Cheeks with Red Wine and Root Vegetables
Rich and tender beef cheeks slow-roasted in red wine and herbs, served with caramelized root vegetables for a comforting Aussie meal. This australian-inspired beef ready in about 200 minutes pairs beef cheeks, olive oil, large, quartered red onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 550 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 beef cheeks
- 2 tbsp olive oil
- 3 medium, peeled and cut into 1-inch pieces carrots
- 2 medium, peeled and cut into 1-inch pieces parsnips
- 1 large, quartered red onion
- 4, crushed garlic cloves
- 1 1/2 cups dry red wine
- 2 cups beef stock
- 3 fresh thyme sprigs
- 1 1/2 tsp salt
- 1 tsp black pepper
Instructions
- Step 1: Preheat oven to 300°F. Pat dry 2 lbs beef cheeks and season evenly with 1 1/2 tsp salt and 1 tsp black pepper.
- Step 2: Heat 2 tbsp olive oil in a large ovenproof pot over medium-high heat. Sear beef cheeks for 4-5 minutes per side until deeply browned. Remove and set aside.
- Step 3: Add 3 medium carrots, 2 medium parsnips, and 1 large quartered red onion to the pot and sauté for 5 minutes until slightly caramelized.
- Step 4: Stir in 4 crushed garlic cloves, then pour in 1 1/2 cups dry red wine, scraping the bottom to release browned bits.
- Step 5: Return beef cheeks to the pot, add 2 cups beef stock and 3 fresh thyme sprigs. Bring to a simmer, cover with a lid, and transfer to the oven.
- Step 6: Slow roast for 3 hours until cheeks are fork-tender and the sauce is rich and thickened.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Slow-Roasted Beef Cheeks with Red Wine and Root Vegetables 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 Cheeks with Red Wine and Root Vegetables?
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 with Red Wine and Root Vegetables?
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 with Red Wine and Root Vegetables 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 with Red Wine and Root Vegetables?
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.
