Beef cheeks in Red Wine

Submitted by Chris McInnes

Beef cheeks in Red Wine

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Serving: 6
Prep Time 20 minutes
Cook Time 8 hours
Total Time 8 hours 20 minutes


  • 2 cups beef stock
  • 1/4 cup plain flour
  • 1.2kg beef cheeks
  • 2 tablespoons olive oil
  • 2 medium brown onions
  • 6 cloves of garlic
  • 3 medium carrots cut
  • 1 cup of shiraz wine or other full bodied red wine
  • 2 tablespoons tomato past
  • 2 bay leaves
  • 3 sprigs fresh thyme (you can use dried)
  • 1 cup mushrooms cut up
  • 1/3 cup plain flour seasoned with pepper and salt


  • Season flour and roll beef cheeks in flour ( you can use a bag to shake them)
  • Brown the beef cheeks in the pan (I have Breville sear and cook), add all ingredients to slow cooker
  • Cook for 8 hours on low or 4 hours high

9 thoughts on “Beef cheeks in Red Wine”

  1. Made this the other night and it was delicious thank you!
    I did just use diced beef instead and threw in a few extra veggies as I love vegetables but it was still amazing.

  2. Had 2 beef cheeks so halved the recipe.. A nice rich gravy and plenty of it. Very tasty. Would be tasty with other cuts of meat also.

  3. I made this today using “casserole beef” from Woolworths. Apart from that, I followed the recipe. Served it with creamy mashed potato and a French stick. It was ansolutely delicious!! Loved, loved loved it, as did my hubby and dinner guests. Will be a firm favourite. Thank you ♥️

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