Braised Beef Cheeks in Wine Sauce

Braised Beef Cheeks in Wine Sauce

If you’ve never cooked beef cheeks before, you’re in for a treat! These slow-braised gems turn melt-in-your-mouth tender in a rich red wine sauce. Whether you use a slow cooker, pressure cooker, or stovetop, they’re surprisingly easy to make and perfect for a cozy night in. 

Below, you’ll find four different cooking methods for Braised Beef Cheeks in Wine Sauce. Each method gives you the same rich, tender beef cheeks, so pick the one that works best for you!

Recipes that Pair well with this Dish

Slow Cooker Method

Braised Beef Cheeks in Wine Sauce (Slow Cooker)

Wife with the Knife

This slow cooker method makes beef cheeks fall-apart tender with minimal effort. Just set it and let the flavours develop into a rich, velvety sauce, that's perfect for a cozy meal!

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Prep Time 20 minutes mins

Cook Time 4 hours hrs

Total Time 4 hours hrs 20 minutes mins

Course Dinner, Holiday Dishes, Main Course

Cuisine Italian

Servings 6

Equipment

• Slow Cooker
• Immersion blender

Ingredients

  

• 3 tbsp olive oil divided
• 4 lg beef cheeks or 6 small
• 1 onion roughly diced about 1 cup
• 1 celery stalk roughly diced about 1 cup
• 1 carrot roughly diced about ¾ cup
• 4-6 garlic cloves minced
• 4-6 stems fresh thyme or 1 tsp dried thyme leaves
• 4 dried bay leaves
• 1 cup beef stock
• 2 cups red wine Cabernet Sauvignon, shiraz or Merlot
• 2-3 tsp salt divided
• black pepper to taste
• 1 tbsp brown sugar

Instructions

 

• Trim any large fatty membranes from the beef cheeks.
• Pat dry and season all over with 1 tsp salt and black pepper.
• Heat 2 tbsp olive oil in a large pan over high heat.
• Sear half the beef cheeks on both sides until browned. Remove and set aside.
• Repeat with the remaining cheeks.
• Lower the heat to medium-high and add the remaining 1 tbsp olive oil.
• Sauté the onion for about 3 minutes until translucent.
• Add garlic and cook for 1 minute until fragrant.
• Stir in celery and carrot, cooking for 3 minutes.
• Transfer the vegetables to the slow cooker and place the beef cheeks on top.
• Pour the wine into the pan and simmer for 1 minute to cook off the alcohol, scraping up browned bits.
• Add the wine, beef stock, thyme, bay leaves, brown sugar, salt, and pepper to the slow cooker.
• Cooking Times:

  • Small cheeks (250g/8oz each): Low 8 hours | High 6 hours

  • Large cheeks (350g/12oz each): Low 10–12 hours | High 8 hours
• Remove the beef cheeks and discard thyme stems and bay leaves.
• Blend the sauce using a immersion blender until smooth.
• Transfer to a saucepan and simmer for 10 minutes until it thickens.
• Return the beef cheeks to the sauce and keep warm until ready to serve.
• Serve over mashed potatoes, polenta, or cauliflower purée, drizzled with the wine sauce.
• Garnish with parsley or chives and enjoy!

Notes

• Cooking on low heat gives the best texture, but high heat works if you’re short on time.
• If your slow cooker runs hot, check tenderness an hour early.

If avoiding alcohol, substitute with extra beef stock + 1 tbsp balsamic vinegar for richness.

Beef cheeks often taste even better the next day as the flavours continue to develop.

Leftovers

• Refrigeration: Store in an airtight container with the sauce for up to 4 days.
• Freezing: Store beef cheeks and sauce in an airtight container or vacuum-sealed bag in the freezer for up to 3 months.

Reheating

• Stovetop: Simmer gently over low heat until warmed through. (Add a splash of water or stock to the sauce if needed.)
• Oven: Cover with foil and reheat at 160°C (320°F) for about 20–30 minutes.
• Microwave: Heat in short bursts (30-60 seconds) at medium power, stirring occasionally.

 

Tried this recipe?

Mention @thewifewiththeknife or tag #wifewiththeknife

Keyword Beef Cheeks, Braised Beef Cheeks, comfort food, Cozy Meals, Holiday Dinner, Italian Cuisine, Red Wine, Red Wine Sauce, Slow Cooked, Slow Cooker Meal, Slow-cooked Beef

Pressure Cooker Method

Braised Beef Cheeks in Wine Sauce (Pressure Cooker)

Wife with the Knife

Short on time? The pressure cooker transforms beef cheeks into fork-tender perfection in just an hour. You get all the deep flavours of a slow braise, without the wait!

