Slow Cooked Beef Cheeks in Red Wine Sauce
A hearty and comforting dish made with tender beef cheeks slow-cooked in a rich red wine sauce, perfect for impressing friends or enjoying a cozy night in.
Ingredients
Main Ingredients
- 4 pieces Beef cheeks About two per person
- 2 cups Dry red wine Use a wine you'd actually drink
- 2 medium Carrots Chopped
- 1 medium Onion Chopped
- 2 stalks Celery Chopped
- 4 cloves Garlic Minced
- 4 sprigs Fresh thyme
- 4 cups Beef stock Add until it covers the cheeks
Instructions
Preparation
- 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.
Cooking
- 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.
Serving
- Once done, the beef cheeks should break apart easily with a fork. Serve with mashed potatoes, polenta, or rice.
Notes
Freezes well; let it cool before storing in airtight containers. Will last three to four days in the fridge. Flavor improves after a day.