Succulant, tender and rich complimented with the earthy taste of celeriac my favourite!


  • 500g beef cheeks trimmed and slice in half

  • 1 x onion finely diced

  • 2 x cloves garlic crushed

  • 100g x brown sugar

  • 400ml x red wine

  • 1 litre x veal stock

  • 1 litre x chicken stock

  • 1 x punnet cherrie tomatoes

  • 1 x t spoon fresh thyme leaves

  • salt

  • pepper


  • 1.

    Preheat oven to 150c

  • 2.

    On a high heat place a casserole dish on the stove with a little oil

  • 3.

    Season cheeks with salt and pepper

  • 4.

    When oil is very hot add the cheeks seal all over untill brown

  • 5.

    Remove from dish and set a side

  • 6.

    Add the onion and garlic and sweat for 4/5 minutes

  • 7.

    Add the sugar and red wine reduce to a syrup

  • 8.

    Return the beef cheeks to the dish and cover with stocks and simmer

  • 9.

    Place a lid on top and place in the oven

  • 10.

    Cook for 3 hours

  • 11.

    Remove from oven add the tomato and thyme

  • 12.

    Replace back in the oven and cook for 1 more hour

  • 13.

    Remove from oven

  • 14.

    Drain the beef cheeks and keep warm

  • 15.

    On a high heat reduce the stock by half care not to let the stock boil over skimming off any excess fat

  • 16.

    Once the stock has reduced and is slightly thicker in constancy return the beef cheeks to the sauce

  • 17.

    Check seasoning and serve in a bowl with asparagus and celeriac puree

Nutritional information

Nutritional analysis per serving (4 servings)

  • Energy 497kj
  • Fat Total 9g
  • Saturated Fat 3g
  • Protein 39g
  • Carbohydrate 45g
  • Sugar 32g
  • Sodium 1917mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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Reducing the stock quickly can help prevent sauce becoming bitter skimming stops any fat boiling back in to your sauce thus leaving a greasey taste you can successfully use premade stocks veal stock can be exchanged for beef stock but veal stock gives a silky smooth texture so it is worth sourcing

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3 comments • 8 ratings
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Posted by Report
Tried this last night - absolutely amazing! Thanks for sharing
Posted by Mark25Report
your welcome let me know how you go and enjoy!
Posted by hungry girlReport
This looks AMAZING .... definitely trying it out ... perfect for this cold weather. Thanks Mark!