Description
Tender, fall-apart braised beef cheeks slow cooked in a rich red wine and beef broth sauce with hearty vegetables and herbs. This cozy comfort food recipe delivers deep savory flavor and a silky sauce perfect for spooning over mashed potatoes, polenta, or noodles.
Ingredients
Scale
- 2 pounds beef cheeks, trimmed
- 1/2 cup flour
- 1 teaspoon salt
- 1 teaspoon pepper
- 2 tablespoons olive oil
- 1 medium onion, diced
- 2 tablespoons minced garlic
- 2 cups beef broth
- 1/2 cup red wine
- 1 tablespoon Worcestershire sauce
- 1 tablespoon tomato paste
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- 1 bay leaf
- 2 carrots, diced
- 2 celery stalks, diced
- 5 white mushrooms, sliced
- Fresh parsley for serving
Instructions
- Trim any tough membrane from the beef cheeks. Season with salt and pepper, then dredge lightly in flour.
- Heat olive oil in a Dutch oven. Sear the beef cheeks on all sides until deeply browned. Remove and set aside.
- Add onions to the pot and sauté until softened. Add garlic and cook until fragrant.
- Stir in tomato paste and cook for 1 to 2 minutes.
- Pour in red wine, scraping up browned bits. Add broth, Worcestershire sauce, thyme, rosemary, and bay leaf.
- Add carrots, celery, and mushrooms to the pot. Return the beef cheeks and nestle into the liquid.
- Cover and simmer over low heat for 2.5 to 3 hours, or until the meat is tender and easily pulls apart.
- Taste and adjust seasoning. Serve over mashed potatoes, polenta, or buttered noodles.
Notes
For slow cooker: sear first, then cook on low for 8 hours. For oven: bake covered at 325 F for 2.5 to 3 hours. For Instant Pot: cook on high pressure for 75 minutes, then natural release.
- Prep Time: 25 minutes
- Cook Time: 3 hours
- Category: Main Course
- Method: Braising
- Cuisine: American
Nutrition
- Serving Size: 1 portion
- Calories: 560
- Sugar: 5 g
- Sodium: 720 mg
- Fat: 32 g
- Saturated Fat: 12 g
- Unsaturated Fat: 17 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 3 g
- Protein: 48 g
- Cholesterol: 155 mg