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Slow-Cooked Beef Cheeks
Slow-Cooked Beef Cheeks

Slow-Cooked Beef Cheeks

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Cook Minutes slow cooker 7–8 hours (low) or 4–5 hours (high) 15 minutes
Prep : 15 minutes Cook: slow cooker 7–8 hours (low) or 4–5 hours (high) DIFF : A Little More Effort
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Here's some great slow-cooker magic. Beef cheeks when cooked slowly will result in the most delicious and tender meat. Served with potato and parsnip mash, it makes an ideal dinner on a cold winter's night.

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What do I need ?
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1 serving
Servings
Original recipe yields 1 serving
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
750 g beef cheeks, trimmed
2 Tbsp flour, seasoned with salt and pepper
2 Tbsp olive oil
2 onions, cut into wedges
6 cloves garlic, peeled and cut in half
3 stalk s celery, chopped
2 carrots, peeled and roughly chopped
420 g can Wattie's Condensed Tomato Soup
1 cup salt reduced beef stock
2 Tbsp balsamic vinegar (optional)
2 bay leaves
2 –3 sprigs of fresh thyme
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How do I make it ?
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Step 1
Turn on slow cooker on low. Toss the beef cheeks in the seasoned flour. Heat oil in a frying pan and brown the beef over medium–high heat. Transfer the beef to the slow cooker.
Step 2
Add the onions, garlic, celery and carrots to the slow cooker.
Step 3
Mix together the Wattie’s Condensed Tomato Soup, beef stock and balsamic vinegar (if using), and add to the slow cooker. Add the bay leaves and thyme sprigs.
Step 4
Cover and cook on low for 7–8 hours or until the meat is tender. Thicken the sauce with 1–2 tsp of cornflour mixed to a paste with cold water. (Alternatively, remove the meat from the cooker and set aside, keeping warm. Pour the remaining sauce and vegetables into a saucepan and remove the herbs. Bring to the boil and allow it to reduce by half to make the jus.)
Step 5
Serve beef cheeks and vegetables over mashed potatoes and parsnip (see tips below). Accompany with seasonal green vegetables
Kraft Kitchen Tips!
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If wished, the slow cooked beef cheeks can be cooked in the oven instead. Prepare as for the slow cooker and transfer to an ovenproof casserole dish. Cook at 160°C for 3 ½–4 hours.
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Browning the meat helping improve the flavours of the overall dish.
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To make the creamy mashed potato and parsnip, boil 500g peeled potatoes with 250g peeled parsnip in lightly salted boiling water. Drain and mash, adding a knob of butter and a dash of milk.
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  • If you can't find beef cheeks, this recipe is also great with gravy beef and shin beef.
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