Beef Cheeks in Red Wine Sauce


This recipe is for four people, I am not big on my meat portions so my son and I share, but my husband certainly is a big carnivore!  I love this cut of beef, it’s so tender and tasty when cooked correctly, and of course the red wine just adds to the whole flavour and it’s a party in your mouth! An alternative to white potato mash is mashed pumpkin or mashed sweet potato.   I would go with whatever is on special at the time.  You can also serve with peas (my old man LOVES HIS PEAS! And its about the only green he will eat, so I pretty much serve peas with everything).  Another extra you could put with this is a few mushrooms, it really does add to the dish – I tend to scrounge around in the crisper to see what I have left and throw it in.


4 large beef cheeks

1 cup of red wine

2 diced carrots

1 large brown onion

1 teaspoon of garlic

1 teaspoon of brown sugar

1 can of tinned tomatoes

1 tablespoon of roast meat gravel

4 large potatoes (for mash or roasting)

1/2 cup of water



Brown the beef cheeks in a pan with the onion, then put into your slow cooker with the rest of the ingredients.  Cook on low for 6-7 hours.  Serve with mash potato.

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Jess Steel
Jess Steel
Jess is a FIFO wife, respected columnist, full time worker and mother to one little cutie Oscar. Jess loves wine, cooking, dirty weekends away, reading, watching the Kardashians , snow cones and long walks on the beach. Jess loves fashion ( We can guarantee if its ‘on trend’ though she wont wear it). Jess is also prone to changing her hair colour. Want to see more of Jess? Check out her witty writing at and cook something amazing from her other site