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I've been perfecting my beef cheeks stew for years, and I'm thrilled to share this mouthwatering recipe with you. Trust me, once you've tasted these tender, melt-in-your-mouth beef cheeks swimming in rich, savory gravy, you'll never look back. This hearty dish transforms humble ingredients into something truly spectacular. Grab your Dutch oven and let's dive into creating comfort food at its finest – perfect for chilly evenings or impressing dinner guests.
Ingredients for Delicious Beef Cheeks Stew
- Beef cheeks: Tender and flavorful cut that becomes melt-in-your-mouth after slow cooking, adding richness and depth to the stew.
- Olive oil: Used for searing the beef cheeks and sautéing the aromatics, enhancing flavors and adding a rich mouthfeel.
- Onion: Adds sweetness and depth to the stew, creating a flavorful base for the dish with its aromatic qualities.
- Garlic: Infuses the stew with a pungent and savory flavor, complementing the richness of the beef cheeks beautifully.
- Beef broth: Provides a savory base for the stew, enhancing the meaty flavors and adding depth to the overall dish.
- Red wine: Adds richness and complexity to the stew, tenderizing the beef cheeks and creating a luxurious depth of flavor.
- Carrots: Bring a touch of sweetness and a pop of color to the stew, adding a subtle earthy flavor.
- Celery: Adds a fresh and herbaceous note to the stew, providing a subtle crunch and enhancing the overall flavor profile.
- Tomato paste: Thickens the stew and adds a rich umami flavor, balancing the richness of the beef cheeks.
- Thyme: Infuses the stew with a warm and earthy aroma, adding a subtle herbal note to the dish.
- Bay leaf: Imparts a subtle floral and herbal flavor to the stew, enhancing the overall complexity of the dish.
Read more: Texas Beef Stew
Essential Tools for Making This Stew Recipe
- Dutch oven: Essential for slow cooking the beef cheeks to tender perfection.
- Chef's knife: Needed for prepping the ingredients and cutting the beef cheeks into manageable pieces.
- Cutting board: Provides a stable surface for chopping vegetables and preparing the beef cheeks.
Beef Cheeks Stew Recipe
A hearty and flavorful beef cheeks stew that's perfect for a cozy dinner.
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Equipment
- Dutch Oven
Ingredients:
Main Ingredients
- 2 lbs Beef Cheeks
- 2 tbsp Olive Oil
- 1 Large Onion, diced
- 3 cloves Garlic, minced
- 2 cups Beef Broth
- 1 cup Red Wine
- 2 Carrots, sliced
- 2 Celery Stalks, sliced
- 2 tbsp Tomato Paste
- 2 sprigs Thyme
- 1 leaf Bay Leaf
- to taste Salt and Pepper
Read more: Beef Heart Stew
Instructions:
- 1. Heat olive oil in a Dutch oven over medium-high heat.
- 2. Season beef cheeks with salt and pepper, then sear in the Dutch oven until browned on all sides. Remove and set aside.
- 3. In the same pot, add onions and garlic, cooking until softened.
- 4. Stir in tomato paste, then add red wine, scraping up any browned bits from the bottom.
- 5. Return beef cheeks to the pot, add beef broth, carrots, celery, thyme, and bay leaf.
- 6. Bring to a simmer, then cover and cook on low heat for 3 hours, or until beef is tender.
- 7. Adjust seasoning with salt and pepper to taste before serving.
Notes:
Serve with mashed potatoes or crusty bread.
Nutrition value:
Calories: 450kcalCarbohydrates: 10gProtein: 35gFat: 25gSaturated Fat: 10gCholesterol: 100mgSodium: 800mgPotassium: 900mgFiber: 2gSugar: 4gVitamin A: 500IUVitamin C: 10mgCalcium: 50mgIron: 4mg
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Tried this recipe?Let us know how it was!
Read more: Cuban Beef Stew
Can You Make Beef Cheeks Stew Ahead of Time?
Make Ahead Instructions
- Prepare the beef cheeks stew as directed in the recipe.
- Let the stew cool completely before transferring it to an airtight container.
- Refrigerate the stew for up to 3 days.
Freezing Instructions
- Allow the stew to cool completely.
- Place the stew in a freezer-safe container or resealable bag.
- Label the container with the date and store in the freezer for up to 3 months.
Beef cheeks are a tough cut of meat that becomes incredibly tender and flavorful when slow-cooked in a stew like this one.
Common Questions About Cooking Beef Cheeks Stew
FAQ:
How long does it take to cook beef cheeks stew?
The beef cheeks stew typically takes around 3 hours to cook until the beef is tender.
Can I use a different type of meat instead of beef cheeks?
While beef cheeks work best for this recipe due to their tenderness when slow-cooked, you can substitute with other tough cuts of beef like chuck roast.
Is it necessary to use red wine in the stew?
The red wine adds depth of flavor to the stew, but if you prefer not to use alcohol, you can substitute with additional beef broth.
Can I make this stew ahead of time?
Yes, this stew actually tastes even better the next day as the flavors have more time to meld together. Just reheat gently on the stove.
How should I store any leftovers?
Store any leftover beef cheeks stew in an airtight container in the refrigerator for up to 3-4 days or freeze for longer storage.
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