Description
Tender and flavorful beef cheeks slow-cooked to perfection, ideal for a hearty meal.
Ingredients
Scale
- 2 lbs beef cheeks, trimmed
- 2 tablespoons olive oil
- 1 onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 4 cloves garlic, minced
- 1 cup red wine
- 2 cups beef broth
- 1 tablespoon tomato paste
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Preheat your oven to 325°F (163°C).
- In a large Dutch oven, heat olive oil over medium-high heat. Season the beef cheeks with salt and pepper, then sear them on all sides until browned. Remove and set aside.
- In the same pot, add onion, carrots, and celery. Sauté until softened, about 5 minutes. Add garlic and cook for another minute.
- Pour in the red wine, scraping up any browned bits from the bottom of the pot. Let it simmer for a few minutes until slightly reduced.
- Stir in the beef broth, tomato paste, thyme, and rosemary. Return the beef cheeks to the pot.
- Cover and transfer to the oven. Cook for 3 to 4 hours, or until the beef cheeks are fork-tender.
- Remove from the oven and let rest for a few minutes. Serve garnished with fresh parsley.
Notes
- For best results, let the beef cheeks marinate overnight in the fridge with your favorite spices.
- Serve with mashed potatoes, polenta, or crusty bread to soak up the delicious sauce.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 3
- Fat: 20
- Saturated Fat: 7
- Carbohydrates: 10
- Fiber: 2
- Protein: 50
Keywords: beef cheeks recipe, slow-cooked beef cheeks, hearty beef recipe, tender beef cheeks, beef cheeks stew