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This recipe is classed as easy

Rating 3.42 / 5 (534 votes)

Prep time:
15 min
Cook time:
3 hrs

A sell-out dish at Angela Hartnett’s restaurant, the meat in this impressive stew is so tender you can eat it with a spoon


1. Trim the beef cheeks and remove as much sinew as possible. Cut each cheek in half. Season well with salt and pepper. Heat 2 tablespoons of oil in a heavy-based pan and brown the cheeks on all sides. Remove and set aside.

2. Add the vegetables, garlic and a little extra oil if necessary. Stir around until they turn golden. Add the thyme and peppercorns and mix everything together. When all the vegetables are golden, add the tomato paste and cook for 2 minutes.

3. Pour in the red wine and stir, scraping up all the sticky bits from the bottom of the pan, then cook until the liquid is reduced and you have a sticky sauce - about 12-14 minutes.

4. Put the beef cheeks back in the pan and cover with the chicken stock. Bring to the boil, skim the surface and cover with a circle of greaseproof paper. Simmer over a low heat for 1 hour 30 minutes - 2 hours 30 minutes or until the meat is soft and almost falling apart. If you prefer, cook the beef in the oven at 150C/130C fan/gas 2 for 2 hours 30 minutes or until tender.

5. Once the cheeks are cooked add a splash each of balsamic vinegar and Worcestershire sauce. Carve the cheeks into smaller portions if necessary.

6. These are great served with soft parmesan polenta with the juice poured over the top.

Slow Cooker Recipes

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Latest Comment


Thanks for the recipe, but I prefer cooking it in my multicooker Redmond for 1 hour, I am turning on 180*C tho. Delicious beef, chicken meat is super tender. Also I made it a bit more spicy, everyone liked it!!

AnnaR6253 AnnaR6253  Posted 23 Dec 2014 5:17 PM

Try adding a couple of Anchovies to enrich the sauce, hald a bottle of wine is the maximum needed for this, one third is plenty. Ox Cheeks are the new Lamb Shank in terms of affordable delicious meals

SimonW8006 SimonW8006  Posted 18 Sep 2013 10:45 AM

Hi Ben,
We've changed the ingredients to half a bottle of wine but it shouldn't matter too much how much red wine you add to the dish as it will reduce down slowly in the time it is cooking.
I hope this helps

Becs Good Food Becs Good Food  Posted 24 Jun 2013 4:46 PM

If made to the right recipe this is stunning and would get 5* If made to the recipe above you will destroy itthats why it gets 1*. Angela only uses about 1/4 of a bottle of red wine, not a full bottle as stated above. Check out her doing it on her youtube video. I wonder how many people have wasted a lot of time and money due to this bad mistake?

benD36968 benD36968 Posted 23 Jun 2013 1:43 AM

Fab comforting food. When I made it I had run out of garlic and tomato purée and I used cider instead of red wine as I'm not fond of red wine used in cooking. Would do again

KarenT18445 KarenT18445 Posted 25 Mar 2013 6:42 PM

Works beautifully. Rich and unctuous, a delight

markP96427 markP96427 Posted 05 Dec 2012 1:53 PM

Easy recipe but loads of taste for ignored piece of beef. Very tasty.

GillH47709 GillH47709 Posted 01 May 2012 11:46 AM