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Beef Cheeks in Red Wine with Creamy Mashed Potatoes 1

Beef Cheeks in Red Wine with Creamy Mashed Potatoes

  • Author: Raymund
  • Prep Time: 15 mins
  • Cook Time: 6 hours 30 mins
  • Total Time: 6 hours 45 mins
  • Yield: 4 1x
  • Category: Main Course
  • Cuisine: Free Style


Beef Cheeks in Red Wine with Creamy Mashed Potatoes is a dish of slow cooked beef cheeks in red wine and vegetable gravy served on top of mashed potatoes.


  • 4 large cuts beef cheeks
  • 1 cup good quality beef stock
  • 2 cups red wine (Merlot, Shiraz or Cabernet)
  • 1 onion, roughly chopped
  • 1 celery stalk, roughly diced
  • 1 carrot, roughly diced
  • 4 garlic cloves, minced
  • 2 tsp dried thyme leaves
  • 3 pcs bay leaves
  • olive oil
  • sea salt
  • freshly ground black pepper
  • mashed potatoes


  1. Season the beef cheeks with salt and pepper.
  2. Heat up a pan, add olive oil then brown beef cheeks on all sides. Remove the beef cheeks then set it aside.
  3. Add oil if needed then sauté the garlic, onion, celery and carrots. Cook in medium heat until it starts to sweat.
  4. Place the sautéed vegetables in a slow cooker then place the beef cheeks on top then pour the beef stock and wine. Add the bay leaves and thyme.
  5. Set the slow cooker in Low for 8 hours or High for 6 hours.
  6. Remove and discard the bay leaf, gently set aside the beef cheeks. Using a hand blender puree the braising liquid into a smooth sauce.
  7. Pour the sauce in a sauce pan then simmer and reduce to a gravy consistency in medium low heat. Season with salt and freshly ground black pepper to taste.
  8. Prepare a serving platter, put a generous scoop of mashed potatoes, top with the beef cheeks, pour gravy on top then serve.