Description

Experience melt-in-your-mouth Slow Cooked Beef Cheeks in Red Wine Sauce—an indulgent, comforting main course inspired by classic French bistro flavors. Beef cheeks are gently braised for hours in a rich, aromatic red wine sauce with vegetables and herbs, resulting in a deeply savory dish that’s perfect for special dinners or cozy nights in.

Ingredients

Units Scale

For the Beef Cheeks

1.2 kg (about 2.5 lbs) beef cheeks, trimmed
1 tablespoon olive oil
Salt and freshly ground black pepper, to taste

For the Red Wine Sauce

2 cups dry red wine
2 cups beef stock
1 large onion, finely chopped
2 carrots, peeled and chopped
2 celery stalks, chopped
4 garlic cloves, minced
2 tablespoons tomato paste
2 bay leaves
4 sprigs fresh thyme
2 sprigs fresh rosemary

To Finish

1 tablespoon unsalted butter (optional, for gloss)
Fresh parsley, chopped, for garnish

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Instructions

Prep the Beef Cheeks: Pat beef cheeks dry with paper towels. Season all sides generously with salt and pepper.
Sear the Beef: Heat olive oil in a large skillet over medium-high heat. Sear beef cheeks for 3–4 minutes per side until well-browned. Transfer to your slow cooker.
Sauté the Vegetables: In the same skillet, add chopped onion, carrots, and celery. Sauté for 3–4 minutes until softened, then stir in the garlic and tomato paste. Cook for an additional minute until fragrant.
Deglaze and Combine: Pour in the red wine and scrape up any browned bits. Let it simmer for 2–3 minutes before transferring the vegetable mixture and wine to the slow cooker. Add beef stock, bay leaves, thyme, and rosemary.
Slow Cook: Stir gently to combine. Cover and cook on low for 8 hours, or on high for 5–6 hours, until the beef cheeks are fork-tender.
Finish the Sauce: Remove beef cheeks and set aside covered. Discard herb stems and bay leaves. Skim off excess fat from the sauce. For a thicker sauce, transfer to a saucepan and simmer uncovered for 10–15 minutes to reduce, then stir in butter for extra gloss and richness if desired.
Serve: Return the beef cheeks to the sauce or plate them and spoon over the sauce. Sprinkle with fresh parsley and serve hot, ideally with creamy mashed potatoes or polenta.

Notes

If beef cheeks are unavailable, use brisket or chuck as substitutes (cooking time may vary).
Choose a red wine that’s good enough to drink for best results (Cabernet Sauvignon or Shiraz work beautifully).
This dish tastes even better the next day after flavors have melded.
For best texture, trim excess fat and sinew from beef cheeks before cooking.

Nutrition

Serving Size: 1/4 of recipe
Calories: 480
Sugar: 6g
Sodium: 780mg
Fat: 20g
Saturated Fat: 8g
Unsaturated Fat: 10g
Trans Fat: 0.4g
Carbohydrates: 12g
Fiber: 2g
Protein: 52g
Cholesterol: 150mg