Braised Beef Cheeks
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My braised beef cheeks are lightly browned, simmered with tender veggies in a warm braising broth. The meat is fall-apart tender, and the red wine sauce is savory and aromatic. Oven OR slow cooker methods included!
I make beef stew at least once a month, and after trying it with beef cheeks, I’ll never go back to regular stew meat. Beef cheeks might start as a tough cut, but when you cook them low and slow, they turn out unbelievably tender- they practically melt in your mouth.
Once considered a cheaper cut, beef cheeks have become surprisingly popular- I hadn’t even cooked with them until culinary school. Now, they’re one of my favorite ways to elevate a cozy dinner. My version starts by searing the meat for deep caramelization, then sautéing the vegetables until they’re brown and flavorful. Everything simmers together in a rich red wine sauce until the beef cheeks are perfectly fork-tender.
I love serving it over creamy polenta, mashed potatoes, or my partner’s favorite- freshly baked cheese biscuits. If you’re after a low-effort, flavor-packed dinner that feels slow-cooked and comforting, this is it. Just ask certain family members who hover by the oven as it cooks.
Recipe highlights
- Budget-friendly. Beef cheeks are an underrated cut of meat because they take some patience to become tender. Thankfully for us, they’re pretty affordable because of this.
- Made in one pot. So, the clean-up is done before you know it.
- Multiple cooking methods. I prefer the oven method, but I also tested it in the slow cooker if that’s what you like.
Key ingredients
Here are the main ingredients for my beef cheeks recipe. The complete list with measurements is in the recipe card below.
- Beef cheeks. More and more grocery stores stock this, usually in the pre-packaged meat section. I do recommend using a butcher, though, because it’s generally fresher and you can look for even-sized cheeks. I did test a batch from frozen (we eat it often, so I do stock up on it!), and it’s best when thawed.
- Carrots, celery, and red onion. Also known as mirepoix, this is my go-to veggie mix when cooking rich cuts of beef.
- Braising broth. A combination of tomato paste, bay leaves, red wine (or beef broth), and white wine vinegar.
How to cook beef cheeks in the oven
Step 1- Prep. Preheat the oven and season the beef cheeks.
Step 2- Sear the beef cheeks in an oiled pot until browned on all sides, then set aside.
Step 3- Cook veggies. Sauté the veggies and tomato paste until aromatic.
Step 4- Build the sauce. Add bay leaves, wine, broth, and vinegar.
Step 5- Simmer. Add the beef, cover the pot, and place it in the oven; cook until the beef is fork-tender.
Step 6- Serve. Discard the bay leaves and serve the beef warm as desired.
How to make beef cheeks in the slow cooker
I do prefer the oven, mostly because I find it a pain to get my slow cooker out of the cupboard (such a chore!), but it works just as well in it. Here is how:
- Sear the beef cheeks as directed, then place them in a slow cooker.
- Add the veggies, beef, and sauce ingredients to the slow cooker. Stir to combine.
- Cover the slow cooker and cook on Low for 6-8 hours or High for 3-4 hours.
- Once the beef is fork-tender, serve as desired.
Arman’s recipe tips
- Don’t skip the sear! I know it may be tempting to skip this step, but I promise that’s where most of the flavor comes from. That extra browning also helps lock in the juices, making a more mouthwatering dish.
- Prefer not to cook with alcohol? I grew up in a household without any alcohol, so when I cook this for my whole family, I use beef broth or chicken broth.
- Scrape the bottom of the pot. You should find lots of little brown bits stuck to the bottom of the pot. I like to use a wooden spoon to scrape them up for extra flavor.
- Thicken the sauce. If you want a thicker, more glaze-like consistency, remove the meat and veggies from the pot, set it over medium-low heat, and add a mix of 1 tablespoon cornstarch and three tablespoons water. Stir this in and let the sauce simmer until it thickens.
Frequently asked questions
When writing this recipe, it was challenging to provide a specific cooking time because it depends on the size of the beef cheeks. I tested the beef at 8 ounces each, and up to 10 ounces. The average was 2 hours, but you can cook for up to 3 1/2 hours without affecting the flavor or texture.
This can happen if the beef cheeks are undercooked, since that muscle hasn’t had time to break down and tenderize. To avoid this, continue cooking the cheeks on a low temperature until they are easily shredded with a fork.
✅ Nutrition reviewed
Nutrition information has been reviewed by registered dietitian Felicia Newell, MScAHN, RD, CPT.
Beef Cheeks Recipe (Oven Or Slow Cooker)
Ingredients
- 4 beef cheeks trimmed, 8 to 10 ounces each
- 2 tablespoons olive oil
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1 small carrot finely diced
- 1 stalk celery chopped
- 1 medium onion diced
- 3 cloves garlic minced
- 1/4 cup tomato paste
- 2 bay leaves
- 1 cup red wine or chicken/beef broth
- 1/4 cup white wine vinegar
Instructions
- Preheat the oven to 350°F.
- Season the beef cheeks with salt and pepper.
- Heat one tablespoon of olive oil in a Dutch oven or oven-safe pot and place it over medium heat. Once hot, add the seasoned raw beef cheeks and cook for 2-3 minutes on each side until browned. Remove from the Dutch oven and set aside.
- Add the remaining olive oil to the pot and add the carrot, celery, garlic, and tomato paste. Cook until golden.
- Add the bay leaves, red wine, beef broth, and vinegar. Add the beef cheeks and bring to a simmer.
- Cover the pot and transfer to the oven and cook for two hours, or until the beef is tender.
- Strain the sauce, discard the solids, and serve the beef cheeks over mashed potatoes, pasta, or rice. Drizzle with the sauce.
Notes
- Beef doneness: Do the fork test! If the meat shreds easily, it’s ready!
- Beef weight and cooking time: Depending on the size, you could be cooking the beef up to 3 1/2 hours.
- To store: Store leftover beef cheeks in an airtight container in the refrigerator for up to 5 days.
- To freeze: Transfer leftovers to freezer-safe containers and freeze for up to 3 months.
- Reheating: I suggest reheating leftovers on the stovetop over medium heat until warm, or reheat them in the microwave.
