Slow Cooked Beef Cheeks in Red Wine Sauce. You know, sometimes you just crave hearty, melt-in-your-mouth comfort food. But who’s got time for fussy recipes after a long, annoying day? That’s exactly why I fell in love with this dish—no kidding. If you’ve ever tried to impress friends (or honestly just yourself) with something that tastes like a five-star restaurant dinner… but without the kitchen chaos? Keep on reading.
What are beef cheeks?
So, beef cheeks. I’ll admit, the first time I heard about them, I thought—wait, do people actually eat that? Yep. And wow, turns out they’re underrated. Beef cheeks are basically the cheek muscle of the cow—sounds weird, but trust me, they’re crazy tender if you cook them slow and gentle. They’re loaded with flavor, and a good long stewing in sauce? That’s when they shine. The texture gets ridiculously soft—like butter, but way more satisfying. Don’t be freaked out by the cut. It’s not “exotic” or anything. Just honestly overlooked. At my local butcher, they’re sometimes hard to find since the good ones get snapped up by folks in the know (now you’re one of them). 
What you need to get started
All right, let’s get down to business. For this Slow Cooked Beef Cheeks in Red Wine Sauce, you don’t need much fancy equipment. Promise. Here’s what you’ll want:
- Beef cheeks (about two per person or what fits in your slow cooker, honestly)
- Dry red wine (don’t be shy, a splash for yourself is fine too)
- Aromatic veggies like carrots, onions, celery
- Garlic and thyme (for those comforting smells)
- A heavy pot or slow cooker—I love my slow cooker because I’m lazy and distracted half the time
Only real ‘rule’ is: use wine you’d actually drink. Don’t use that dusty bottle from the back of the fridge (please don’t). That’s it. No gadgets, no tools with fancy French names.
How to make this Beef Cheeks Recipe
Okay, here comes the fun (messy) part. First, pat the beef cheeks dry with paper towels. This helps them brown better. Hit them with some salt and pepper. Then sear them in a hot pan until both sides are a little brown. They’ll look ugly, but don’t panic.
After that, set the meat aside. In the same pan (don’t you dare clean it out), toss in chopped carrots, onions, and celery. Let them sweat a bit, maybe five minutes. Garlic goes in next for just a minute, so it doesn’t burn. Pour in the red wine—watch the fancy steam! Let it bubble and scrape all the sticky bits off the bottom. This is flavor gold.
Now, add everything into the slow cooker (or leave in the pot if using the oven). Toss in fresh thyme sprigs. Pour in enough beef stock until it’s almost covering the cheeks. Lid on, dial set to low, and walk away for about eight hours (less if your patience is legendary). The beef cheeks should easily break apart with a fork when done, and the sauce will be rich and thick. Serve with mashed potatoes—or polenta, or just eat over rice if you don’t want to fuss.
“This might be the most comforting meal I’ve ever pulled off on a Sunday. My kids, my partner, even the dog was hovering nearby with hope in his eyes. Couldn’t believe something so simple turned out this good.”
Can I freeze it for later?
Oh, absolutely. If there’s any Slow Cooked Beef Cheeks in Red Wine Sauce left (big if, but miracles happen), it freezes like a champ. Just let it cool first. I use zip-top bags or containers. Sometimes I label, sometimes I just guess what’s inside by color—don’t judge. When you’re ready, thaw it overnight in the fridge or with a gentle nuke in the microwave.
To reheat, simmer slowly on your stove with a splash more stock or wine. Texture and flavor hold up shockingly well. It’s honestly a life-saver on lazy nights when you remember you have it stashed away.
Storage
Storing this Slow Cooked Beef Cheeks in Red Wine Sauce is as painless as it gets. Once it’s cooled, seal it up in an airtight container. Pop it in the fridge. You’ll get three, maybe four days out of it before things get sketchy. The flavors, weirdly, get better after a day.
If you’re like me and forget fridge leftovers, check the smell first. Trust your nose. It’s practically a superpower for old food. Reheat gently on the stove so the sauce doesn’t break, but honestly, it’s hard to mess this up.
Common Questions
Q: Where do you even get beef cheeks?
A: Butchers have them, just ask! Sometimes fancy groceries carry them too, tucked next to shanks.
Q: Do I have to use red wine?
A: You really should. But in a pinch, beef stock and a splash of vinegar or grape juice can work. Just… wine is better.
Q: Can I make this in an oven if I don’t have a slow cooker?
A: Definitely. Low and slow, covered, for about three hours at 300°F.
Q: What should I serve with it?
A: Anything to soak up that sauce—crusty bread, mashed potatoes, or pasta. Go wild.
Q: Can I make this ahead of time?
A: For sure. It tastes even better the next day!
Bring Comfort Food to Your Table Tonight
So that’s my not-so-secret favorite comfort dish, Slow Cooked Beef Cheeks in Red Wine Sauce. Sounds fancy, tastes incredible, but is honestly as fuss-free as a stew gets. If you want that home-cooked hug-in-a-bowl feeling, go for it. Check out the step-by-step at Slow Cooked Beef Cheeks in Red Wine Sauce – RecipeTin Eats or peep what the die-hards are saying over on Braised beef cheeks in red wine sauce : r/seriouseats. I really hope you give this a shot. You honestly don’t need chef skills, just a little patience. Let me know if you try it—I want to hear about your kitchen wins (or disasters).
Slow Cooked Beef Cheeks in Red Wine Sauce
Ingredients
Method
- Pat the beef cheeks dry with paper towels and season with salt and pepper.
- Sear the beef cheeks in a hot pan until both sides are browned.
- Remove the beef cheeks from the pan and set aside.
- In the same pan, add chopped carrots, onions, and celery. Sweat for about five minutes.
- Add minced garlic and cook for an additional minute.
- Pour in the red wine and scrape the sticky bits off the bottom of the pan as it bubbles.
- Transfer everything into a slow cooker or leave in the pot if using the oven.
- Add fresh thyme and enough beef stock to cover the beef cheeks.
- Cover and set the slow cooker to low (or place the pot in the oven at 300°F) for about eight hours.
- Once done, the beef cheeks should break apart easily with a fork. Serve with mashed potatoes, polenta, or rice.