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Prep Time 20 minutes mins

Cook Time 1 hour hr

Natural Release Time 10 minutes mins

Total Time 1 hour hr 30 minutes mins

Course Dinner, Holiday Dishes, Main Course

Cuisine Italian

Servings 6

Equipment

• Pressure Cooker
• Immersion blender

Ingredients

  

• 3 tbsp olive oil divided
• 4 large beef cheeks or 6 small
• 1 onion roughly diced (about 1 cup)
• 1 celery stalk roughly diced (about 1 cup)
• 1 carrot roughly diced (about ¾ cup)
• 4-6 garlic cloves minced
• 4-6 sprigs fresh thyme or 1 tsp dried thyme leaves
• 4 dried bay leaves
• 1 cup beef stock
• 2 cups red wine Cabernet Sauvignon, Shiraz, or Merlot
• 2-3 tsp salt divided
• Black pepper to taste
• 1 tbsp brown sugar

Instructions

 

• Trim any large fatty membranes from the beef cheeks.
• Pat dry and season all over with 1 tsp salt and black pepper.
• Heat 2 tbsp olive oil in the pressure cooker on high using Sauté mode.

  (if your pressure cooker doesn't have this function you can sear them in a a heavy based pan)
• Sear the beef cheeks in batches on both sides until browned. Remove and set aside.
• Lower the heat to medium-high and add the remaining 1 tbsp olive oil.
• Sauté the onion for about 3 minutes until translucent.
• Add garlic and cook for 1 minute until fragrant.
• Stir in celery and carrot, cooking for 3 minutes.
• Deglaze with wine and simmer for 1 minute.
• Add beef cheeks, beef stock, thyme, bay leaves, brown sugar, salt, and pepper.
• Cook on High Pressure for 1 hour.
• Natural release for 10 minutes, then quick release.
• Remove the beef cheeks and discard thyme stems and bay leaves.
• Blend the sauce using an immersion blender until smooth.
• Simmer sauce for 5–10 minutes to thicken.
• Return the beef cheeks to the sauce and keep warm until ready to serve.
• Serve over mashed potatoes, polenta, or cauliflower purée.
• Garnish with fresh parsley or chives and enjoy!

Notes

• The sauce will be thinner than other methods due to less evaporation—reduce it after blending if needed.
  • Note: Since the pressure cooker method results in a thinner sauce, you can optionally add a cornstarch slurry (1 tbsp cornstarch mixed with 1 tbsp cold water) while reducing the sauce to reach a thicker, gravy-like consistency.

If avoiding alcohol, substitute with extra beef stock + 1 tbsp balsamic vinegar for richness.

Beef cheeks often taste even better the next day as the flavours continue to develop.

Leftovers

• Refrigeration: Store in an airtight container with the sauce for up to 4 days.
• Freezing: Store beef cheeks and sauce in an airtight container or vacuum-sealed bag in the freezer for up to 3 months.

Reheating

• Stovetop: Simmer gently over low heat until warmed through. (Add a splash of water or stock to the sauce if needed.)
• Oven: Cover with foil and reheat at 160°C (320°F) for about 20–30 minutes.
• Microwave: Heat in short bursts (30-60 seconds) at medium power, stirring occasionally.

Tried this recipe?

Mention @thewifewiththeknife or tag #wifewiththeknife

Keyword Beef Cheeks, Braised beef, Braised Beef Cheeks, Comfrot Food, Cozy Meals, Holiday Dinner, Italian Cuisine, Pressure Cooker, Slow Cooked, Slow-cooked Beef

Stove Top Method

Braised Beef Cheeks in Wine Sauce (Stovetop)

Wife with the Knife

For those who love a classic slow braise, this stovetop method lets you build deep, rich flavours while keeping an eye on the sauce. The result? Melt-in-your-mouth beef cheeks with a beautifully thickened wine sauce.

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Prep Time 20 minutes mins

Cook Time 2 hours hrs 30 minutes mins

Total Time 2 hours hrs 50 minutes mins

Course Dinner, Holiday Dishes, Main Course

Cuisine Italian

Servings 6

Equipment

• Immersion blender (optional)
• Pressure Cooker

Ingredients

  

• 3 tbsp olive oil divided
• 4 lg beef cheeks (or 6 small)
• 1 onion roughly diced (about 1 cup)
• 1 celery stalk roughly diced (about 1 cup)
• 1 carrot roughly diced (about ¾ cup)
• 4-6 garlic cloves minced
• 4-6 stems fresh thyme or 1 tsp dried thyme leaves
• 4 dried bay leaves
• 1 cup beef stock
• 2 cups red wine Cabernet Sauvignon, shiraz or Merlot
• 2-3 tsp salt divided
• black pepper to taste
• 1 tbsp brown sugar

Instructions

 

• Trim any large fatty membranes from the beef cheeks.
• Pat dry and season all over with 1 tsp salt and black pepper.
• Heat 2 tbsp olive oil in a large heavy-based pot or Dutch oven on high.
• Sear half the beef cheeks on both sides until browned. Remove and set aside.
• Repeat with remaining beef cheeks.
• Lower the heat to medium-high and add the remaining 1 tbsp olive oil.
• Sauté the onion for about 3 minutes until translucent.
• Add garlic and cook for 1 minute until fragrant.
• Stir in celery and carrot, cooking for 3 minutes.
• Deglaze with wine and simmer for 1 minute.
• Add beef cheeks, beef stock, thyme, bay leaves, brown sugar, salt, and pepper.
• Simmer covered for 2–2½ hours on medium-low, turning cheeks occasionally.
• Remove the beef cheeks and discard thyme stems and bay leaves.
• Blend the sauce using an immersion blender until smooth.
• Transfer to a sauce pan and simmer for 5 – 10 minutes until it thickens.
• Return the beef cheeks to the sauce and keep warm until ready to serve.
• Serve over mashed potatoes, polenta, or cauliflower purée.
• Garnish with fresh parsley or chives & enjoy!

