Cheeks in Mushroom Gravy

Cheeks in Mushroom Gravy


July 22, 2015

  • Prep: 10 mins
  • Cook: 8 hrs
  • Yields: 4


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


1Heat oil in frying pan.

2 Sear beef cheeks on both sides. Put in slow cooker.

3 Fry onion and garlic. Put in slow cooker.

4 In a bowl, add condensed mushroom soup. Stock (no water) and worcestershire sauce. Mix.

5 Pour mix over beef cheeks.

6Cook for 8hrs on low

7For gravy... Cook down until desired consistency.

Submitted by Chelsea Limmer


3 Reviews


March 28, 2022

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!


October 11, 2018

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!

Krystle Riddle

June 27, 2017

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

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