These slow cooked Beef Cheeks are braised in a beautiful red wine sauce until they are so meltingly tender, you can eat it with a spoon! The braising liquid in this Beef Cheeks recipe is infused with incredible flavour and when pureed, transforms into a thick, luscious gravy-like sauce.
Perfectly accompanied with creamy mashed potatoes, this is a very easy dish that is suited to an elegant dinner party or a hearty midweek meal. Make this in your slow cooker, pressure cooker or on the stove!
Slow Cooked Beef Cheeks
This is a magnificent dish that takes a budget cut of beef and transforms it with little effort into a dish that you’ll find on the menu of fine dining restaurants.
Except it’s 80% cheaper. 🙂 I had lunch at an upscale bistro on the weekend where Beef Cheeks were on the menu for $35 a serving!
Little known fact: Beef cheeks are the KING of all slow cooking cuts of beef!
What are beef cheeks?
Beef Cheeks are the cheek muscle of cows and they are a very tough cut of meat that needs to be cooked long and slow to make it tender. It absorbs the flavours of braising liquid well and when you cut into it, it is stringy, almost like pulled pork.
But unlike beef chuck (used for Beef Stew and Pot Roast), Brisket and even Beef Short Ribs which have patches of really juicy sections and also some that can (sometimes) be a bit dry, not a single part of the beef cheek is dry. Every mouthful is juicy and luscious and even just typing up this post is making my mouth water!
And THAT is what makes them so special!!
What you need for this Beef Cheeks recipe
We’re making a fine dining quality dish here, but it just calls for a trip to your local grocery store! Here’s what you need:
Beef Cheeks
5 years ago, they were cheaper and weren’t always available in the large supermarkets here in Australia. But nowadays, thanks to shows like Masterchef and My Kitchen Rules, the price has been driven up but on the plus side, they are now regulars at mainstream stores like Coles and Woolies!
If you can’t find Beef Cheeks, other slow cooking beef cuts will work fine – Beef Short Ribs would be an ideal substitute. Cut them into 250g/8oz chunks so the same cooking times and liquid quantities in this recipe will apply.
This is a magnificent dish that takes a budget cut of beef and transforms it with little effort into a fine dining restaurant dish!
Red Wine for cooking
My Slow Cooked Beef Cheeks recipe is made with a classic Italian red wine braising liquid. The deep, warm, complex flavours of red wine are perfect for using as the stock base for slow cooked beef dishes.
Go to your local liquor outlet and look for end of bin specials and pick up a bottle of a full bodied red wine like Merlot or Cabernet Sauvignon.
A pet peeve of mine are recipes that tell you that you must use good quality drinking wine for slow cooking recipes. I do not believe that at all for slow cooked dishes – and the New York Times agrees.
For quick sauces, yes, absolutely. But not for a braising liquid. I bet not even the greatest food critic in the world would be able to tell if it was a discounted $5 end of bin special or a $40 reserve Cab Sav. (Seriously. Who would make a slow cooked beef recipe using a $40 bottle of wine??).
You won’t use the whole bottle. If the wine is not to your standard for drinking, measure out cups and pour them into ziplock bags and freeze them. Handy to have when you need wine for other recipes!
How to make this Beef Cheeks Recipe
Though it does take time to slow cook, it’s an incredibly straightforward recipe:
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Brown beef cheeks aggressively – this is key for flavour!
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Saute garlic, onion, carrots and celery – our soffrito, the flavour base for the sauce;
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Add braising liquid ingredients;
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Slow cook the beef cheeks until they are fall apart tender – stove 2.5 hrs, oven 3.5 hrs, slow cooker 8 hrs, pressure cooker / Instant Pot 1 hr;
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Puree sauce to thicken into a gravy-like consistency;
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Serve beef cheeks with sauce over creamy mashed potato (go all out with Paris Mash!) or for a low carb option, Mashed Cauliflower.
Don’t let the length of the recipe directions fool you, this really is a simple recipe. It’s just long because I’ve provided directions for 3 different cooking methods.
This Slow Cooked Beef Cheeks is a recipe that is elegant enough for a dinner party and if made using a slow cooker, easy enough for mid week.
