Description

Tender and flavorful slow-cooked beef cheeks simmered with aromatic vegetables, red wine, and herbs to create a rich, melt-in-your-mouth dish. Perfect for cozy dinners, this recipe offers multiple cooking methods including slow cooker, pressure cooker, stovetop, and oven to suit your kitchen preferences.

Ingredients

Scale

Beef Cheeks and Seasoning

3 tbsp olive oil (separated)
1.5 kg/3 lb beef cheeks (4 large or 6 small)
2 – 3 tsp salt (separated)
Black pepper (to taste)

Vegetables and Herbs

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)

Liquids

1 cup (250 ml) beef stock (broth)
2 cups (500 ml) red wine (full bodied, e.g., cabernet sauvignon or merlot)

Instructions

Prepare the beef cheeks: Trim off any large, fatty membrane from the beef cheeks. Pat them dry thoroughly. Season all over with 1 tsp of salt and black pepper to taste.
Sear the beef cheeks: Heat 2 tbsp olive oil in a large heavy-based pot over high heat. In batches, sear half the beef cheeks on each side until they develop a nice brown crust. Remove onto a plate and repeat with the remaining cheeks.
Sauté garlic and onion: Lower the heat to medium-high. Add the remaining 1 tbsp olive oil to the pot. Add minced garlic and diced onion and sauté for about 3 minutes until the onion becomes translucent.
Add celery and carrot: Stir in diced celery and carrot and sauté for an additional 3 minutes to start softening the vegetables.
Simmer the wine: Pour the wine into the pot with the onion mixture. Bring to a simmer over high heat and let it simmer for 1 minute to cook out the alcohol. Scrape the bottom of the pot to lift the browned bits for flavor.
Combine ingredients: Transfer the sautéed vegetables into the slow cooker or keep them in the pot if cooking stovetop/oven. Place the seared beef cheeks on top. Pour the simmered wine into the cooking vessel, then add the beef stock, thyme, bay leaves, and a pinch of salt and pepper.
Cook the beef cheeks: Slow cooker: Cook on Low for 8 hours or High for 6 hours for smaller cheeks (250g/8oz each), or Low for 10-12 hours or High for 8 hours for larger cheeks (350g/12oz each). Pressure cooker: Cook on high pressure for 1 hour for smaller cheeks (~250g/8oz). Stovetop: Cover and simmer on medium-low for 2 to 2 1/2 hours until tender, turning cheeks at least once. Oven: Cook in a covered casserole dish at 160°C/320°F for 3 to 3 1/2 hours until tender.
Remove beef cheeks: Carefully open the slow cooker or pot and remove beef cheeks onto a plate. Discard the thyme stems and bay leaves.
Puree the sauce: Use a handheld stick blender to puree the braising liquid until smooth, changing from dark brown to a lighter brown color.
Reduce the sauce: Transfer the pureed sauce back to a saucepan if using slow cooker or keep in pot for stovetop/oven. Simmer on medium-high heat until the sauce darkens again and reduces by 1/4 to 1/3 to reach a gravy consistency. This takes about 10 minutes for slow cooker sauce and 3 to 5 minutes for stovetop/oven sauce.
Adjust seasoning: Taste the sauce and add more salt and black pepper as needed.
Rewarm: Remove from heat, return beef cheeks to the sauce, cover, and keep warm until ready to serve.
Serve: Plate the beef cheeks with creamy Paris Mash (mashed potatoes) or Creamy Mashed Cauliflower. Drizzle generously with the sauce and garnish with finely chopped parsley if desired.

Notes

Use full-bodied red wines like Cabernet Sauvignon or Merlot for richer flavor.
Adjust cooking times depending on the size of beef cheeks for optimal tenderness.
For a gluten-free version, ensure the beef stock is gluten-free.
The sauce can be thickened further by simmering longer if needed.
This recipe works well with fresh or dried thyme and bay leaves.
When using the pressure cooker, natural pressure release is recommended for best texture.
Paris Mash or mashed cauliflower provide a creamy base that complements the rich beef cheeks.
Leftover beef cheeks and sauce reheat well and taste even better the next day.

Prep Time: 20 minutes
Cook Time: 6 to 12 hours (depending on method and beef cheek size)
Category: Main Course
Method: Slow Cooking
Cuisine: British

Keywords: slow cooked beef cheeks, braised beef cheeks, beef cheeks recipe, slow cooker beef cheeks, tender beef cheeks, beef cheeks stew, rich beef sauce