Stew with Beef Cheeks Recipe

Ingredients

• 1 kg beef cheeks
• 2 tbsp vegetable oil
• 1 onion, chopped
• 3 cloves garlic, minced
• 4 cups beef broth
• 1 cup red wine
• 2 carrots, chopped
• 2 celery stalks, chopped
• 1 bay leaf
• 1 tbsp tomato paste
• 2 tbsp cornstarch
• Salt and pepper to taste

Instructions

1. Cut the beef cheeks into bite-sized pieces and season with salt and pepper.
2. Heat the vegetable oil in a large Dutch oven or pot over medium heat. Add the beef cheeks and cook until browned on all sides, about 5-7 minutes. Remove from pot and set aside.
3. Add the onion and garlic to the pot and sauté until soft and fragrant.
4. Return the beef cheeks to the pot and add the beef broth, red wine, carrots, celery, bay leaf, and tomato paste.
5. Bring the stew to a boil and then reduce the heat to low. Cover and simmer for 2-3 hours, or until the beef cheeks are tender.
6. In a small bowl, whisk together the cornstarch and 2 tablespoons of water. Slowly pour the cornstarch mixture into the pot and stir to combine. Simmer uncovered until the stew thickens, about 5-10 minutes.
7. Season the stew with additional salt and pepper to taste.
8. Serve hot with crusty bread or over a bed of mashed potatoes.

Verdict

This stew with beef cheeks is a hearty and comforting meal that is perfect for a chilly evening. The beef cheeks become incredibly tender and flavorful in the stew, and the vegetables add a delicious sweetness to the dish. The red wine and tomato paste add a depth of flavor to the stew that is truly unforgettable.

Serving Suggestions

This stew can be served with crusty bread or over a bed of mashed potatoes. If you want to add a bit of freshness to the dish, you can top it with some chopped parsley or green onions. Enjoy!