The other great thing about these Slow Cooked Beef Cheeks is that the leftovers freeze 100% perfectly, OR can be transformed into two other incredible dishes that I’ve shared:
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Beef Cheek Ragu Pasta – the rich braising liquid was made for tossing through pasta!
Cook once, eat thrice!! – Nagi x
Try these on the side
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Paris Mash (ultimate creamy mashed potato!) or Creamy Mashed Cauliflower
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Crisp salad with tangy Balsamic Dressing or French Vinaigrette
Watch how to make it
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Slow Cooked Beef Cheeks
Ingredients
- 3 tbsp olive oil , separated
- 1.5 kg/3lb beef cheeks , (4 large or 6 small beef cheeks)
- 1 onion (white, brown or yellow), roughly diced (about 1 cup)
- 1 celery stalk , roughly diced (about 1 cup)
- 1 carrot , roughly diced (about 3/4 cup)
- 4 garlic cloves , minced
- 6 stems of fresh thyme or 1 1/2 tsp dried thyme leaves
- 4 dried bay leaves (or 3 fresh bay leaves)
- 1 cup (250 ml) beef stock (broth)
- 2 cups (500 ml) red wine (full bodied eg. cabernet sauvignon or merlot)
- 2 - 3 tsp salt , separated
- Black pepper
Instructions
- Prepare the beef cheeks: cut off any large, fatty membrane. Pat dry then use 1 tsp of salt and black pepper to season the beef all over.
- Heat 2 tbsp olive oil in a large heavy based pot over high heat. Sear half the beef cheeks on each side until nicely browned. Remove beef cheeks onto a plate, repeat with remaining cheeks.
- Turn down the heat to medium high and heat the remaining 1 tbsp of olive oil. Add garlic and onion. Sauté for 3 minutes until onion is becoming translucent.
- Add the celery and carrot,s sauté for a further 3 minutes.
- Follow directions for your chosen cooking method below.
Slow Cooker Directions
- Pour the onion mixture into the slow cooker and place the beef cheeks on top.
- Pour the wine into the pot and return to heat. Turn the heat up to high, bring to simmer and let it simmer for 1 minute (to cook out the wine a bit). Scrape the brown bits off the bottom of the pan so it mixes in with the wine.
- Pour the wine into the slow cooker, then all the remaining ingredients, starting with a pinch of salt and pepper (add more to taste later).
- Cook in the slow cooker on Low for 8 hours or High for 6 hours for 250g/8oz size beef cheeks or Low for 10 - 12 hours or High for 8 hours for 350g/12oz beef cheeks.
- Open the slow cooker and remove the beef cheeks. Discard the thyme stems and bay leaves.
- Use a handheld stick blender to puree the braising liquid into a smooth Sauce - it will change from a dark brown to a lighter brown colour.
- Transfer liquid into saucepan, simmer on stove on medium high until the Sauce turns a darker brown colour and reduces by about 1/4 to 1/3, to a gravy consistency - about 10 minutes.
- Do a taste test and adjust the seasoning (salt and pepper) to your taste.
- Remove from heat, return beef cheeks to the Sauce, cover and keep warm until ready to serve.
Pressure Cooker Directions
- Follow the Slow Cooker directions but cook on high in your pressure cooker for 1 hour on high for small cheeks (around 250g/8oz each).
Stovetop and Oven Directions
- Pour the wine into the pot / casserole dish (with the onion mixture) and stir to scrape the brown bits off the bottom of the pot. Bring wine to simmer for 1 minute.
- Add remaining ingredients, starting with a pinch of salt and pepper (add more to taste later), the place lid on.
- Stove: Simmer on medium low for 2 to 2 1/2 hours until the cheeks are very tender, turn at least once during cooking.
- Oven: 160C/320F for 3 to 3 1/2 hours .
- Remove the beef cheeks from sauce. Discard the thyme stems and bay leaves.
- Use a handheld stick blender to puree the braising liquid into a smooth Sauce - it will change from a dark brown to a lighter brown colour.
- Bring the Sauce to simmer over medium heat and simmer until it turns a darker brown colour and reduces by about 1/4 to 1/3, to a gravy consistency - about 3 to 5 minutes.
- Do a taste test and adjust the seasoning (salt and pepper) to your taste.
