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Slow Cooked Beef Cheeks in Red Wine

Slow Cooked Beef Cheeks in Red Wine

Prep Time 30 minutes
Cook Time 3 hours 30 minutes
Total Time 4 hours
Servings 4
Author My Little Larder


  • 3 Tbs olive oil
  • 4 beef cheeks about 1.5kg or 3.3lb, trimmed
  • 1/2 cup all-purpose flour for dredging
  • sea salt and freshly cracked black pepper
  • 1 onion roughly chopped
  • 1 carrot roughly chopped
  • 1 celery stalk roughly chopped
  • 4 cloves garlic finely chopped
  • 1/4 cup tomato paste
  • 2 cups dry red wine
  • 3 cups beef stock
  • 1 Tbsp brown sugar
  • 1 Tbsp thyme chopped
  • 2 bay leaves


  1. Preheat oven at 160C (320F).
  2. Season the flour then dredge the beef cheeks in the seasoned flour to coat lightly.
  3. In a large dutch oven or flameproof casserole dish heat 1 Tbsp of olive oil over medium-high heat. Add two beef cheeks to the pan and sauté until just brown, approximately 5 minutes each side. Remove from pan then repeat with the second batch of beef cheeks.
  4. Add 1 Tbsp olive oil to the pan. Add the vegetables and cook until soft, approximately 5 min. Stir in the tomato paste and cook for a further 1 min. Add the remaining ingredients and return the beef cheeks to the pan. Bring to a simmer, cover then transfer to the pre-heated oven. Cook for approximately 3-4 hours or until the beef cheeks are very tender.
  5. Remove the beef from the pan and set aside. Strain the sauce, discarding the solids, and return to the pan with the beef.
  6. Serve with creamy polenta or garlic mashed potatoes and seasonal greens.