Notes

• These methods allow for better browning and caramelization, enhancing flavor.
• Be sure to check liquid levels occasionally, adding a splash of water or stock if the sauce reduces too much.

If avoiding alcohol, substitute with extra beef stock + 1 tbsp balsamic vinegar for richness.

Beef cheeks often taste even better the next day as the flavours continue to develop.

Leftovers

• Refrigeration: Store in an airtight container with the sauce for up to 4 days.
• Freezing: Store beef cheeks and sauce in an airtight container or vacuum-sealed bag in the freezer for up to 3 months.

Reheating

• Stovetop: Simmer gently over low heat until warmed through. (Add a splash of water or stock to the sauce if needed.)
• Oven: Cover with foil and reheat at 160°C (320°F) for about 20–30 minutes.
• Microwave: Heat in short bursts (30-60 seconds) at medium power, stirring occasionally.

 

Tried this recipe?

Mention @thewifewiththeknife or tag #wifewiththeknife

Keyword Beef Cheeks, Braised beef, Braised Beef Cheeks, Comfrot Food, Cozy Meals, Holiday Dinner, Italian Cuisine, Red Wine, Red Wine Sauce, Slow Cooked, Slow-cooked Beef

Oven Method

Braised Beef Cheeks in Wine Sauce (Oven Method)

Wife with the Knife

Let the oven do the work! This low-and-slow braise gives you tender beef cheeks with a rich, concentrated sauce, all while filling your kitchen with an incredible, and irresistible aromas.

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Prep Time 20 minutes mins

Cook Time 3 hours hrs 30 minutes mins

Total Time 3 hours hrs 50 minutes mins

Course Dinner, Holiday Dishes, Main Course

Cuisine Italian

Servings 6

Equipment

• Dutch Oven
• Immersion blender Optional

Ingredients

  

• 3 tbsp olive oil divided
• 4 large beef cheeks or 6 small
• 1 onion roughly diced (about 1 cup)
• 1 celery stalk roughly diced (about 1 cup)
• 1 carrot roughly diced (about ¾ cup)
• 4-6 garlic cloves minced
• 4-6 sprigs fresh thyme or 1 tsp dried thyme leaves
• 4 dried bay leaves
• 1 cup beef stock
• 2 cups red wine Cabernet Sauvignon, Shiraz, or Merlot
• 2-3 tsp salt divided
• Black pepper to taste
• 1 tbsp brown sugar

Instructions

 

• Preheat oven to 320°F (160°C).
• Trim any large fatty membranes from the beef cheeks.
• Pat dry and season all over with 1 tsp salt and black pepper.
• Heat 2 tbsp olive oil in a large pan over high heat.
• In the Dutch oven, sear half the beef cheeks on both sides until browned. Remove and set aside.
• Repeat with the remaining cheeks.
• Lower the heat to medium-high and add the remaining 1 tbsp olive oil.
• Sauté the onion for about 3 minutes until translucent.
• Add garlic and cook for 1 minute until fragrant.
• Stir in celery and carrot, cooking for 3 minutes.
• Add the beef cheeks back to the pot.
• Deglaze with wine, simmer for 1 minute, scraping up browned bits.
• Add beef stock, thyme, bay leaves, brown sugar, salt, and pepper.
• Cover and bake for 3–3½ hours until tender.
• Remove beef cheeks, discard herbs,
• Using an immersion blender, blend the sauce until smooth.
• Simmer sauce for 5–10 minutes to thicken.
• Serve over mashed potatoes, polenta, or cauliflower purée.
• Garnish with fresh parsely or chives and enjoy

Notes

• These methods allow for better browning and caramelization, enhancing flavor.
• Be sure to check liquid levels occasionally, adding a splash of water or stock if the sauce reduces too much.

If avoiding alcohol, substitute with extra beef stock + 1 tbsp balsamic vinegar for richness.

Beef cheeks often taste even better the next day as the flavours continue to develop.

Leftovers

• Refrigeration: Store in an airtight container with the sauce for up to 4 days.
• Freezing: Store beef cheeks and sauce in an airtight container or vacuum-sealed bag in the freezer for up to 3 months.

Reheating

• Stovetop: Simmer gently over low heat until warmed through. (Add a splash of water or stock to the sauce if needed.)
• Oven: Cover with foil and reheat at 160°C (320°F) for about 20–30 minutes.
• Microwave: Heat in short bursts (30-60 seconds) at medium power, stirring occasionally.

Tried this recipe?

Mention @thewifewiththeknife or tag #wifewiththeknife

Keyword Beef, Beef Cheeks, Braised beef, Braised Beef Cheeks, Comfrot Food, Cozy Meals, Dutch Oven, Holiday Dinner, Italian Cuisine, Red Wine, Red Wine Sauce, Slow Cooked, Slow-cooked Beef