- Remove from heat, return beef cheeks to the Sauce, cover and keep warm until ready to serve.
To Serve
- Serve beef cheeks on Paris Mash (ultimate creamy mashed potato!) or Creamy Mashed Cauliflower, drizzled with a generous amount of Sauce. Garnish with finely chopped parsley if desired.
Recipe Notes:
Nutrition Information:
Originally published August 2014. Updated August 2019 with new photos, new process photos, new video, new writing. No change to recipe. I wouldn’t dare touch it, readers love it as it is!
Life of Dozer
His bib was soaked by the time the beef cheeks were in the pot…..
Vanessa says
THANK YOU! I made this incredible meal for my husband and daughter (7 years old) for dinner tonight and their only complaint was that there was not enough, I did make 6 cheeks by the way. Honestly, this recipe is simply beautiful. Classic ingredients that’s readily available. The three of us share an absolute love of fine foods and cooking, it’s our passion. So thank you, thank you for sharing your talent.
Nagi | RecipeTin says
Oh Vanessa! THANK YOU so much for coming back to let me know how much you loved it!! You know, when I first shared this, I didn’t think anyone would read it because I thought not many people would cook using beef cheeks. I’m so happy hearing from all these people that love beef cheeks!! It is one of my favourite slow cooking cuts of beef. SO cheap!!
Thank you again!! Hope you’re having a wonderful weekend! (PS And especially happy your 7yo daughter loved it!! It passed the kid test!) N x
Stephen says
What a great dish this turned out to be, though I added orange peel and a little sugar to the cooking liquid because I used more wine. I also added some orange zest to the top of the beef after plate up which complemented the dish perfectly.
Nagi | RecipeTin says
Hi Stephen! I’m SO glad you enjoyed this! Orange peel is a fabulous addition for a little subtle flavour twist on it. 🙂 Thank you for taking the time to come back and let me know you liked it! 🙂
brenda says
Have made this three times in the last month. I freeze meals for later use. I opt for califlower puree instead of potato. Easy recipe to follow.
Nagi | RecipeTin says
Brenda! I’m SO HAPPY to hear how much you love this! It freezes fantastic 🙂 And cauliflower puree is brilliant with this. Wow. SO creamy! Thank you for coming back to let me know how much you enjoyed it – made my day! N x
Nagi | RecipeTin says
Brenda! I’m SO HAPPY to hear how much you love this! It freezes fantastic 🙂 And cauliflower puree is brilliant with this. Wow. SO creamy! Thank you for coming back to let me know how much you enjoyed it – made my day! N x
Emma N says
Hi Nagi
I had a friend come over for dinner tonight who’s only request was for beef slow cooked. I found your Beef Cheek recipe and thought it would more than fit the bill and I was right!
Simple and just so delicious
I love your site, so many recipes I can’t wait to try!!!
Thank you
Emma
Nagi | RecipeTin says
Hi Emma! I’m SO GLAD you enjoyed this!! AND your friend! Thank you for your kind words about my site, I hope you do find more recipes to try! Hope you’re having a lovely weekend – N x
david john portlock says
Dear Nagi I have recently lost my wife after 45 years of her fantastic cooking. I had beef cheeks in a restaurant where I live and were good I went on line and found yours not good but fantastic I have saved all your e-mail’s and use them a lot. Thank you for making me a great cook
David
Nagi | RecipeTin says
Oh David. I’m so sorry for your loss, it’s made me teary reading that. I can’t imagine what you are going through. My thoughts are with you and I can just imagine how proud your wife is, watching over you and seeing you taking on cooking. 🙂 Thank you for your wonderful message and I’m so glad you are enjoying my recipes. I hope you have a wonderful weekend. N x
Julia says
Love this!!
we have tried beef cheeks a number of times and this recipe is definitely the best.
Nagi | RecipeTin says
Hi Julia! Thank you so much for coming back to let me know you enjoyed it! I’m thrilled that you loved it 🙂 This is such a classic! Have a great day – Nagi x
Kylie says
Hi, thanks for the recipe, it is in the slow cooker as we speak! Smells great, can’t wait to try it!
