Slow-Roasted Beef Cheeks with Red Wine and Rosemary
Meltingly tender beef cheeks slow-roasted in a fragrant red wine and rosemary sauce, perfect for a comforting Australian-style dinner. This australian-inspired beef ready in about 230 minutes pairs (900 g) beef cheeks, olive oil, medium, peeled and chopped carrots for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 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
- 2 medium, peeled and chopped carrots
- 2, chopped celery stalks
- 1 large, diced onion
- 4, minced garlic cloves
- 2 cups red wine
- 2 cups beef stock
- 3 fresh rosemary sprigs
- 1 1/2 tsp salt
- 1 tsp black pepper
- 2 tbsp tomato paste
Instructions
- Step 1: Preheat oven to 300°F (150°C). Pat dry 2 lbs beef cheeks and season with 1 1/2 tsp salt and 1 tsp black pepper.
- Step 2: Heat 3 tbsp olive oil in a large Dutch oven over medium-high heat. Sear beef cheeks for 4-5 minutes per side until deeply browned; remove and set aside.
- Step 3: Add 2 chopped carrots, 2 chopped celery stalks, and 1 diced large onion to the pot, sautéing for 6-7 minutes until softened and golden.
- Step 4: Stir in 4 minced garlic cloves and 2 tbsp tomato paste, cooking for 2 minutes until fragrant.
- Step 5: Pour in 2 cups red wine, scraping the bottom of the pot to deglaze, then add 2 cups beef stock and 3 sprigs fresh rosemary.
- Step 6: Return beef cheeks to the pot, cover tightly with a lid, and transfer to the oven to cook for 3 to 3.5 hours, until meat is fork-tender and falling apart.
- Step 7: Remove the beef cheeks and rosemary sprigs, reduce the sauce over medium heat on the stovetop for 10 minutes until thickened, then serve the beef cheeks with the rich sauce spooned over.
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 Rosemary 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 with Red Wine and Rosemary?
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-Roasted Beef Cheeks with Red Wine and Rosemary?
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 Rosemary 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 Rosemary?
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.
