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Slow-cooked Beef Cheeks in Red Wine

Prep Time:

Cook Time:


4 Servings


1.2kg Mick's Meat Barn beef cheeks

1/4 cup plain flour

2 tbsp olive oil

2 medium brown onions, cut into wedges

6 cloves garlic, halved

2 medium carrots, coarsely chopped

1 cup (250ml) Shiraz red wine

2 cups (500ml) Massel beef stock

2 tbsp brown sugar

2 tbsp tomato paste

2 bay leaves

3 sprigs fresh thyme

40g butter

6 shiitake mushroomms, halved

6 medium swiss brown mushrooms, halved

12 small button mushrooms

xtra: Serve with garlic mash, steamed asparagus and green beans.


Step 1 - Season flour with salt and pepper. Place flour in a large snap-lock bag. Add half the beef. Seal. Shake to coat. Remove from bag, shaking off excess flour. Transfer to plate. Repeat with remaining beef.

Step 2 - Heat oil in a large frying pan over medium-high heat. Cook beef in batches, for 3 minutes each side or until browned. Transfer to a plate.

Step 3 - Add onion, garlic and carrots to pan. Cook, stirring, for 3 minutes or until golden. Place half the onion mixture in the bowl of a 5 litre slow-cooker. Top with beef and remaining onion mixture.

Step 4 - Add wine, stock, sugar, paste and herbs to frying pan. Bring to the boil then pour over beef in slow-cooker.

Step 5 - Add butter to pan, then mushrooms. Cook, stirring, for 3 minutes or until browned. Add to beef.

Step 6 - Cover with lid. Turn slow-cooker on low. Cook for 8 hours or until beef is tender. (Alternately, turn slow-cooker on high and cook for 4 hours). Sprinkle with fresh thyme and serve with garlic mash, steamed asparagus and green beans.

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