Real Recipes From Real Home Cooks ®

red wine braised beef cheeks

Recipe by
barbara lentz
beulah, MI

This is a succulent rich meat and gravy. The beef cheeks just melt in your mouth and the gravy/sauce is rich and delicious

yield 4 serving(s)
prep time 10 Min
cook time 3 Hr
method Stove Top

Ingredients For red wine braised beef cheeks

  • 2 Tbsp
    olive oil
  • 2 lb
    beef checks trimmed
  • 1 md
    onion diced
  • 1 c
    celery rough chop
  • 1 c
    carrots rough chop
  • 4 clove
  • 6 sprig
  • 4
    bay leaves
  • 2 c
    dry red wine
  • 2 tsp
  • 1 tsp
    black pepper
  • 4 c
    beef broth divided

How To Make red wine braised beef cheeks

  • 1
    Add the oil to a large Dutch oven. Season the beef cheeks with salt and pepper. Brown the beef cheeks on both sides and remove to a plate and set aside. If needed add a little more oil and brown the onion, and garlic. saute the for 3 minutes. Add the carrots and celery and saute for 3 more minutes. Add the wine and bring to a boil. Reduce heat to medium. Let reduce for 10 minutes. Add 2 cups of beef broth. Add the beef cheeks and turn heat down to low/medium.
  • 2
    Cook covered for 3 hours adding more beef stock if the liquid evaporates too much. You want to keep the cheeks covered.
  • 3
    Once the cheeks are fork tender remove them from the pan. Remove the thyme and bay leaves. With an immersion blender mix blend the sauce until smooth.
  • 4
    Serve the beef cheeks over creamy mash potatoes topped with the rich sauce.

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