Slow-Roasted Beef Cheeks with Red Wine and Vegemite Glaze
Rich, melt-in-your-mouth beef cheeks slow-roasted in a red wine and Vegemite-infused sauce, capturing classic Australian flavors. This australian-inspired slow cooker ready in about 200 minutes pairs trimmed 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.
Ingredients
- 2 lbs, trimmed beef cheeks
- 3 tbsp olive oil
- 1 large, diced carrot
- 2, diced celery stalks
- 1 large, chopped yellow onion
- 1 1/2 cups red wine
- 2 cups beef stock
- 1 tbsp Vegemite
- 4, minced garlic cloves
- 3 sprigs fresh thyme
- 1 bay leaf
- 1 1/2 tsp salt
- 1 tsp black pepper
Instructions
- Step 1: Preheat oven to 300°F. Season 2 pounds of trimmed beef cheeks generously with 1 1/2 teaspoons salt and 1 teaspoon black pepper.
- Step 2: Heat 3 tablespoons olive oil in a heavy oven-safe pot over medium-high heat. Sear beef cheeks for 4 minutes per side until deeply browned. Transfer cheeks to a plate.
- Step 3: Add 1 large diced carrot, 2 diced celery stalks, and 1 large chopped yellow onion to the pot and sauté for 5-6 minutes until softened and fragrant.
- Step 4: Stir in 4 minced garlic cloves and cook for 1 minute. Pour in 1 1/2 cups red wine, scraping the pot bottom to deglaze.
- Step 5: Add 2 cups beef stock, 1 tablespoon Vegemite, 3 sprigs fresh thyme, and 1 bay leaf. Bring to a simmer.
- Step 6: Return beef cheeks to the pot, cover tightly, and place in the preheated oven. Slow roast for 3 hours until the meat is tender and easily shredded.
- Step 7: Remove beef cheeks and strain the sauce if desired. Reduce sauce over medium heat until slightly thickened. Serve beef cheeks with the rich red wine and Vegemite glaze spooned on top.
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 Vegemite Glaze 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 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 trimmed beef cheeks from drying out.
Can I substitute ingredients in Slow-Roasted Beef Cheeks with 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 with 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 with Red Wine and Vegemite Glaze?
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.