Nagi | RecipeTin says
Oooh! Looking forward to hear what you think! I love love LOVE this recipe!! 🙂
helen says
I had to throw a dinner party for 10 people and I needed a good dish that I can make a day before. Found this recipe after googling it and oh my. It’s a keeper. My guests complimented it by telling it’s a restaurant dish, because it seriously melt in their mouths! I give it a 10/10. So tender and delicious.
Nagi | RecipeTin says
Hi Helen! I’m so glad you enjoyed it!! It’s delicious, isn’t it? So easy to make too! Thank you very much for coming back to share your thoughts! Nx
Frehja says
Hi can I cook day before and reheat?
Frehja says
Sounds divine and can’t wait to cook. Can I cook day before and reheat?
Nagi | RecipeTin says
Hi Frehja! Absolutely 🙂 In fact, it is EVEN BETTER the next day! Hope you love it! N x
Bruce says
Hey and thanks for a great recipe Nagi!
I made this just as directed in the slow cooker on high for 6 hours (I really do have to laugh sometimes when I see original attempts lauding a recipe but begin “I loved it, but here is what I did different…”) . I had just about 2 3/4 lbs of beef cheeks that I bought on sale and then came upon your site looking to maximize my purchase..lol. It could not have come out better. So delicious and tender. To use and old cliche “to die for”..Well maybe not that but I do have one caveat…..I am susceptible to gout attacks and the day after eating, I was in pain but snuck pieces of left overs it was that good. Gout is usually brought on by foods high in purines such as organ meats so I did not think twice about this recipe at all. I looked on the net to see the purine level of beef cheeks but could not find any info..Oh well. My gout attack is subsiding and I still have some left to go in the refrigerator..ha ha
Nagi | RecipeTin says
sorry about your gout attack! Ouch, sounds painful. 🙁 Let’s stay away from the catch phrase “to die for” in this particular case, hmm…?? 😉 Really am glad you enjoyed it! Use leftovers for ragu pasta (there’s a recipe on my site for it using leftover beef cheeks!). Each serving has only a bit of beef in it so hopefully you can avoid another attack…. 🙂
chris says
Hello, been looking forward to making your recipe all week as looking to use slow cooker ox cheek for our diy self-catered wedding (to let the cooker do the work while we celebrate).
Sadly, our butcher in Berlin could only supply one 350g piece to test it out with so my question is whether I should reduce your cooking time in the slow cooker or if this doesn’t really matter, like it would an oven?
Would using the same quantity of ingtediants/wine for the sauce also be okay (more sauce the better!) Or will this overpower just one 350g piece of cheek?
Thanks again for the recipe!
Nagi | RecipeTin says
Hi Chris! WOW, what an honour, that you are considering using my recipe for your WEDDING! Congratulations to the happy couple! 🙂 For one 350g piece, I would halve the sauce ingredients and cook it on High for 6 hours. I am sure that will make it fantastically tender and fall apart.
Congratulations again! When is the big day?
Chris says
Hi Nagi!
Thanks for the swift reply! As I presumed you were based in the US and might not get my message in time, I went ahead and made the full amount of sauce and it’#s currently sitting in the slow cooker on low for 2 hours now.
Would you suggest I remove half the sauce and pop on high or leave as it is?
The big day is June 13th, 24 guests, so thinking of getting a few slow cookers together if it works. Looking to serve with (baked) sweet potato mash and maybe crispy green beans (appreciate a green veggies suggestion if you have one though that doesn’t require too much effort to disrupt our wedding celebrations time!)
Thanks sooooo much for the reply, much appreciated
Chris
Nagi | RecipeTin says
Hi Chris! If it’s already cooked then leave it as is 🙂 The reason I suggested reducing the sauce quantity is because the juices from the beef flavours the sauce, so with less beef I suggest less sauce. 🙂
Oooh, what a fabulous idea! Plus, with slow cookers you can keep them on warm! I do hope you like it, I would be so chuffed to think of this being your wedding meal!! Mash is also great to keep warm in a slow cooker, I do that often. As for green veggies – how about green beans tossed in a garlic and herb butter? What I do is make the beans the day before – I blanch them VERY briefly in boiling water so they are borderline still raw. Then allow them to cool and store in the fridge. Then the next day I melt butter mixed with garlic and chopped herbs (any). Then I warm up the beans and toss in the butter. Again, you could make a big batch of them and keep them warm in a slow cooker. Or it only takes a couple of minutes to reheat a big bowl in the microwave.
