Tender, tasty beef cheeks, slow roasted in the oven in a flavoursome sauce made from shallots, carrot, garlic, tomato paste, red wine and herbs. Serve with mashed potatoes and steamed green veg for a sensational, balanced meal.
These slow roasted Beef Cheeks with Red Wine Sauce are melt-in-your-mouth tender, cooked in a rich red wine gravy. A comforting dinner that's perfect served over creamy mashed potatoes with greens on the side. The sauce is made from pantry staples and your choice of red wine. If wine isn't your thing, I would skip this recipe. Red wine adds depth of flavour to the sauce and pairs so well with the tender beef. For another amazing slow cooked recipe, try our Coq au Vin tray bake.
Ingredient notes:
- Beef Cheeks: While these were once considered a humble cut of meat, beef cheeks are certainly a luxury item these days. If you're going to cook with them, you want to ensure you get good results - like you will with this recipe! This recipe would also work well with beef short ribs instead of beef cheeks.
- Wine: Feel free to use your favourite type of red wine here.
- Veggies: The classic combo of carrot, celery and onion takes an elevated turn with the addition of shallots. However you can, of course, substitute these for an onion if you need to!
Note: Scroll to the recipe card for the ingredients, quantities and the full method.
Step by step instructions:
Preheat the oven to 180°C fan bake. Cut each beef cheek in half. Season well with salt and pepper, then coat lightly in the flour.
In a large ovenproof casserole dish, heat the olive oil over a medium heat. Brown the beef cheeks on each side, then remove from the dish and set aside. Add the shallots and sauté for 5 minutes. Add the carrot and celery, then cook for a few more minutes until starting to soften.
Stir in the Italian herbs, garlic and tomato paste. Cook for 1 minute until fragrant.
Pour in the red wine, using a wooden spoon to scrape up any browned bits from the bottom of the dish. Dissolve the beef stock cube in the boiling water, then pour into the dish and stir to combine.
Return the beef cheeks to the dish, nestling them into the sauce. Cover with the lid and bake for 2½ hours, or until the beef is fall-apart tender.
Serve the beef cheeks over creamy mashed potatoes with steamed greens on the side. Spoon over the extra red wine gravy from the dish.
Recipe FAQs:
Yes! Beef short ribs are a great alternative and work really well with this slow-cooked red wine gravy.
Absolutely. Beef cheeks are a great make-ahead meal and often taste even better the next day. Simply cool, cover and refrigerate, then gently reheat until piping hot.
Creamy mashed potatoes are perfect for soaking up the rich gravy. Add steamed green vegetables such as broccoli, beans or peas for a complete meal.
Storage:
Store leftover beef cheeks and gravy in an airtight container in the fridge for up to 3 days. Reheat gently in a saucepan or in the oven until piping hot. The beef cheeks can also be frozen with the gravy for up to 3 months. Thaw overnight in the fridge before reheating thoroughly.
Top tips:
- Don't skip browning the beef first! Browning the beef cheeks adds extra flavour to the finished dish.
- Scrape up the browned bits: When you add the red wine, use a wooden spoon to scrape the bottom of the dish. Those caramelised bits add loads of flavour to the gravy.
- Check for tenderness: The beef cheeks are ready when they're so tender you can easily pull them apart with a fork. If they're still firm, give them a little longer in the oven.
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Slow Roasted Beef Cheeks in Red Wine Gravy
Tender, tasty beef cheeks, slow roasted in the oven in a flavoursome sauce made from shallots, carrot, garlic, tomato paste, red wine and herbs.
Ingredients
- 1.2kg beef cheeks
- 1 Tbsp plain flour
- 1 Tbsp olive oil
- 2 shallots, finely sliced (or 1 onion, finely diced)
- 1 carrot, finely diced
- 2 sticks celery, finely diced
- 1 tsp dried Italian herbs
- 3 cloves garlic, crushed
- 2 tsp tomato paste
- 250ml red wine
- 1 beef stock cube
- 250ml boiling water
To serve
- Creamy mashed potatoes
- Steamed greens
Instructions
- Preheat the oven to 180°C fan bake.
- Cut each beef cheek in half. Season well with salt and pepper, then coat lightly in the flour.
- In a large ovenproof casserole dish, heat the olive oil over a medium heat. Brown the beef cheeks on each side, then remove from the dish and set aside.
- Add the shallots and sauté for 5 minutes. Add the carrot and celery, then cook for a few more minutes until starting to soften.
- Stir in the Italian herbs, garlic and tomato paste. Cook for 1 minute until fragrant.
- Pour in the red wine, using a wooden spoon to scrape up any browned bits from the bottom of the dish. Dissolve the beef stock cube in the boiling water, then pour into the dish and stir to combine.
- Return the beef cheeks to the dish, nestling them into the sauce. Cover with the lid and bake for 2½ hours, or until the beef is fall-apart tender.
- Serve the beef cheeks over creamy mashed potatoes with steamed greens on the side. Spoon over the extra red wine gravy from the dish.
Notes
This recipe would also work well with beef short ribs instead of beef cheeks.
Nutrition Information:
Yield: 6 Serving Size: 1Amount Per Serving: Calories: 658Total Fat: 42gSaturated Fat: 16gUnsaturated Fat: 26gCholesterol: 176mgSodium: 227mgCarbohydrates: 7gFiber: 2gSugar: 2gProtein: 55g
Nutritional values are approximate. Please use your own calculations if you require a special diet.
Thank you for checking out this recipe. I hope you enjoy making and eating it! If you have any questions, queries or feedback, please feel free to leave a comment below.
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Vanya
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