Slow Cooker Beef Cheeks In Red Wine Recipe

Cooking Directions

• STEP 1.Season the beef cheeks with salt and pepper.
• STEP 2.Heat oil in a large skillet over medium-high heat and sear the beef cheeks until browned on all sides.
• STEP 3.Transfer the beef cheeks to a slow cooker.
• STEP 4.In the same skillet, add onions, carrots, and garlic. Cook until softened.
• STEP 5.Add tomato paste and cook for another minute.
• STEP 6.Pour in red wine and scrape the bottom of the skillet to release any browned bits.
• STEP 7.Transfer the mixture to the slow cooker with the beef cheeks.
• STEP 8.Add beef broth, thyme, and bay leaves to the slow cooker.
• STEP 9.Cover and cook on low heat for 8-10 hours or on high heat for 4-6 hours, until the beef cheeks are tender.
• STEP 10.Once cooked, remove the beef cheeks from the slow cooker and keep warm.
• STEP 11.Strain the cooking liquid and return it to the skillet.
• STEP 12.Simmer the liquid until it reduces and thickens into a sauce.
• STEP 13.Serve the beef cheeks with the sauce and garnish with fresh herbs, if desired.

Cooking Tips

• For extra flavor, marinate the beef cheeks in the red wine sauce overnight before cooking.
• If you don't have a slow cooker, you can also cook the beef cheeks in a Dutch oven on low heat in the oven.
• Beef cheeks can be quite fatty, so trim off any excess fat before cooking for a leaner result.

Storage and Serving

• Leftover beef cheeks can be stored in an airtight container in the refrigerator for up to 3 days.
• Reheat the beef cheeks in a skillet or microwave until heated through.
• Serve the beef cheeks with mashed potatoes, polenta, or crusty bread for a complete meal.