Ingredients:
- 1.5 kg beef cheeks
- 300 g mushrooms (such as button or cremini), sliced
- 2 onions, chopped
- 3 cloves garlic, minced
- 2 carrots, diced
- 2 celery stalks, diced
- 500 ml red wine
- 250 ml beef broth
- 2 tablespoons tomato paste
- 2 tablespoons olive oil
- 1 bay leaf
- 1 teaspoon thyme
- Salt and pepper to taste
- Fresh parsley for garnish
Directions:
- Heat olive oil in a large Dutch oven over medium heat. Brown the beef cheeks on all sides, then remove and set aside.
- In the same pot, add onions, garlic, carrots, and celery. Cook until softened, about 5 minutes.
- Add the tomato paste and cook for another minute. Pour in the red wine, scraping the bottom of the pot to deglaze.
- Return the beef cheeks to the pot, add mushrooms, beef broth, bay leaf, thyme, salt, and pepper. Bring to a simmer.
- Cover and reduce the heat to low, letting the dish cook for 3 hours, or until the beef is tender and easily shredded.
- Remove the bay leaf, garnish with fresh parsley, and serve hot with mashed potatoes or crusty bread.
Prep Time: 20 minutes | Cooking Time: 3 hours | Total Time: 3 hours 20 minutes
Kcal: 450 kcal | Servings: 4 servings
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