Beer and thyme beef cheeks

Looking for hearty and full-of-flavour dinner options? You can't go past these beer and thyme beef cheeks.

  • 30 mins preparation
  • 10 hrs cooking
  • Serves 6
  • Print


Beer and thyme beef cheeks
  • 16 baby onions (400g)
  • 3 stalks celery (450g), trimmed, chopped coarsely
  • 400 gram baby carrots, trimmed
  • 4 sprigs fresh thyme
  • 1 1/2 cup (375ml) beer
  • 1 cup (250ml) beef stock
  • 1/4 cup (70g) tomato paste
  • 2 tablespoon worcestershire sauce
  • 1 tablespoon brown sugar
  • 1 tablespoon wholegrain mustard
  • 2 kilogram trimmed beef cheeks
  • 150 gram green beans, trimmed


Beer and thyme beef cheeks
  • 1
    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.
  • 2
    Discard thyme. Add beans to cooker; cook, covered, on low, about 30 minutes. Season to taste.
  • 3
    Serve beef sprinkled with extra fresh thyme, if you like.


Suitable to freeze at the end of step 2. You will need 1 bunch of baby carrots. They may also be sold as ‘dutch’ carrots. Serve with creamy mashed potato or cheesy polenta.

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