Slow Cooked Beef Cheeks w/ Red Wine Sauce

Serves 4-6 | Prep time: 30mins | Cook time: 3-3.5 hours


4 Beef Cheeks

½ Cup of Plain Flour

2 tsp Salt

1 tsp Cracked Pepper

3 Tbsp Olive Oil

1 Brown Onion, finely chopped

4 Garlic Cloves, minced

3 Bay Leaves

6 Sprigs of Thyme

1 Carrot, finely chopped

2 Stalks of Celery, finely chopped

2 Cups of Red Wine

1 Cup of Beef Stock


  1. Prepare the beef cheeks by trimming excess fat and white membrane. Mix flour with salt and pepper, coat each beef cheek evenly with the flour mixture shaking off any excess.
  2. Heat oil in large frying pan on med-high, add your beef cheeks ensuring not to over crowd the pan. Cook for 2-3 minutes each side or until golden brown, set aside.
  3. In the same pan on a medium heat add another splash of oil and cook onion and garlic until onion is translucent. Add carrots and celery and cook for a further 2-3 min or until vegetables are soft. Pour the wine over vegetables to deglaze the plan simmer for 2-3 minutes to cook off the alcohol. Transfer all you ingredients into an oven proof dish or slow cooker
  4. Oven instructions: Preheat oven 140°, transfer all your ingredients into an oven-proof dish cook for 3-3.5hours, or until meat can be pulled with a fork, remove herbs before serving. Season to taste.
Serving suggestions: Serve with creamy mashed potatoes and your favourite seasonal steamed vegetables or even try mixing through pappardelle pasta. Enjoy!