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braised beef cheeks in wine sauce

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
Cook Time 4 hours
Total Time 4 hours 20 minutes
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.
 
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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