Slow Cooker Beef Cheeks: Tender, Melt-in-Your-Mouth

This is the kind of recipe where the slow cooker does all the work: beef cheeks are quickly seared until beautifully browned, then gently braised for hours in broth with red wine, tomato paste, and onion. The result is unbelievably tender meat that practically melts in your mouth, wrapped in a sauce with deep, full-bodied flavor.

Ingredients

• Beef cheeks
• Onion — 1
• Beef broth — 1 cup | 240 ml
• Meat seasoning — 1 tsp | 5 ml
• Bay leaves — 5
• Tomato paste — 2 tbsp | 30 ml
• Dry red wine — 1/3 cup | about 80 ml
• Vegetable oil — for frying
• Salt and black pepper — to taste

Step-by-Step Recipe

1. Pat the cheeks dry with paper towels. Season with salt, black pepper, and meat seasoning.
2. Heat a little vegetable oil in a skillet over medium-high heat and sear the cheeks for 2–3 minutes per side until golden brown.
3. Transfer the cheeks to the slow cooker insert.
4. Cut the onion into large pieces. Add it to the cooker with the bay leaves, tomato paste, beef broth, and red wine. Stir the sauce so the paste dissolves.
5. Pour the sauce over the cheeks. Cook on low for 8 hours or on high for 4 hours, until completely tender.
6. Optional: remove the cheeks, pour the sauce into a saucepan, and reduce for 5–10 minutes until lightly thickened, then return the meat or serve with the sauce spooned over top.
7. Serve hot with mashed potatoes, polenta, or creamy porridge, generously coated in the fragrant sauce.

Serving Ideas and Side Dishes

The best companions are mashed potatoes, polenta, rustic mashed potatoes with horseradish, creamy celery root purée, or wheat porridge. For freshness, add a little chopped parsley and a few drops of lemon juice straight into the sauce.

Tips and Variations

• No wine: replace it with the same amount of broth and add 1 tsp | 5 ml balsamic vinegar for depth.
• Thickening the sauce: reduce it on the stove or stir in 1 tsp | 5 ml cornstarch mixed with 1 tbsp | 15 ml cold water, then heat until thickened.
• Aromatics: add a couple of garlic cloves and a sprig of thyme or rosemary with the onion.
• No slow cooker: braise in the oven in a covered ovenproof dish at 300°F | 150–160°C for about 3–3.5 hours, until tender.

Nutritional Value (per serving)

Calories	350 kcal
Protein	35 g
Fat	15 g
Carbohydrates	8 g
Sugar	3 g
Fiber	1 g
Sodium	800 mg

FAQ

What can I use instead of red wine?

Use extra broth and add 1 tsp | 5 ml balsamic vinegar or red wine vinegar for a gentle tang and extra depth.

Should I skim the fat from the sauce?

If the sauce seems too rich, skim off excess fat with a spoon after braising, or chill the sauce so the fat firms up on top and remove it.

How do I know the cheeks are done?

The meat should pull apart easily with a fork. If it still feels firm, cook longer on the same setting and check again after 30–45 minutes.