Recipe: Beef Cheeks with Red Wine and Mushroom

Serves 4.


  • 4 Beef Cheeks
  • 1/4 Cup Plain Flour
  • 3 tablespoon Oil
  • 2 Onions
  • 6 Cloves Garlic
  • 1 Cup Shiraz
  • 2 Carrots
  • 2 Cups Beef Stock
  • 2 tablespoon Brown Sugar
  • 2 tablespoon Tomato Paste
  • 3 Sprigs fresh Thyme leaves or 1.5 tsps dried Thyme
  • 2 Bay Leaves
  • 50gm Butter
  • 4 large flat mushrooms, roughly chopped


  • Toss cheeks in plain flour. Heat oil in frypan over medium heat and brown the meat on both sides. Remove to a plate.
  • Add more oil, if necessary, and add carrots, onion and garlic. Cook until golden.
  • Place half the onion mix in the base of the slow cooker, place beef cheeks on top, then cover with remaining onion mixture.
  • Deglaze frypan with the red wine, then add stock, sugar, tomato paste, mushrooms, bay leaves and thyme leaves.
  • Bring to the boil then pour into slow cooker.
  • Add butter to pan, fry other mushrooms, cook for 3 minutes then add to beef, stirring in.
  • Set cooker to high and cook for 4 hours, or on low 8 hours.
  • If sauce needs thickening, remove lid for last hour of cooking time.
We served our beef cheeks with mashed cauliflower and steamed beans.
About Alison Clinch
Alison Clinch has 20 years marketing experience gained in small and medium size business. She is especially passionate about supporting local communities, communications, and brand management. In her role with The Free Range Butcher Alison is responsible for the company’s branding, promotion, advertising and website. Her experience in the kitchen and passion for good food also brings refreshing new ideas for our recipe suggestions. Initially working alongside her husband Ben at the farmers markets, Alison is more ‘behind the scenes’ now, and keeping busy with two young apprentices’ / kids, Tom and Georgia.

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