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Photo of Beef cheeks in red wine sauce by WW

Beef cheeks in red wine sauce

Total Time
2 hr 45 min
15 min
2 hr 30 min
Let the beef bubble away in the oven until it’s melt-in-the-mouth tender and the rich flavours of wine, veg and bacon are all soaked up


Olive oil

1 tbs

Beef cheek, raw

1200 g

Shortcut bacon

125 g, cut into chunks

Brown onion

1 medium, finely chopped


2 clove(s), crushed


10 medium, cut into 2cm pieces


1 stick(s), finely chopped

Dried bay leaf

2 whole

Tomato paste

2 tbs

Red wine

250 ml, (1 cup)

Beef stock cube

1 individual, crumbled


  1. Heat the oil in a large heavy-based saucepan over high heat. Season the beef with salt and freshly ground black pepper. Cook the beef, in two batches, for 2 minutes each side or until browned. Transfer to a plate.
  2. Preheat oven to 200°C. Reduce heat to medium-high heat. Cook the bacon, stirring, for 2 minutes or until golden. Add the onion, garlic, celery and bay leaves, and cook, stirring, for 5 minutes or until softened.
  3. Meanwhile, whisk the wine, tomato paste, stock cube and 1. cups (375ml) water in a jug until combined. Return the beef to the pan with any resting juices. Pour over the wine mixture. Season with salt and freshly ground black pepper and bring to the boil. Cook, covered, in the oven for 1 hour and 20 minutes. Add the carrot and cook, covered, for a further 50 minutes or until the beef and vegetables are tender. Discard the bay leaves.


SERVING SUGGESTION: Steamed green beans and mashed potatoes made with 800g potatoes and ¾ cup (180ml) skim milk.