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Braised beef cheek meat with mashed potatoes and gravy on a rustic dinner plate
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Braised Beef Cheek Stew

A hearty and flavorful beef cheek stew, perfect for chilly evenings, packed with tender meat and aromatic vegetables.
Course Main Course
Cuisine Comfort Food
Keyword Slow Cooked, Winter Dish
Prep Time 20 minutes
Cook Time 4 hours
Total Time 4 hours 20 minutes
Servings 4 servings
Calories 210kcal
Author Chef Layla
Cost $15

Equipment

  • Large Pot
  • Spatula

Ingredients

Beef Cheeks

  • 2 pounds beef cheeks

Vegetables

  • 2 carrots chopped
  • 3 potatoes diced
  • 2 stalks celery sliced
  • 1 large onion diced

Seasoning and Liquids

  • 3 cloves garlic minced
  • 2 tablespoons tomato paste
  • 4 cups beef broth
  • 1 cup red wine
  • 2 bay leaves
  • 1 teaspoon thyme fresh
  • salt and pepper to taste

Instructions

  • Season the beef cheeks generously with salt and pepper.
  • In a large pot over medium-high heat, sear the beef cheeks on all sides until browned. Remove and set aside.
  • In the same pot, add the diced onions, minced garlic, chopped carrots, and sliced celery. Sauté for about 5 minutes until the vegetables soften and the onions turn golden.
  • Pour in the red wine to deglaze the pot, scraping up any browned bits from the bottom.
  • Add the tomato paste, beef broth, bay leaves, and fresh thyme to the pot. Stir well to combine.
  • Return the beef cheeks to the pot, ensuring they are submerged in the liquid. Bring to a boil, then reduce the heat to low, cover, and simmer for 3-4 hours, or until the beef cheeks are fork-tender.
  • Remove the bay leaves, adjust seasoning with additional salt and pepper if needed, and serve hot.

Notes

This stew is ideal for serving with mashed potatoes or crusty bread to soak up the rich sauce.