Serve this delicious main course with creamy potato puree or boiled waxy potatoes.


  • 4 (approx 1.5 kg) beef cheeks, sinew removed

  • 1 onion, cut into quarters

  • 1 carrot, cut into batons

  • 2 stalks celery, cut into batons

  • 4 cloves garlic, left whole

  • 2 bay leaves

  • 2 sprigs thyme

  • 4 sprigs parsley

  • 800ml red wine

  • 200ml Port

  • 20g flour

  • 20 ml olive oil

  • 20g butter

  • 1 peel of orange

  • ½ cup veal stock

  • Salt and Pepper

  • 250g speck, cut into lardons

  • 450g button mushrooms, halved

  • 6 French shallots, softened by boiling for 15 minutes then peel

  • ½ cup flat leaf parsley, finely chopped


  • 1.

    In a large bowl marinate the beef cheeks with the onion, carrots, celery, garlic, herbs, wine and port. Cover with cling film and marinate for up to 2 nights in advance.

  • 2.

    Pre heat the oven to 165?C.

  • 3.

    Remove the beef cheeks from the marinade and pat dry with some paper towelling.

  • 4.

    Heat a large cast iron pot and add the butter and oil. Sear the meat in batches ensuring they are well coloured on each side. Season with salt and pepper. Remove from the pot once coloured. Now strain the vegetable and herbs, reserving the liquor. Add the vegetable to the pot and cook for 5-8 minutes. Place the beef back into the pot, with its juices and add the flour. Mix well and cook off for a further 4 minutes. Finally add the port and wine liquor and allow to come to boil, skimming off any impurities. Add half the stock. Place a cartouche over the stew and cover with the lid.

  • 5.

    Place in the oven and cook for 2 ½ to 3 hours, checking half way to see if additional stock is needed. The meat is cooked when it is soft and tender.

  • 6.

    Once cooked arrange the beef cheeks and soft vegetables to a large platter. Strain the sauce into another saucepan and allow to reduce a little. Check seasoning.

  • 7.

    For the garnish, sauté the speck, mushrooms and French shallots in a large pan. Scatter over the meat. Finally pour over the red wine sauce. Serve with some creamy potato puree or boiled waxy potatoes.

Nutritional information

Nutritional analysis per serving (4 servings)

  • Energy 916kj
  • Fat Total 26g
  • Saturated Fat 9g
  • Protein 75g
  • Carbohydrate 48g
  • Sugar 20g
  • Sodium 2176mg

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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Posted by Claire201Report
I've made this dish a couple of times, and it never fails to impress! Absolutely divine! Make sure you include the speck, shallots and mushrooms to serve .... It makes a good dish great!!