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Braised Beef Cheeks

red wine braised beef
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Melt-in-your-mouth tender beef cheeks slow-cooked in a rich red wine sauce.

This comforting dish transforms a humble cut into an extraordinary meal with minimal effort.

Perfect for special occasions or weekend family dinners.

Ingredients

Scale
  • 2 pounds beef cheeks, trimmed of excess fat and silverskin
  • 1 tablespoon sea salt
  • 1 teaspoon freshly ground black pepper
  • 2 tablespoons vegetable oil
  • 1 large yellow onion, diced
  • 2 medium carrots, sliced into 1-inch chunks
  • 2 celery stalks, diced
  • 8 ounces mushrooms, quartered
  • 3 garlic cloves, minced
  • 2 tablespoons tomato paste
  • 1 cup dry red wine (such as Cabernet Sauvignon or Merlot)
  • 2 cups beef stock (low-sodium preferred)
  • 2 sprigs fresh thyme
  • 1 sprig fresh rosemary
  • 2 bay leaves
  • ¼ cup fresh parsley, chopped (for garnish)
  • 2 tablespoons high-quality olive oil (for finishing)

Instructions

  1. Pat beef cheeks dry with paper towels and season generously with salt and pepper on all sides. Allow to rest at room temperature for 30 minutes.
  2. Heat oil in a large Dutch oven over medium-high heat. Working in batches, sear beef cheeks for 3-4 minutes per side until deeply browned. Transfer to a plate.
  3. Reduce heat to medium and add onions, carrots, and celery to the pot. Cook for 5-7 minutes until softened.
  4. Add mushrooms and cook for another 3-4 minutes until they begin to release their moisture.
  5. Add minced garlic and cook for 30-60 seconds until fragrant.
  6. Stir in tomato paste and cook for 2 minutes, stirring continuously.
  7. Pour in red wine, scraping up browned bits from bottom of pot. Simmer for 2-3 minutes, reducing by about one-third.
  8. Return beef cheeks to pot along with any accumulated juices. Add beef stock, thyme, rosemary, and bay leaves.
  9. Bring to a gentle simmer, then reduce heat to low. Cover with tight-fitting lid and cook for 2½-3 hours, turning beef cheeks once halfway through.
  10. When beef cheeks are fork-tender, remove them to a warm plate.
  11. Increase heat to medium-high and simmer sauce uncovered for 15-20 minutes until reduced and thickened.
  12. Return beef cheeks to sauce to warm through. Taste and adjust seasonings.
  13. Serve beef cheeks with sauce spooned over mashed potatoes or polenta, garnished with fresh parsley and a drizzle of olive oil.

Notes

For maximum flavor, make this dish a day ahead and refrigerate overnight. This allows the flavors to develop further and makes it easier to remove excess fat from the surface before reheating.

Ask your butcher to clean and trim the beef cheeks for you.

The dish freezes well for up to 3 months.

Nutrition facts are estimates and may vary based on ingredients used, portion sizes, and preparation methods.

Nutrition

Keywords: braised beef cheeks, beef cheek stew, red wine braised beef, tender beef cheeks, comfort food beef

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