Cheeks in Mushroom Gravy

Submitted by Chelsea Limmer

Cheeks in Mushroom Gravy

5 from 1 vote
Serving: 4
Prep Time 10 minutes
Cook Time 8 hours
Total Time 8 hours 10 minutes


  • 2 packs of beef cheeks (2 beef cheeks per pack)
  • 1 tin condensed cream of mushroom soup
  • 1 brown onion diced
  • 1tbsp crushed garlic
  • 2tbsp Worcestershire sauce
  • 1/2tsp massel beef stock powder
  • 1tbsp oil


  • Heat oil in frying pan.
  • Sear beef cheeks on both sides. Put in slow cooker.
  • Fry onion and garlic. Put in slow cooker.
  • In a bowl, add condensed mushroom soup. Stock (no water) and worcestershire sauce. Mix.
  • Pour mix over beef cheeks.
  • Cook for 8hrs on low
  • For gravy... Cook down until desired consistency.

3 thoughts on “Cheeks in Mushroom Gravy”

  1. Krystle Riddle

    Yum, the meat just melted in your mouth. The Flavour was nice. I added a couple of tablespoons of Cornflour mixed with a little water to really thicken up the gravy. I served with potato mash and broccoli, it was really nice for a winter’s night

  2. Hands down delicious!
    I’ve never cooked beef cheeks ever I only brought them as my nan told me that’s what she had for dinner lol next night saw them reduced at woolies made this & omg scrumptious!

  3. Awesome! Only difference to the recipe – I cubed the cheeks and covered them in flour before browning, and added 2 cups of sliced mushrooms to give it a bit more volume. Delicious on a bed of mashed potatoes one night, and next night on a bed of rice!! Thank you!

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