Red Wine Braised Beef Cheeks

barbara lentz


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


☆☆☆☆☆ 0 votes

10 Min
3 Hr
Stove Top


  • 2 Tbsp
    olive oil
  • 2 lb
    beef checks trimmed
  • 1 medium
    onion diced
  • 1 c
    celery rough chop
  • 1 c
    carrots rough chop
  • 4 clove
  • 6 sprig(s)
  • 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.

Printable Recipe Card

About Red Wine Braised Beef Cheeks

Course/Dish: Beef
Main Ingredient: Beef
Regional Style: American

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