Slow Cooker Beef Cheeks

beef cheeks with sauce on a bed of mashed potato in a white bowl with a fork.

Slow cooker beef cheeks will give you meltingly soft, tender beef that will melt in your mouth. No need for a knife, they will shred easily with just a fork!

Course Main

Cuisine Modern Australian

Total Time 8 45

Servings

Calories 491kcal

Author Lee-Ann Grace

Ingredients

1 kg beef cheeks usually 4 cheeks
2 tablespoon olive oil
1 brown onion diced
1 large carrot diced
4 garlic cloves crushed/minced
¼ cup plain flour all-purpose flour
1 tablespoon tomato paste
¾ cup dry red wine
1¾ cups beef stock
2 teaspoon fresh thyme leaves
1 teaspoon fresh rosemary leaves very finely chopped
2 teaspoon red wine vinegar
1¾ teaspoon fine salt
a few grinds of fresh black pepper

Instructions

On the stove, heat the olive oil in a large fry pan over high heat and brown the beef cheeks well on all sides (if your pan isn't big enough you may need to do this in batches), then remove and set aside. See my notes for using the sear function if you have it.
2 tablespoon olive oil, 1 kg beef cheeks
To the same pan, add onion and carrot and cook until starting to soften.
1 brown onion, 1 large carrot
Add crushed garlic and tomato paste and continue to fry for 30 seconds.
1 tablespoon tomato paste, 4 garlic cloves
Add plain flour to the pan and stir to coat everything in flour then continue to fry for another minute.
¼ cup plain flour
Gradually add red wine and beef stock, stirring to remove any lumps and scraping up any brown bits from the base of the pan.
¾ cup dry red wine, 1¾ cups beef stock
Add remaining ingredients and bring to a simmer.
2 teaspoon fresh thyme leaves, 1 teaspoon fresh rosemary leaves, 2 teaspoon red wine vinegar, 1¾ teaspoon fine salt, a few grinds of fresh black pepper
Pour the hot stock and vegetable mixture into the bowl of the slow cooker.
Add in the beef cheeks as well as any resting juices, put the lid on and cook on low for 8 hours or until beef cheeks are tender.
Remove the beef cheeks from the slow cooker and cover to keep warm.
Pour the braising liquid into a small saucepan and simmer over medium heat until desired consistency.
Serve beef cheeks with sauce.

Video

Notes

You can brown the beef cheeks using the sear function on your slow cooker if you have one (rather than using the stove) as long as you are able to brown them really well - if it doesn't get hot enough I would advise using the stovetop instead because this will impact the finished flavour.

*Please note that the amount of calories per serve is provided as a guide only, as ingredients and cooking methods can vary greatly*

Nutrition