Beef Cheeks
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Unrated
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Prep Time
30 mins
-
Cook Time
3 hrs
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Servings
4
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Calories
763 kcal
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Course
Main Course
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Cuisine
American
Beef Cheeks
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Easy to make, these quick braising beef cheeks make for a truly fantastic weeknight meal.
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Ingredients
- 2 pounds beef cheeks 4 large
- 1/2 cup flour
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 2 tablespoons olive oil
- 1 medium medium white or yellow onion diced
- 2 tablespoons minced garlic
Sauce Ingredients
- 2 cups beef broth
- 1/4 cup red wine
- 1 tablespoon Worcestershire sauce
- 1 tablespoon tomato paste
- 1/2 teaspoon dried rosemary
- 1/2 teaspoon dried thyme
- 1 bay leaf
Vegetables
- 2 large carrots washed and diced
- 2 stalks stalks celery washed and diced
- 5 large large white mushrooms sliced
- fresh parsley to garnish if desired
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Instructions
Stove Top
- Remove any tough membranes from the outside of the beef cheek.
- Whisk together the flour, salt and pepper. Place the beef in the flour mixture and toss until the beef is coated. Shake off the excess.
- In a large braising pan, saute the beef cheeks in oil over medium heat until browned. Remove and place on a plate.
- Add in the onions and saute until they are softened, then add the garlic and saute until fragrant. If needed add in more olive oil to fry the onions.
- Whisk together the sauce ingredients then pour into the pan, deglazing the bottom by scraping the browned bits off.
- Add in the vegetables, then place the beef cheeks into the pan, nestling between the vegetables.
- Place the lid on top of the pan and simmer on medium-low for 2- 21/2 hours, turning the beef cheeks once, until the cheeks are tender and fall apart.
- Serve over mashed potatoes.
Oven Cooking
- Follow all steps for stove top then cook at 350°F for 2-3 hours, until the beef cheeks are tender.
- Serve over mashed potatoes.
Slow Cooker
- Remove any tough membranes from the outside of the beef cheek.
- Whisk together the flour, salt and pepper. Place the beef in the flour mixture and toss until the beef is coated. Shake off the excess.
- In a large braising pan, saute the beef cheeks in oil over medium heat until browned. Remove and place the cheeks into your slow cooker.
- Add the vegetables into the slow cooker.
- Add in the onions and saute until they are softened, then add the garlic and saute until fragrant. If needed add in more olive oil to fry the onions.
- Whisk together the sauce ingredients then pour into the pan, deglazing the bottom by scraping the browned bits off.
- Pour over the beef and vegetables in the slow cooker.
- Place the lid on top and cook for 8 hours on LOW until the beef is tender and falls apart. Do not cook on high.
- Serve over mashed potatoes.
Instant Pot
- Follow all slow cooker directions, but place into your Instant Pot and cook on high pressure for 75 minutes.
Nutrition Information
Show Details
Calories
763kcal
(38%)
Carbohydrates
23g
(8%)
Protein
44g
(88%)
Fat
53g
(82%)
Saturated Fat
19g
(95%)
Polyunsaturated Fat
2g
Monounsaturated Fat
25g
Trans Fat
3g
Cholesterol
161mg
(54%)
Sodium
1021mg
(43%)
Potassium
1089mg
(31%)
Fiber
3g
(12%)
Sugar
5g
(10%)
Vitamin A
6178IU
(124%)
Vitamin C
8mg
(9%)
Calcium
96mg
(10%)
Iron
6mg
(33%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 763 kcal
% Daily Value*
| Calories | 763kcal | 38% |
| Carbohydrates | 23g | 8% |
| Protein | 44g | 88% |
| Fat | 53g | 82% |
| Saturated Fat | 19g | 95% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 25g | 125% |
| Trans Fat | 3g | 150% |
| Cholesterol | 161mg | 54% |
| Sodium | 1021mg | 43% |
| Potassium | 1089mg | 23% |
| Fiber | 3g | 12% |
| Sugar | 5g | 10% |
| Vitamin A | 6178IU | 124% |
| Vitamin C | 8mg | 9% |
| Calcium | 96mg | 10% |
| Iron | 6mg | 33% |
* Percent Daily Values are based on a 2,000 calorie diet.
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