Description

Wine braised beef cheeks are slow-cooked until incredibly tender in a rich red wine sauce with aromatics and herbs. This elegant yet comforting dish delivers deep flavor and a melt-in-your-mouth texture perfect for special occasions or cozy dinners.

Ingredients

2 lb beef cheeks, trimmed
1 tsp salt
1/2 tsp black pepper
1/4 cup all-purpose flour
2 tbsp olive oil
1 large onion, chopped
2 carrots, chopped
2 celery stalks, chopped
3 cloves garlic, minced
2 tbsp tomato paste
2 cups dry red wine
2 cups beef stock
2 bay leaves
2 sprigs fresh thyme or rosemary

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Instructions

Preheat the oven to 325°F (165°C).
Pat the beef cheeks dry, season with salt and black pepper, and lightly coat with flour.
Heat olive oil in a heavy oven-safe pot or Dutch oven over medium-high heat.
Sear the beef cheeks on all sides until deeply browned, then remove and set aside.
Add the onion, carrot, and celery to the pot and cook until softened.
Stir in the garlic and tomato paste and cook for 1–2 minutes until fragrant.
Pour in the red wine, scraping up any browned bits, and simmer for a few minutes to reduce slightly.
Add the beef stock, bay leaves, and herbs, then return the beef cheeks to the pot.
Cover and transfer to the oven. Braise for 2½–3 hours, turning occasionally, until fork-tender.
Remove the beef cheeks and reduce the sauce on the stovetop if desired before serving.

Notes

Trim excess connective tissue from the beef cheeks before cooking.The dish tastes even better when made a day ahead.Reduce the sauce uncovered for a thicker consistency.Mushrooms can be added for extra depth of flavor.Serve with mashed potatoes, polenta, or pasta.

Nutrition

Serving Size: 1 serving
Calories: 560
Sugar: 6g
Sodium: 620mg
Fat: 28g
Saturated Fat: 10g
Unsaturated Fat: 16g
Trans Fat: 0g
Carbohydrates: 12g
Fiber: 2g
Protein: 48g
Cholesterol: 150mg