Our slow cooker beef cheeks is a great dinner party recipe for the colder months. Flavoured with thyme and loaded with good-for-you vegetables, this dish is great served with creamy mashed potato. It also freezes well, so you can save leftovers for a ready-to-go dinner later on.
Ingredients
Method
Peel onions, leaving root end intact. Combine onions with celery, carrots, thyme, beer, stock, paste, sauce, sugar and mustard in a 5-litre (20-cup) slow cooker. Add beef; turn to coat in mixture. Cook, covered, on low, about 9½ hours.
Discard thyme. Add beans to cooker; cook, covered, on low, for 30 minutes. Season to taste.
Serve beef sprinkled with extra fresh thyme, if you like.
You will need 1 bunch of baby carrots. They may also be sold as ‘dutch’ carrots.
Note
What to serve with slow cooker beef cheeks
Serve the beef cheeks recipe with creamy mashed potato or cheesy polenta. Also, you can serve with some crusty bread to mop up the sauce.
Can I freeze the beef cheeks?
Yes. Dish is suitable to freeze at the end of step 2. See this Test Kitchen advice on freezing food safely.
What cut of meat are beef cheeks?
As the name implies, beef cheeks are the cheek muscle of a cow. It is a very tough and lean cut of meat and is most often used for braising or slow cooking to produce a tender result.
Beef cheeks are a delicious cut of meat for the slow cooker in particular, but you can also cook them in the oven. Beef cheeks favour a long, slow cook to break down that connective tissue and deliver a melt-in-the-mouth, tender end result.
More slow cooker beef recipes
See our collection of beautiful slow cooker beef recipes & cooking tips, including other ways to cook beef cheeks in the appliance.
For even more slow cooker recipes, try this collection of our best slow cooker recipes.
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