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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.
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Prep Time 15 minutes
Cook Time 8 hours
Total Time 8 hours 15 minutes
Servings: 4 servings
Course: Comfort Food, Dinner, Main Course
Cuisine: American, Beef
Calories: 550
Ingredients Method Notes

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

Method
 

Preparation
  1. Pat the beef cheeks dry with paper towels and season with salt and pepper.
  2. Sear the beef cheeks in a hot pan until both sides are browned.
Cooking
  1. Remove the beef cheeks from the pan and set aside.
  2. In the same pan, add chopped carrots, onions, and celery. Sweat for about five minutes.
  3. Add minced garlic and cook for an additional minute.
  4. Pour in the red wine and scrape the sticky bits off the bottom of the pan as it bubbles.
  5. Transfer everything into a slow cooker or leave in the pot if using the oven.
  6. Add fresh thyme and enough beef stock to cover the beef cheeks.
  7. Cover and set the slow cooker to low (or place the pot in the oven at 300°F) for about eight hours.
Serving
  1. 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.