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Beef Cheeks

Easy to make, these quick braising beef cheeks make for a truly fantastic weeknight meal.

Prep Time
30 mins
Cook Time
3 hrs
Servings: 4
Calories: 763 kcal
Course: Main Course
Cuisine: American

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

Instructions

Stove Top
    Cup of Yum
  1. Remove any tough membranes from the outside of the beef cheek.
  2. 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.
  3. In a large braising pan, saute the beef cheeks in oil over medium heat until browned. Remove and place on a plate.
  4. 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.
  5. Whisk together the sauce ingredients then pour into the pan, deglazing the bottom by scraping the browned bits off.
  6. Add in the vegetables, then place the beef cheeks into the pan, nestling between the vegetables.
  7. 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.
  8. Serve over mashed potatoes.
Oven Cooking
  1. Follow all steps for stove top then cook at 350°F for 2-3 hours, until the beef cheeks are tender.
  2. Serve over mashed potatoes.
Slow Cooker
  1. Remove any tough membranes from the outside of the beef cheek.
  2. 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.
  3. 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.
  4. Add the vegetables into the slow cooker.
  5. 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.
  6. Whisk together the sauce ingredients then pour into the pan, deglazing the bottom by scraping the browned bits off.
  7. Pour over the beef and vegetables in the slow cooker.
  8. 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.
  9. Serve over mashed potatoes.
Instant Pot
  1. Follow all slow cooker directions, but place into your Instant Pot and cook on high pressure for 75 minutes.

Nutrition Information

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

% 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.