Congratulations again!! 🙂
Richard says
Nagi, Have you see this beef cheek recipe below?
Slow Cooker Beef Cheeks in Red Wine
1.2kg Beef Cheeks
1/4 Cup Seasoned Flour
3 tablespoon Oil
2 Onions Diced
6 Cloves Garlic
1 Cup Shiraz
2 Carrots Diced
2 Cups Beef Stock
2 tablespoon Brown Sugar
2 tablespoon Tomato Paste
3 Sprigs Thyme leaves stripped and chopped
2 Bay Leaves
40 gm Butter
6 Shiitake Mushrooms (Reconstituted As In Dried Shiitakes)
12 Button Mushrooms
6 Swiss Brown Mushrooms halved
Cooking Method
1 Toss cheeks in flour. Heat oil in frypan over medium heat and brown the meat. Remove to a plate.
2 Add more oil, if necessary, and add carrots, onion and garlic. Cook until golden.
3 Place half the onion mix in the base of the slow cooker, place beef cheeks on top, then cover with remaining onion mixture.
4 Deglaze frypan with the red wine, then add stock, sugar, tomato paste, reconstituted mushrooms, bay leaves and thyme leaves.
5 Bring to the boil then pour into slow cooker
6 Add butter to pan, fry other mushrooms, cook for 3 minutes then add to beef, stirring in.
7 Set cooker to high and cook for 4 hours, or on low 8 hours.
8 If sauce needs thickening, remove lid for last hour of cooking time.
Nagi | RecipeTin says
No, I haven’t, but I know from reading it it will be delicious! Extra thick sauce and extra flavour from the mushrooms 🙂
Tammy says
Hi there, i very much look forwarding to trying this recipe. I have a pressure cooker but would like to try the oven method – i’m guessing you’d also cover it in the oven with foil? I don’t think i have a dish with a lid big enough. Cheers.
Nagi | RecipeTin says
Hi Tammy! You can absolutely make this by covering the dish with foil. I’d use a double layer to make sure it’s extra tightly sealed in. Hope you do try it – love to know what you think if you do! 🙂
Mary says
Hi Nagi! I have a presure cooker, which time would you recomendme to use? do you think is a good idea to use it for this dish and for the ragu?? thanks!!! love your recipes. Mary from Brasil
Nagi | RecipeTin says
Hi Mary! I have made this in my pressure cooker several times. 50 minutes on high was enough, but it will depend on the size of the beef cheeks you use. So much faster!! You may need reduce the sauce down afterwards as slow cooker and pressure cooker retains all the juices in the pot. Hope you love it! Thank you for reading and I’m so glad you enjoy my recipes! N x
Michael stead says
Hi I’m planning to cook the cheeks today but I only have 1kg of meet… I wondered how long you would reduce cooking time by for the oven cooked method?
Nagi | RecipeTin says
Hi Michael! I think 2 1/2 hours will probably be enough, assuming your cheeks are about 250g each (i.e. you have 4 in 1 kg).
Michael stead says
Went for 3 hours in the end…. Just because I needed a bit more time 🙂 any way went down a storm, I used Ox cheek so need to split two cheeks into 4 but it was super!!!
Nagi | RecipeTin says
Great! SO GLAD you enjoyed it!
Damian says
I`ve been getting into the whole gastronomy thing the last few years using water baths, isi whippers, specifications, foams etc etc and I have never once commented on a recipe online until today. This may not have the whole technical fancy wow factors but oh, my, god !!
Made this last week and it was to die for. The whole dish was brilliant – ever our really picky daughter loved it (didn’t tell her the cut of meat though). The only change I made was the cooking method. I used a pressure cooker for 2hrs.
We are having friends over for dinner this weekend and I will be serving the same thing up in smaller portions as an entrée with a parsnip puree and some micro greans instead just to make it all that little bit richer and decadent 🙂
This is an absolute keeper. I would give this 10 stars if I could !! p.s. I used some leftover 2013 El TORO MACHO Tempranillo. No idea where it came from and the fact it was half full on top of the fridge means it wasn’t any good to start with but it made a hell of a sauce.
