Slow Cooker Braised Beef Cheeks in Red Wine Tips, FAQ & printable recipe

Tips for success

For a more refined sauce, remove the beef cheeks once cooked and strain the braising liquid through a fine-mesh sieve.

Skim any excess fat from the surface and simmer the remaining liquid in a saucepan over medium-high heat until it reduces to a glaze consistency. This creates a professional-looking finish that clings beautifully to the meat when served.

If you prefer a thicker sauce without reducing it, whisk a small amount of cornstarch with cold water and stir it into the slow cooker during the final 30 minutes of cooking. This will give the sauce a velvety body that pairs well with the tender beef. Always ensure the starch is fully dissolved in cold liquid before adding it to avoid clumps.

Variations

• Herb-Infused Braise: Add two sprigs of fresh thyme and a single bay leaf to the slow cooker before starting the braising process. These herbs add an aromatic depth that pairs perfectly with the red wine and beef.
• Mushroom and Garlic: Incorporate a cup of sliced cremini mushrooms and two cloves of crushed garlic into the slow cooker with the carrots. The mushrooms provide an earthy flavor that enhances the richness of the final sauce.

Storage and make-ahead

Fridge

Store in an airtight container for up to 3 days. Cool to room temperature within 2 hours before refrigerating.

Freezer

Freeze in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating.

Reheat

Reheat gently in a saucepan over low heat until the internal temperature reaches 165°F (74°C), adding a splash of water or stock if the sauce is too thick.

Store any leftovers in an airtight container in the refrigerator for up to three days. Ensure the beef is completely submerged in the braising liquid to prevent it from drying out.

When reheating, do so gently over low heat on the stovetop to maintain the texture of the meat. Avoid repeated reheating, as this will eventually cause the meat to lose its structure.

This dish is an excellent candidate for making ahead, as the flavors often improve after sitting in the refrigerator overnight. Prepare the dish entirely, let it cool completely for no more than two hours, and then refrigerate.

The next day, you can easily remove any solidified fat from the surface of the sauce before reheating the entire dish gently until it is warmed through.

Serving ideas

Serve the beef cheeks hot, accompanied by a generous spoonful of the braising liquid and vegetables. They pair exceptionally well with creamy mashed potatoes, soft polenta, or buttered egg noodles, which help to soak up the rich, wine-infused sauce.

A side of steamed green beans or roasted root vegetables adds a pleasant crunch and freshness to the meal.

Present the dish in shallow bowls to highlight the glossy appearance of the meat. Garnish with a few fresh herbs, such as flat-leaf parsley or thyme, if desired, to provide a pop of color. Ensure each serving includes a portion of the softened carrots and shallots, which provide a subtle sweetness that balances the intensity of the braised beef.

Frequently asked questions

Recipe card

Slow Cooker Braised Beef Cheeks in Red Wine

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

Ingredients

• 2 lb beef cheeks, trimmed
• 3 medium carrots, sliced
• 4 shallots, peeled and sliced
• 2 tbsp veal stock powder
• 1 1/2 cups red wine

Instructions

1. Place the trimmed beef cheeks into the bottom of the slow cooker. Arrange the sliced carrots and shallots evenly over the meat, ensuring they are well-distributed to provide a flavorful base for the braising liquid.
2. Sprinkle the veal stock powder directly over the beef and vegetables. Carefully pour the red wine over the entire mixture, ensuring the stock powder is slightly moistened by the wine.
3. Cover the slow cooker and cook on low for 8 hours. Once finished, ensure the beef reaches an internal temperature of at least 145°F (63°C). Let the beef rest for at least 10 minutes before serving to allow the juices to redistribute.

Contains: sulfites

Estimated nutrition per serving

Calories

420

Protein

35 g

Carbohydrates

12 g

Fat

24 g

Fiber

3 g

Sugar

6 g

Sodium

450 mg

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