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Braised Beef Cheeks

Robert Smith

"This has been a hit with everyone that has tried it."
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5 h 50 m servings 685 cals
Original recipe yields 10 servings

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 275 degrees F (135 degrees C).
  2. Heat olive oil in a large Dutch oven over medium-high heat. Add beef in batches and cook until browned, about 4 minutes per side. Add onion and carrot; cook until tender, about 20 minutes. Stir in garlic and cook until fragrant, about 2 minutes.
  3. Pour beef stock and wine into the Dutch oven; bring to a boil. Stir in porcini mushrooms, bouillon cubes, thyme, and bay leaves. Lay a piece of parchment paper over the surface. Cover with a tight lid.
  4. Bake in the preheated oven until beef is very tender, 5 to 6 hours.
  5. Transfer beef to a plate. Discard bay leaves. Blend cooking liquid with an immersion blender to make a smooth sauce. Serve beef with sauce.


  • Cook's Note:
  • Substitute 3 sprigs fresh thyme leaves for the dried thyme if preferred.

Nutrition Facts

Per Serving: 685 calories; 53.3 g fat; 6.3 g carbohydrates; 39.1 g protein; 160 mg cholesterol; 366 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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Read all reviews 3
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Made this and OMG. I didn't have any mushrooms so I used a can of Cream of Mushroom soup instead. It is great. I served it over egg noodles. This is definitely a keeper. It is worth the wait.

Fantastic! I only used about 2 lbs of beef cheeks and didn't blend the braising liquid at the end; but otherwise I kept everything else the same. It may take awhile to braise, but it really doe...

I followed the recipe st I used 2 cups of cabernet. It was the most delish. A real meat and potatoes type of meal!