Skip to content

Slow cooked beef cheeks

Serves: 6 people
Prep time:



  • 3 tbs olive oil
  • 1.5kg beef cheeks
  • 1 brown onion, halved, sliced
  • 3 cloves garlic, crushed
  • 3 carrots, peeled, quartered, sliced
  • 3 bay leaves
  • 2 tbs thyme leaves
  • 1L (4 cups) Campbell’s Real Stock- Beef No Added Salt
  • 1 cup red wine


  1. Heat a large heavy based saucepan over medium heat; add 2 tbs olive oil, brown beef cheeks on side for 2 minutes. Remove from pan.
  2. Add remaining olive oil add onion, garlic, carrot, sauté for 10 minutes, add Campbell’s Real Stock, wine, bay leaves, thyme, return beef to the pot, bring to the boil, reduce heat as low as possible and cook covered for 4 hours.
  3. Season well before serving, serve with mashed potato, peas and carrots.