Jump to Recipe Print Recipe

Slow Cooked Beef Cheeks In Wine Gravy

Hello, my fellow foodie adventurers!

Ingredients You’ll Need (Quest Inventory)

• • 3 tbsp. olive oil (the golden flame)
  • 3 lb. beef cheeks (the hearty champions)
  • 1 onion, diced (the humble village root)
  • 1 cup celery stalk, diced (a crisp green sentinel)
  • 1 cup carrots, diced (the orange guardian)
  • 4 tsp minced garlic (the bold essence)
  • 6 stems fresh thyme (woodland whispers)
  • 4 bay leaves (the ancient leaves)
  • 1 cup beef stock (the savory spring)
  • 2 cups red wine (the vintner’s elixir)
  • 3 tsp salt (the seasoning rune)
  • 3 tsp black pepper (a shadow kiss)
  • 1 package mashed potatoes (the creamy crown)

   

How To Forge The Feast (Quest Steps)

• • Sear the Champions: Heat 2 tbsp. olive oil in a large skillet over medium-high heat. Pat the 3 lb beef cheeks dry with paper towels, season lightly with a pinch of salt and pepper, and sear for 3-4 minutes per side until browned—work in batches to avoid overcrowding. Set aside on a plate.
  • Sauté the Allies: In the same skillet, add the remaining 1 tbsp. olive oil if needed. Toss in the diced onion, celery, and carrot—sauté for 5-7 minutes until softened and fragrant. Add 4 tsp minced garlic and cook for 1 minute, stirring to avoid burning.
  • Infuse the Elixir: Pour in 2 cups red wine. I use Sparks Table Wine —turn the heat to high, bring to a simmer, and let it bubble for 1-2 minutes, scraping up the browned bits with a wooden spoon to infuse the wine with deep flavor while cooking off the sharpness.
  • Set the Cauldron: Transfer the onion mixture and wine to a slow cooker. Nestle the seared beef cheeks on top, then add 1 cup beef stock, 6 thyme stems, 4 bay leaves, and 2 tsp each of the remaining salt and pepper (reserving the rest for later).
  • Slow Cook the Magic: Cover and cook on Low for 8 hours (or High for 6 hours)—for larger 12 oz cheeks, go Low for 10-12 hours or High for 8 hours. The beef should be fall-apart tender when done.
  • Prepare the Gravy: Carefully remove the beef cheeks to a plate and cover to keep warm. Discard the thyme stems and bay leaves from the liquid. Use a handheld stick blender to puree the braising liquid in the slow cooker until smooth—it’ll transform into a velvety, lighter gravy. Taste and adjust with the remaining salt and pepper as needed.
  • Craft the Crown: Prepare the package of mashed potatoes according to instructions—whip them into a creamy throne for your beef.
  • Claim Your Feast: Spoon a generous pile of mashed potatoes onto each plate, top with a beef cheek, and ladle the savory wine gravy over everything—savor this cozy, luxurious triumph!

Tips Tricks & Variations

Slow Cooked Beef Cheeks In Wine Gravy

Renee

Tender beef cheeks, slow-cooked to fall-apart perfection, drowning in a savory wine gravy—made with wine Served over a pile of creamy mashed potatoes,

Print Recipe Pin Recipe

8 hours hrs

Course Dinner

Servings 4

Equipment

• Slow Cooker
• skillet

Ingredients

  

• 3 Lb. Beef Cheeks
• 3 Tbsp. Olive Oil
• 1 Onion Diced
• 1 Cup Celery Diced
• 1 Cup Carrot Diced
• 4 Tsp. Minced Garlic
• 6 Stems Fresh Thyme
• 4 Bay Leaves
• 1 Cup Beef Stock
• 3 Tsp Salt
• 3 Tsp. Black Pepper
• 2 Cups Red Wine
• 2 Packs Mashed Potatoes

Instructions

 

• Heat 2 tbsp of olive oil in a large skillet over medium-high heat. Pat the beef cheeks dry with paper towels, season them lightly with a pinch of salt and pepper, and sear them for 3-4 minutes per side until browned. Work in batches if needed to avoid overcrowding. Set the beef cheeks aside on a plate.
• In the same skillet, add the remaining 1 tbsp olive oil if needed. Toss in the diced onion, celery, and carrot. Sauté for 5-7 minutes until softened and fragrant. Add the minced garlic and cook for another 1 minute, stirring to prevent burning.
• Pour the 2 cups of red wine into the skillet. Turn the heat to high, bring it to a simmer, and let it bubble for 1-2 minutes, scraping up the browned bits from the bottom of the pan with a wooden spoon. This infuses the wine with extra flavor and cooks off some of the alcohol sharpness.
• Transfer the onion mixture and wine into the slow cooker. Nestle the seared beef cheeks on top. Add the beef stock, thyme stems, bay leaves, and the remaining salt and pepper (start with 2 tsp each, reserving the rest to adjust later).
• Cover and cook in the slow cooker. Set it to Low for 8 hours or High for 6 hours. For larger 12oz cheeks, go Low for 10-12 hours or High for 8 hours. The meat should be fall-apart tender when done.
• Carefully remove the beef cheeks to a plate and cover to keep warm. Discard the thyme stems and bay leaves from the liquid.
• Use a handheld stick blender to puree the braising liquid directly in the slow cooker until smooth. It’ll transform from a dark brown to a lighter, velvety gravy. Taste and adjust with more salt and pepper as needed.
• Prepare the mashed potatoes according to the package instructions. Spoon a generous pile onto each plate, top with a beef cheek, and ladle the savory sauce over everything.