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Slow Cooked Beef Cheeks w/ Red Wine

Classic red wine beef stew with a twist, the melt-in-your-mouth beef cheek!
Recipe by: Jeffrey, Jou Sun user since 2016
Servings: 3-4   |   Time: 3 hrs   |   Difficulty: Medium
From Your Kitchen
  • 3 Tbsp Olive Oil
  • 2 tsp Salt, separated
  • 2 Dried Bay Leaves
  • 1 cup Red Wine
  • Black Pepper
From Jou Sun
  • 800g Beef Cheeks
  • ½ Onion, chopped
  • ½ Celery Stalk, chopped
  • ½ Carrot, chopped
  • 3 Fresh Thyme Sprigs
  • ½ cup Stew Broth
  • 2 Garlic Cloves, minced


Chef's Garden -...
Wah Kee Fruit &...
Wah Kee Fruit &...
Wah Kee Fruit &...
1 bunch
Wah Kee Fruit &...
1 pack (3 pcs)

Cooking Directions
  1. Prepare the beef cheeks: Cut off any large, fatty membrane. Pat dry then use 1 tsp of salt and black pepper to season the beef cheeks all over.
  2. Heat 2 tbsp olive oil in a pot/ Dutch oven over high heat. Sear the beef cheeks on each side until nicely browned. Remove beef cheeks.
  3. Turn down to medium high heat and heat the remaining 1 tbsp of olive oil. Add garlic, onion and carrots. Sauté for 3 mins until onion becomes translucent, then add the celery and sauté for another 3 mins.
  4. Pour the wine into the pot/ Dutch oven (with the onion mixture) and stir to scrape the brown bits off the bottom of the pot. Bring wine to simmer for 1 min to enhance the flavours.
  5. Add remaining ingredients, starting with a pinch of salt and pepper (add more to taste later). Put lid on and cook on the stove on medium low for 2 to 2 1/2 hours until the cheeks are very tender. Turn at least once during cooking.
  6. Open the pot/ Dutch oven and remove the beef cheeks. Discard the thyme stems and bay leaves.
  7. Use a handheld blender to puree the braising liquid into a smooth sauce which turns to a lighter brown color.
  8. Bring the sauce to simmer over medium heat and simmer until it turns a darker brown colour and reduces by about 1/4 to 1/3, to a gravy consistency - about 3 to 5 mins.
  9. Do a taste test and adjust the seasoning to your taste.
  10. Remove from heat, return beef cheeks to the sauce, cover and keep warm until ready to serve.

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