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Vanilla Braised Beef Cheeks 2

Vanilla Braised Beef Cheeks

  • Author: Raymund
  • Prep Time: 15 mins
  • Cook Time: 2 hours 30 mins
  • Total Time: 2 hours 45 mins
  • Yield: 4-6 1x
  • Category: Main Course
  • Cuisine: Global


Vanilla Braised Beef Cheeks is a type of beef stew cooked simply with wine and vanilla bean together with herbs and spices like garlic, onion, thyme and bay leaves.


  • 1.52 kg beef cheeks (approx. 6 pcs )
  • 250 ml dry red wine
  • 4 tbsp brown sugar
  • 500 ml beef stock
  • 2 tbsp tomato paste
  • 1 tbsp sherry vinegar
  • 1/4 cup tbsp plain flour
  • 2 pcs thyme sprigs
  • 2 pcs bay leaves
  • 1 large onion, chopped
  • 1 carrot, chopped
  • 1 vanilla bean, split
  • 4 garlic cloves, pounded
  • olive oil
  • salt
  • freshly ground black pepper


  1. Season beef cheeks with salt and freshly ground black pepper.
  2. Place flour in a plate then toss in the beef cheeks to coat with the flour.
  3. In a Dutch Oven add heat olive oil over high heat then brown beef cheeks on all sides.
  4. Push beef to the side then add the carrots, onions and garlic. Sauté for a minute.
  5. Deglaze casserole with wine and once its boiling add stock, tomato paste, sherry vinegar, vanilla and sugar.
  6. Add the thyme sprigs and bay leaves.
  7. Cover your Dutch Oven then place in a 180C preheated oven then cook for 2 hours. Check liquid levels halfway, and if it’s too low top it up with a bit of water.
  8. Remove Dutch Oven from the oven, place in stove top. Set aside the beef cheeks.
  9. Reduce sauce over high heat for 3-5 minutes until it becomes gravy in consistency.
  10. Season with salt, return beef to the sauce, mix then turn heat off. Serve.