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Slow Cooked Beef Cheeks in Red Wine Sauce

30 mins Cook
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NomNom Recipes 26 1

This slow-cooked beef is braised in a nice red wine sauce until tender and you can eat it with a spoon! The broiling liquid in this beef recipe is infused with great flavor and turns into a thick, sweet gravy-like gravy when pureed.

Perfectly served with creamy mashed potatoes, this dish is a great dish for an elegant dinner or a hearty midweek meal. Do this in your slow cooker, pressure cooker or oven!

 Red Wine Sauce
Slow Cooked Beef Cheeks in Red Wine SauceNomNomWow

Slow Cooked Beef Cheeks

Here’s a great recipe to make a dish you’d find on the menu of a good restaurant using cheap beef.

is only 80% cheaper. I had lunch at one of the best restaurants over the weekend and they had beef cheeks on the menu for $35!

What are beef cheeks?

Beef is the meat of the veal cheek and is very tough meat that needs to be slow cooked for a long time to become tender. It absorbed the flavors of the frying liquid very well, and when you cut it it was like fiber, almost like pulled pork.

But beef chuck (used in goulash and goulash), unlike brisket or beef rib, has a lot of juice and some (sometimes) have a bit of dry cheeks, like meat. Every bite is juicy and delicious, my mouth is watering even as I write this!

That’s what makes them special!

What you need for this Beef Cheeks recipe

We cook well here but just go to the local grocery store! Here is what you need:


5 years ago it was cheaper and not available in supermarkets in Australia. Today, however, prices have soared thanks to shows like Masterchef and My Kitchen Rules, but on the plus side, it’s now regularly available at supermarkets like Coles and Woolies!

If you can’t find the beef cheek, any other slow-cooked beef will do just as well – short ribs would be an ideal alternative. Cut them into 250g/8oz pieces to use the same cooking time and liquid as in this recipe.


My Slow Cooked Beef Cheek recipe is made with a classic Italian red wine steaming liquid. The full-bodied, warm, delicate flavors of red wine are perfect for slow-cooked meat dishes.

Go to your local wine shop, find a good brand and buy a full-bodied red like Merlot or Cabernet Sauvignon.

My most frustrating guide describes how to use good wine for slow cookers. I don’t believe this at all for slow cookers—and the NYT agrees.
For ready-made sauces, yes, absolutely. But not for casseroles. I bet even the world’s largest grocery store can’t tell if this is a $5 discount or a $40 Reserve Cab Sav. (Really. Who spends $40 a bottle of wine on a slow-cooked beef recipe?
? ).

You do not use the whole bottle. If the wine doesn’t meet your drinking standards, measure the glass and pour into a ziplock bag and freeze. This is handy when you need alcohol in other recipes!

How to make this Beef Cheeks Recipe

While slow cooking takes time, this is a super easy recipe:

  • Brown Beef Cheek Positive – that’s the key to flavor!
  • Saute garlic, onion, carrot and celery – three soffrito, base of sauce;
  • Add the frying ingredients; Boiling for 8 hours, 1 hour in a pressure cooker / In a ready-made pot;
  • To thicken the sauce
  • Gravy veal over creamy mashed potatoes (happy Paris Mash!) or a low-carb option, Mashed Cauliflower.
Slow Cooked Beef Cheeks in Red Wine Sauce

Slow Cooked Beef Cheeks in Red Wine Sauce

This slow-cooked beef is braised in a nice red wine sauce until tender and you can eat it with a spoon! The broiling liquid in this beef recipe is infused with great flavor and turns into a thick, sweet gravy-like gravy when pureed.
prep time
5 mins
cooking time
30 mins
total time
35 mins



  • 3 tbsp olive oil , separated

  • 1.5 kg/3lb beef cheeks , (4 large or 6 small beef cheeks)

  • 1 onion (white, brown or yellow), roughly diced (about 1 cup)

  • 1 celery stalk , roughly diced (about 1 cup)

  • 1 carrot , roughly diced (about 3/4 cup)

  • 4 garlic cloves , minced

  • 6 stems of fresh thyme or 1 1/2 tsp dried thyme leaves

  • 4 dried bay leaves (or 3 fresh bay leaves)

  • 1 cup (250 ml) beef stock (broth)

  • 2 cups (500 ml) red wine (full bodied eg. cabernet sauvignon or merlot)

  • 2 - 3 tsp salt , separated

  • Black pepper


Prepare the beef cheek: cut the large film. Dry the meat and season with 1 teaspoon salt and pepper.
Heat 2 tablespoons of olive oil in a large, heavy saucepan over high heat. Fry half of the beef on both sides until browned. Take the beef cheeks on a plate and repeat with the cheeks.
Reduce the heat to medium-high and heat 1 tablespoon of olive oil. Add garlic and onions. Saute for 3 minutes until the onion is translucent.
Add the celery and carrot and fry for another 3 minutes.
Follow the instructions below for your chosen cooking method.

Slow Cooker Instructions

Pour the onion mixture into the slow cooker and top with the beef.
Pour the wine into the pot and bring to a boil. Turn the heat to high and cook for 1 minute (to consume some alcohol). Scrape the browned stuff from the bottom of the pan to mix with the wine.
Pour the wine into the slow cooker, then add all the remaining ingredients, first a little salt and pepper (more after taste).
Cook in slow cooker for 8 hours on low or 8 hours on low for 250 g/8 oz cheeks or 10 - 12 hours on low for 350 g / 12 oz cheeks.
Open the slow cooker and remove the beef cheeks. Remove the stems and leaves of the thyme.
Use a handheld blender to blend the simmering liquid into a smooth sauce - it will turn from dark brown to light brown.
Transfer the liquid to the saucepan and cook over medium-high heat on the stovetop for about 10 minutes, until the sauce is dark brown and about 1/4 to 1/3 has the consistency of sauce.
Do a taste test and adjust the seasoning (salt and pepper) to your taste.
Remove from the heat, return the veal cheeks to the sauce, cover and keep warm until ready.

Pressure Cooker Instructions Follow

Slow cooker instructions, but for small cheeks, cook in the pressure cooker for 1 hour (up to 250 g / 8 oz each).

Cooker and Oven Instructions

Pour the wine into the pot/casserole (with the onion mixture) and stir to coat the bottom of the pot. Boil the wine for 1 minute.
Add the other ingredients, starting with a pinch of salt and pepper (more after taste), cover.
January: Cook over medium-low heat for 2 to 2 1/2 hours until cheeks are tender, turning at least once during cooking.
Oven: 160C / 320F 3 to 3 1/2 hours.
Beef cheeks extracted from fish. Remove the stems and leaves of the thyme.
Use a washing machine to remove the liquid from the sauce - it will turn from dark brown to light brown.
Boil the fish over medium heat until dark brown and gravy about 1/4 to 1/3 - about 3 to 5 minutes.
Taste and adjust seasoning (salt and pepper) to your taste.
Remove from the heat, return the veal cheeks to the sauce, cover and keep warm until ready.


Paris Purée (the ultimate creamy purée!)
or creamy cauliflower puree with plenty of sauce. Garnish with chopped parsley, if desired.


Size - The beef cheeks I got were extra large, about 350g / 12oz each. What a great man. Usually about 250g/8oz each cheek 6. Beef Cheek - If you can't find beef cheek, you can replace it with other slow-cooked beef. Short ribs are ideal! Cut into 250g/8oz pieces. Leftover beef and fish can be stored in the refrigerator for up to 3 months. Food per serving, excluding mashed potatoes.
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