Braised Beef Cheeks

5 from 4 votes

Braised Beef Cheeks in red wine are fork-tender, rich, and easy enough for a weeknight, yet special enough for guests.

Prep Time15

Cook Time3

Total Time3 15

Course: Main Course

Cuisine: French, Italian, Western

Diet: Low Lactose

Servings: portions

Calories: 505kcal

Preheat the oven to 170° C (340° F) and heat a large heavy-based pan or Dutch oven on the hob medium to high heat, and then add 1 tablespoon of olive oil.
When the pan is hot enough, 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.
Lower the heat to medium-low, add the rest of the olive oil and sauté the onions and the celery for a few minutes.
Add the carrots to the pan and cook them for a few minutes.
Add the tomato paste, flour, garlic, thyme, and bay leaves, and then give them a good stir.
Stir in the red wine and deglaze the bottom of the pan.
Add the stock along with the beef cheeks, bring the pan to a boil, close the lid, and put it in a preheated oven.
Cook the beef cheeks for 3 hours, or until they are tender and fall apart easily when touched with a fork. Make sure you check the stew every 40 to 50 minutes to make sure there is enough liquid to cook the beef cheeks.
Remove the bay leaves, check the seasoning and add some salt if necessary before serving.

Sear the beef cheeks in a pan with 1 tablespoon of olive oil and then remove them to a plate.
Add the rest of the olive oil to the same pan and sauté the onions, celery, and carrots.
Place the seared beef cheeks and sautéed vegetables in your slow cooker along with the rest of the ingredients and turn the slow cooker on low.
Cook the beef until tender, for about seven hours. Remove the bay leaves, check the seasoning and add some salt if necessary before serving.

To store: keep leftovers in an airtight container in the fridge for up to 5 days.
To freeze: freeze in an airtight container for up to 3 months, then thaw overnight in the fridge before reheating.
Make ahead: cook the stew up to 2 days in advance and refrigerate, the flavor deepens as it sits and the sauce turns into a richer gravy.
Substitutions: beef short ribs or a well-marbled chuck roast both work in place of beef cheeks, check for tenderness rather than relying on the timing alone.
No wine? Swap it for extra beef or vegetable broth, the flavor will be a little lighter but still delicious.
Sear the beef cheeks in a very hot pan in batches so you don't overcrowd the pot, this builds a lot of flavor.
Check the stew every 40 to 50 minutes while it cooks to make sure there's enough liquid.
Add salt at the very end of cooking, ready-made stock already contains salt and the sauce can turn too salty once it reduces.
For deeper flavor, marinate the beef cheeks in the wine, herbs, and aromatics for a few hours or overnight before browning.
Serve over mashed potatoes, polenta, or pasta to soak up the sauce.