Slow Cooker Beef Cheeks with Fennel and Pastis Tips, FAQ & printable recipe

Tips for success

To enhance the flavor further, you can brown the beef cheeks in a hot skillet with a small amount of oil before adding them to the slow cooker. This extra step develops a deeper, caramelized crust that adds significant complexity to the final sauce, although it is not strictly necessary for a delicious result. If you choose to brown the meat, ensure your skillet is very hot and work in batches to avoid crowding the pan.

If you find that the sauce is too thin at the end of the cooking time, you can remove the lid for the final 30 minutes of cooking. This allows some of the excess moisture to evaporate, concentrating the tomato and herbal flavors into a thicker, more intense sauce.

Alternatively, carefully remove the meat and whisk in a small amount of cornstarch slurry to the liquid in the cooker, heating until it thickens before returning the meat to the pot.

Variations

• Red Wine Braise: Replace the Pastis and half of the tomato pulp with a high-quality dry red wine. This variation offers a deeper, more robust flavor profile that pairs exceptionally well with the beef cheeks, creating a classic bistro-style sauce that is rich and dark.
• Vegetable Medley: Add chopped carrots and celery to the slow cooker along with the fennel. These vegetables add extra texture and sweetness to the dish, making the final braise even more hearty and satisfying for those who enjoy a vegetable-heavy meal.

Storage and make-ahead

Fridge

Keep in an airtight container for up to 3 days.

Freezer

Store in a freezer-safe container for up to 2 months; thaw in the refrigerator before reheating.

Reheat

Reheat gently in a saucepan over low heat until steaming hot throughout.

Store any leftovers in an airtight container to maintain moisture and prevent the absorption of other odors from the refrigerator. The braised beef and sauce will keep well for up to three days.

When cooling leftovers, ensure they are placed in the refrigerator within two hours of cooking to maintain food safety standards. The flavors often improve after a day, making this an excellent choice for meal preparation in advance.

This dish is perfect for making in advance as the flavors continue to develop while stored in the refrigerator. Simply prepare the recipe as directed, cool it completely, and store it in an airtight container. When you are ready to serve, reheat the beef and sauce gently on the stovetop or in the slow cooker until it is heated through. This makes it an ideal option for stress-free hosting or busy weeknight dinners.

Serving ideas

Serve the beef cheeks over a bed of creamy mashed potatoes or buttery polenta, which are excellent for soaking up the rich, glossy sauce. A side of crusty sourdough bread is also a fantastic addition to ensure not a drop of the flavorful braising liquid goes to waste.

The simplicity of the sides allows the complex, herbal notes of the beef and fennel to remain the focus of the meal, creating a balanced and satisfying dining experience.

For a lighter accompaniment, consider serving the beef alongside roasted root vegetables or a crisp green salad tossed with a simple vinaigrette. The brightness of the salad provides a refreshing contrast to the richness of the braised beef.

Regardless of the chosen sides, ensure the dish is served warm, as the aromatic qualities of the herbs and the Pastis are most pronounced when the meal is at the correct serving temperature.

Frequently asked questions

Recipe card

Slow Cooker Beef Cheeks with Fennel and Pastis

Prep 15 minCook 8 hRest 10 minTotal 8 h 25 minServes 4

Ingredients

• 2 lb beef cheeks, trimmed and cubed
• 2 bulbs fennel, thinly sliced
• 1 tbsp dried Provence herbs
• 2 cups tomato pulp
• 2 tbsp Pastis

Instructions

1. Place the cubed beef cheeks into the bottom of the slow cooker ceramic insert. Ensure the meat is arranged in an even layer to promote consistent cooking throughout the braising process.
2. Scatter the thinly sliced fennel over the beef. The fennel will soften during the long cook time, infusing the meat with its characteristic sweet, anise-like aroma while creating a rich foundation for the sauce.
3. Sprinkle the dried Provence herbs over the fennel. Pour the tomato pulp and the Pastis over the ingredients. Cover the slow cooker and cook on low heat for 8 hours until the beef reaches an internal temperature of at least 145°F (63°C). Once cooked, let the meat rest for at least 3 minutes before serving.
4. Once the cooking time is complete, verify the beef is tender. Ensure the meat has rested for at least 3 minutes. This allows the juices to redistribute for maximum tenderness.

Contains: sulfites

Estimated nutrition per serving

Calories

420

Protein

32 g

Carbohydrates

12 g

Fat

26 g

Fiber

3 g

Sugar

6 g

Sodium

450 mg

Automatic estimate from the ingredient list, not laboratory-verified.