Braised Beef Cheeks

5 from 4 votes

Slow Braised Beef Cheeks in red wine is a flavourful, rich and comforting dish that is elegant enough to serve for a dinner party and easy enough for a mid-week meal.

Prep Time15

Cook Time3

Total Time3 15

Course: Main Course

Cuisine: French, Italian, Western

Diet: Low Lactose

Servings: portions

Calories: 505kcal

Author: Ayla Clulee

Equipment

1 kitchen scale
1 measuring spoons
1 Sharp knife
1 Lodge Dutch oven
1 Measuring cups

Ingredients

4 beef cheeks (12 to 14 ounces- 350g to 400g each)
2 tablespoon extra virgin olive oil
2 onions or 5-6 small shallots (roughly chopped)
10 oz sliced carrots (300 grams)
2 sliced celery sticks
4 cloves garlic
1 tablespoon tomato paste
1 tablespoon plain white flour / all-purpose flour
2 bay leaves
4 sprigs thyme
2 cups red wine
3 cups beef stock or chicken stock
1 teaspoon salt
1 teaspoon freshly ground black pepper

US Customary - Metric

Instructions

Cooking Beef Cheeks in a Dutch Oven or Pan

Preheat the oven to 170° C (340° F) and heat a large heavy-based pan or Dutch oven on the hob medium to high heat, and then add 1 tablespoon of olive oil.
When the pan is hot enough, add the beef cheeks and brown them on both sides. Do it in 2 batches to avoid overcrowding the pan.
Remove the beef cheeks on a plate and then set them aside.
Lower the heat to medium-low, add the rest of the olive oil and sauté the onions and the celery for a few minutes.
Add the carrots to the pan and cook them for a few minutes.
Add the tomato paste, flour, garlic, thyme, and bay leaves, and then give them a good stir.
Stir in the red wine and deglaze the bottom of the pan.
Add the stock along with the beef cheeks, bring the pan to a boil, close the lid, and put it in a preheated oven.
Cook the beef cheeks for 3 hours, or until they are tender and fall apart easily when touched with a fork. Make sure you check the stew every 40 to 50 minutes to make sure there is enough liquid to cook the beef cheeks.
Remove the bay leaves, check the seasoning and add some salt if necessary before serving.

Cooking Beef Cheeks in a Slow Cooker

Sear the beef cheeks in a pan with 1 tablespoon of olive oil and then remove them to a plate.
Add the rest of the olive oil to the same pan and sauté the onions, celery, and carrots.
Place the seared beef cheeks and sautéed vegetables in your slow cooker along with the rest of the ingredients and turn the slow cooker on low.
Cook the beef until tender, for about seven hours. Remove the bay leaves, check the seasoning and add some salt if necessary before serving.

Notes

Beef Cheeks are a budget cut that can deliver a fine dining experience, extremely rich to eat, and very soft once slow-cooked.
You can prepare braised beef cheeks a couple of days ahead, it tastes even better when reheated.
Make sure you check the stew every 40 to 50 minutes to make sure there is enough liquid to cook the beef cheeks.
Add the salt to the stew at the very last stage of cooking. Ready-made stock or stock cubes contain some salt and you might end up with a very salty dish after the stock has reduced and formed a gravy.
By cooking beef cheek stew ahead and allowing it to rest, the flavor of the stew really intensifies and you will have a far better-tasting & rich gravy as a result.

Nutrition