Ingredients

3 tbsp olive oil (separated)

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

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 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, e.g. cabernet sauvignon or merlot)

2 – 3 tsp salt (separated)

Black pepper

Instructions

Step 1: Prepare the beef cheeks by trimming off any large fatty membrane. Pat dry and season all over with 1 tsp of salt and black pepper.

Step 2: Heat 2 tbsp olive oil in a large heavy-based pot over high heat. Sear half the beef cheeks on each side until nicely browned. Remove onto a plate and repeat with remaining cheeks.

Step 3: Reduce heat to medium-high and add remaining 1 tbsp olive oil. Sauté garlic and onion for 3 minutes until onion becomes translucent.

Step 4: Add celery and carrot and sauté for another 3 minutes.

Step 5: Follow your chosen cooking method below for finishing the dish:

Slow Cooker Directions:

Transfer the onion mixture to the slow cooker and place beef cheeks on top.

Pour the wine into the pot used for sautéing and bring to a simmer over high heat for 1 minute, scraping up brown bits from the bottom.
Pour this wine into the slow cooker. Add beef stock, thyme, bay leaves, a pinch of salt, and pepper.
Cook on Low for 8 hours or High for 6 hours for smaller cheeks (~250g/8oz), or Low for 10-12 hours or High for 8 hours for larger cheeks (~350g/12oz).

Remove beef cheeks, discard thyme stems and bay leaves.
Use a handheld blender to puree the braising liquid into a smooth sauce, which will lighten in color.
Transfer sauce to a saucepan and simmer over medium-high heat until it reduces by 1/4 to 1/3 and darkens to a gravy consistency, about 10 minutes.

Taste and adjust seasoning. Return beef cheeks to sauce, cover, and keep warm until serving.

Pressure Cooker Directions:

Follow slow cooker preparation steps, then cook on high pressure for 1 hour for small cheeks (~250g/8oz).

Stovetop and Oven Directions:

Pour wine into pot with onion mixture and scrape brown bits. Simmer for 1 minute.
Add remaining ingredients including stock, thyme, bay leaves, salt, and pepper. Cover with lid.

For stovetop, simmer on medium-low for 2 to 2 1/2 hours, turning cheeks once or twice.
For oven, cook at 160°C / 320°F for 3 to 3 1/2 hours.
Remove beef cheeks and discard thyme stems and bay leaves.

Puree braising liquid with a handheld blender until smooth and lighter in color.
Simmer sauce to reduce and darken to gravy consistency, about 3–5 minutes.
Adjust seasoning, return beef cheeks to sauce, cover, and keep warm until serving.

Step 6: To serve, plate beef cheeks over creamy mashed potatoes or mashed cauliflower. Drizzle generously with sauce and garnish with chopped parsley if desired.

Tips & Variations

Use a full-bodied red wine like cabernet sauvignon or merlot for the best sauce flavor.

For extra richness, add a splash of balsamic vinegar to the sauce before reducing.

Paris mash or mashed cauliflower both make excellent sides for this dish.

Be sure to brown the beef cheeks well to develop deep, savory flavors.

FAQs

Can I use other cuts of beef instead of cheeks?

Beef cheeks are uniquely tender and gelatinous after slow cooking. While you can substitute with other cuts like brisket or chuck, texture and cooking time may vary.

Do I have to use red wine in this recipe?

Red wine adds rich depth and acidity but can be omitted or replaced with extra beef stock for a milder sauce. Adding a splash of vinegar can help balance flavors if skipping wine.