Skip to Content Skip to Navigation Skip to Site-wide search

Braised beef cheeks in red wine

Difficulty Average
Season Winter
Preparation 10 mins
Cooking 4.5-8 hrs (depending on method)


Preheat oven to 140C or prepare slow cooker. 

Finely dice the onions, carrots, celery, and garlic. 

Season the flour with salt and pepper. Toss the beef cheeks in the flour until well coated, shaking off excess. 

Heat olive oil in a heavy-based dutch oven over high heat.

Sear the beef cheeks on each side, until browned, then remove from pan. 

Reduce heat to medium and add the diced vegetables. Sauté vegetables for 5 minutes, until softened. 

Return beef cheeks to dutch oven and add wine, return heat to high and simmer for 1 minute.

Add herbs and beef stock and bring back to boil. 

Cover the dutch oven with a layer of foil and the lid and place in oven for 4.5 hours.

Alternatively,  transfer the mixture to the slow cooker and cook on low for 8 hours, or until beef is tender. 

To serve

Serve beef cheeks over light and fluffy mash and with a side of steamed broccolini.

Winter recipes you might like

Winter 5 mins
winter spice orange tea with bread
Winter 5 mins
Mandarin, blue cheese & almond salad
Winter 20 mins
Dairy-free coconut crepes with orange sauce
Winter 15 mins
citrus marinated chicken
Winter 3 hrs 15 mins
honey baked quince with walnuts
Winter 60 mins
Soup with vegetables, beans, kale, top view.Typical tuscan soup, ribollita.
Winter 50 mins
Chicken Tagine with Calamata Olives, Cracked Green Olives and Preserved Lemons in a pot on wooden table
Winter 50 mins
potato casserole with cream, gratin dauphinois, french cuisine