Braised Beef Cheeks In Red Wine Recipe

Name: Braised Beef Cheeks In Red Wine
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 1/2 lbs beef cheeks, trimmed, or chuck steak, cut into large chunks; 2 tbsp olive oil; 1 medium onion, coarsely chopped; 1 medium carrot, coarsely chopped; 3 cups dry red wine; 1/4 cup red wine vinegar; 1 can (28 oz) whole tomatoes; 2 tbsp light brown sugar; 2 sprigs fresh rosemary; 6 None black peppercorns; 2 tbsp fresh oregano leaves; 1 large fennel bulb, cut into thin wedges; 14 oz green onions, trimmed and halved; 8 oz cremini mushrooms; None None FOR THE CHEESY POLENTA; 2 1/2 cups milk; 1 1/4 cups polenta; 1/2 cup finely grated Parmesan cheese; 2 tbsp butter

Servings: persons

3 1/2 lbs beef cheeks, trimmed, or chuck steak, cut into large chunks
2 tbsp olive oil
1 medium onion, coarsely chopped
1 medium carrot, coarsely chopped
3 cups dry red wine
1/4 cup red wine vinegar
1 can (28 oz) whole tomatoes
2 tbsp light brown sugar
2 sprigs fresh rosemary
6 None black peppercorns
2 tbsp fresh oregano leaves
1 large fennel bulb, cut into thin wedges
14 oz green onions, trimmed and halved
8 oz cremini mushrooms
None None FOR THE CHEESY POLENTA
2 1/2 cups milk
1 1/4 cups polenta
1/2 cup finely grated Parmesan cheese
2 tbsp butter

1
Preheat the oven to 325u00b0F.
2
Season beef. Heat half the oil in Dutch oven on high heat. Cook beef, in batches, until browned. Remove from pan.
3
Heat remaining oil in same pan. Cook onion and carrot, stirring, until onion softens. Return beef to pan with wine, vinegar, undrained tomatoes, sugar, rosemary, peppercorns, oregano and fennel; bring to a boil. Cover; cook in oven 2 hours.
4
Stir in green onion and mushrooms; cook, uncovered, in oven, about 45 mins or until beef is tender. Season to taste.
5
Meanwhile, for the cheesy polenta, combine 2 1/2 cups water and milk in large saucepan; bring to a boil. Gradually add polenta, stirring constantly. Reduce heat to low; simmer, stirring, about 10 mins or until polenta thickens. Stir in cheese and butter.
6
Serve beef with polenta.

1527

kcal

Calories

Fat

Carbs

119

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 3 1/2 lbs beef cheeks, trimmed, or chuck steak, cut into large chunks, 2 tbsp olive oil, 1 medium onion, coarsely chopped, 1 medium carrot, coarsely chopped, and more.

Yes, Braised Beef Cheeks In Red Wine falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Braised Beef Cheeks In Red Wine

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions