Braised beef cheeks with minted carrot puree

Cooked low and slow for a comforting winter meal.

  • 4 hrs cooking
  • Serves 4
  • Print
Beef cheeks are an amazingly economical cut of beef, very tough if cooked normally, but tender and moreish when cooked long and slow. It absorbs any braising liquid and in turn pulls apart and falls to pieces when ready to be eaten.
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Braised beef cheeks
  • ⅓ cup (80ml) olive oil
  • 4 beef cheeks (1.6kg), trimmed
  • 1 medium onion (150g), chopped finely
  • 1 medium carrot (120g), chopped finely
  • 1 sprig fresh rosemary
  • 1 tablespoon white spelt flour
  • 1⅓ cups (330ml) dark beer
  • ½ cup (125ml) dry red wine
  • ¼ cup (70g) tomato paste
  • 2 cups (500ml) beef stock
  • 2 cups (500ml) water
  • ¼ cup fresh mint leaves
Minted carrot puree
  • 3 sprigs fresh mint, leaves removed, stems reserved
  • 3 large carrots (540g), sliced thinly
  • 30 grams (1 ounce) butter, chopped
  • 3 cups (750ml) water


Braised beef cheeks
  • 1
    Preheat oven to 150°C/300°F.
  • 2
    Heat half the oil in a large heavy-based saucepan over medium heat. Season beef; cook, turning, for 5 minutes or until browned all over. Remove from pan.
  • 3
    Heat remaining oil in same pan over medium heat. Add onion, carrot and rosemary; cook, stirring, for 10 minutes or until vegetables soften.
  • 4
    Add flour; cook, stirring, until mixture bubbles and thickens. Add beer, wine, paste, stock, the water and beef; bring to the boil. Transfer to oven; cook, covered, for 3½ hours or until beef is very tender and starting to fall apart. Season.
  • 5
    Meanwhile, make minted carrot puree.
  • 6
    Serve carrot puree topped with beef cheeks, drizzled with pan juices and sprinkled with mint.
Minted carrot puree
  • 7
    Finely chop mint leaves; set aside.
  • 8
    Place carrot, butter, the water and reserved mint stems in a medium saucepan; bring to the boil. Reduce heat to low; cook for 15 minutes or until carrots are tender.
  • 9
    Discard stems. Drain, reserving cooking liquid. Blend or process carrot mixture with 2 tablespoons of the reserved cooking liquid, adding more cooking liquid if necessary, until smooth. Stir in chopped mint; season to taste.


Serve with braised greens, such as kale, cavolo nero, cabbage or spinach leaves.

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