Slow cooked beef cheeks

Serves: 6
Preparation Time: 10
Cooking Time: 240


  • 3 tbsp olive oil
  • 1.5kg beef cheeks
  • 1 brown onion, halved, sliced
  • 3 cloves garlic, crushed
  • 3 carrots, peeled, quartered, sliced
  • 3 bay leaves
  • 2 tbsp thyme leaves
  • 1L (4 cups) Campbell’s Real Stock- Beef No
    Added Salt or Beef Salt Reduced
  • 1 cup red wine


  1. Heat a large heavy based saucepan over medium heat; add 2 tbsp olive oil, brown beef cheeks on each side for 2 minutes. Remove from pan.

  2. Add remaining olive oil then add onion, garlic and carrots. Sauté for 10 minutes, then add Campbell’s Real Stock, wine, bay leaves and thyme. Return beef to the pot and bring to the boil, reduce heat as low as possible and cook covered for 4 hours.

  3. Season well before serving. Serve with mashed potato, peas and carrots.


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