BEEF CHEEKS (IN A SLOW COOKER!)

Beef cheeks (in a slow cooker!) are tender with deep, rich flavors. Using simple ingredients like carrots, potatoes, peas, and red wine. Plus, they’re packed with collagen, protein and are budget-friendly.

P.S. I think you will love my shredded chicken or Asian style ground turkey recipe next time!

Are you drooling yet? 👆🏼😋

Jump to:

• 💰 WHY IS THIS BUDGET-FRIENDLY?
• 🥄 INGREDIENTS NEEDED
• 👩🏼‍🍳 STEP-BY-STEP INSTRUCTIONS
• ❓FAQS

💰 WHY IS THIS BUDGET-FRIENDLY?

Affordable Cut of Meat – Beef cheeks are often much cheaper than premium cuts like brisket or short ribs.

Stretching Ingredients – This recipe uses simple, inexpensive pantry staples like onions, carrots, potatoes, and beef broth to create a hearty meal that serves multiple people.

Leftovers – Slow-cooked beef cheeks taste even better the next day! You can repurpose leftovers into tacos, sandwiches, or pasta sauces, making it a cost-effective meal that keeps on giving.

🥄 INGREDIENTS NEEDED

2 ½ pounds beef cheek meat (about 1kg)

½ teaspoon salt

½ teaspoon pepper

¼ cup flour

3-6 tablespoons olive oil

1 knob butter (about 3 tablespoons)

2 cups yellow onions, diced

4 cloves garlic, minced

1 cup dry red wine (use a cheap bottle of red wine!)

4 cups beef broth

2 tablespoons Worcestershire Sauce

3 tablespoons tomato paste

5 medium carrots, cut into 1-inch chunks

1 lb. baby Yukon gold potatoes, halved or quartered

2 bay leaves

1 sprig rosemary

1 cup frozen peas

¼ cup Cold Water + 3 tablespoons Corn Starch

👩🏼‍🍳 STEP-BY-STEP INSTRUCTIONS

Note: Please scroll to the full printable recipe card at the bottom for ingredient quantities and the method

1. Sear the Beef Cheeks

• Pat the beef cheeks dry and season well with salt and pepper.
• Dredge them lightly in flour, shaking off any excess.
• Heat 3 tablespoons of olive oil in a large skillet over medium-high heat.
• Sear the beef cheeks for about 3 minutes per side until browned. Add more oil as needed.
• Transfer the beef cheeks to your slow cooker.

2. Build the Flavor

• In the same skillet, add the butter and diced onions. Sauté until softened, about 3-4 minutes.
• Stir in the minced garlic and cook for 30 seconds until fragrant.
• Pour in the red wine, scraping up any browned bits from the pan.
• Let the wine simmer for 3 minutes to reduce slightly.

3. Slow Cook

• Pour the onion and wine mixture over the beef cheeks in the slow cooker.
• Add the beef broth, Worcestershire sauce, and tomato paste. Stir gently to combine.
• Toss in the carrots, potatoes, bay leaves, and rosemary.
• Cover and cook on low for 8 hours or high for 5-6 hours, until the beef cheeks are fork-tender.

4. Thicken the Sauce

• About 30 minutes before serving, mix the cornstarch with cold water to form a slurry.
• Stir the slurry into the slow cooker along with the frozen peas.
• Cover and let it cook for the final 30 minutes to thicken.

5. Serve & Enjoy

• Remove the bay leaves and rosemary sprig.
• Taste and adjust seasoning if needed.
• Serve the beef cheeks with their rich sauce over mashed potatoes, polenta, or simply enjoy as is!

❓FAQS

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