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.
NUTRITION INFORMATION: Average Quantity per Serving
Nutrition information is calculated using a recipe analysis program and is subject to variations you may make to the ingredients or cooking method. This nutrition information is intended as a guide only and excludes serving suggestions and swaps you may make.
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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.
Add the onions, garlic, celery and carrots to the slow cooker.
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.
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.)
Serve beef cheeks and vegetables over mashed potatoes and parsnip (see tips below). Accompany with seasonal green vegetables
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.
Browning the meat helping improve the flavours of the overall dish.
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.
Swap It Out
If you can't find beef cheeks, this recipe is also great with gravy beef and shin beef.