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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.


3 Responses to Recipe: Beef Cheeks with Red Wine and Mushroom

  1. Kirsten May 30, 2017 at 10:05 am #

    This is such a good recipe! My first time cooking and eating beef cheeks and they are delicious!

    • Alison Clinch
      Alison Clinch May 30, 2017 at 11:49 am #

      Thanks Kirsten! Beef Cheeks are sooooo good aren’t they?!?

  2. Bridie December 11, 2017 at 10:19 am #

    Wonderful recipe. Easy yet full of flavour and delicious. Thank you

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