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

The list of ingredients to make this slow-cooked beef cheek recipe is surprisingly short. Click on 👇 "learn more" for the full list.

When the pan is hot, 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. Add the rest of the olive oil, and sauté the shallots along with the celery for a few minutes.

When the shallots are lightly sautéed, add the carrots to the pan and cook them for a few minutes together with the shallots.

Add the tomato paste, plain flour, chopped garlic, thyme, and bay leaves, and then give them a good stir.

Stir in the red wine and deglaze the the pan. Add the stock and the beef cheeks. Bring the pan to a boil, close the lid, and put it in the oven.

Cook the beef cheeks for 3 hours, or until they are tender and fall apart easily when touched with a fork.

Serve this braised beef cheeks along with Pomme Purée (Creamy Mashed Potatoes) and Air Fryer Brussel Sprouts.

The leftover beef cheek meat is great when served with pasta. Click on 👇 "learn more" for the full recipe with step-by-step instructions.