Nagi | RecipeTin says
Hi Damian, thank you so much for your feedback! I’m so glad you enjoyed it. Pressure cooker works fab for this, I found around 70 minutes was enough 🙂 And yes, not telling your picky daughter what the cut of meat was is very clever!! He he!!
Very impressed with all the gastronomy techniques you have been using!! I haven’t gotten there yet 😉
Jan Parker says
Amazing recipe! Really enjoyed this meal! A firm favourite now with my family! We loved this and will definitely be using this at our next dinner party here in rainy England!!
Amazing flavours and is excellent with the creamy mashed potato!
Nagi | RecipeTin says
Hi Jan, I am SO THRILLED to hear that you enjoyed it!! It’s perfect for Rainy England 🙂 Thank you for coming back to share your feedback!!
teo ai li says
Hi, I made a mistake in my cooking with this recipe so I would appreciate if you can help me. I misread your instruction and marinated 1tsp of salt on each side of the beef cheeks i.e 4pcs of beef cheeks, total 8tsp of salt used. I was really silly! Then I added 3tsp of salt to the gravy. Needless to say it was overly salty both meat and gravy. I threw away the gravy and washed the pan fried beef cheeks and kept them in the fridge untouched since then. So what can I do to remove the excess salt from the beef and how do I know if I have gotten most of them out and how do I proceed to cook this dish from here? I really need help, please. Thanks!
Nagi | RecipeTin says
Oh no! But believe me, I have done the same before, so I feel your pain! Salvaging this will be difficult because you have already cooked the meat and the gravy flavour comes from the meat. The best thing I can recommend that you do (given you have tossed the gravy and rinsed the meat) is to make the recipe again but do NOT use any salt at all and you can skip the beef searing step. Simmer it all for 15 minutes on low with the beef in it and with the lid off to help bring the salt out of the beef and into the liquid, then remove the beef, shred it, then return the shredded beef to the pot and simmer for 20 minutes. The shredded meat will be too soft but that amount of cooking time should be enough to extract some of the salt out and into the sauce. Taste the sauce and add more salt if necessary. The flavour will not be as intense because the original recipe’s gravy flavour is largely from the meat but you’ll still have plenty of flavour once you shred the beef! I hope that works out for you! 🙂
Giedre says
hi,
we cooked beef cheeks today. we did it in electric oven.
the meat melted in the mounth, but we cooked just for 3 hours in the oven, and it was quite enough.
we are thinking to make it for the whole family for Eastern lunch, but we are not sure where to get 8-10 cheeks. that might be a problem 🙂
thanks for the recipe.
Nagi | RecipeTin says
Hi Giedre, thank you so much for your wonderful feedback! I am so glad you enjoyed it! If you can’t get beef cheeks, this is wonderful made with other slow cooking cuts of beef – like brisket. I buy big pieces of them and cut them up myself into beef cheek sizes. This is also delicious made with lamb shanks! 🙂
teo ai li says
So kind of you to come to my help! Thanks!
Keith Fullerton says
An old standard for slow cooked beef. Mirepoix with garlic and wine. Couldn’t be better. Works for all slow cooked cuts, cheeks, short ribs, brisket, etc. Can be done in the slow cooker or an iron pan in the oven. I use beef consome for the stock. A recipe that should be in anyone;s box in the forefront. Go to this often or crowd or family pleasing meals.
Nagi | RecipeTin says
I agree Keith! This works for any slow cooking cut of beef. I would love to use beef consume but it’s really expensive here in Sydney! Even making homemade beef stock is rather expensive – beef soup bones cost almost as much as the slow cooker beef itself, it’s insane!!
lyubomira says
I’ve had a slow cooker for a while, but honestly don’t use it at all. I’m glad I found this recipe and it looks not too difficult and absolutely delicious, I’ll try it. Love the combination of beef and potatoes
Nagi | RecipeTin says
Yes, beef and potatoes is a classic combination – especially CREAMY mashed potatoes and slow cooking fall apart beef!
Kathy Haslam says
My mouth is watering just looking at the picture. Another winner for sure for my Recipe Tine app. Have to see if I can reproduce it in a pressure cooker for the boat. Will let you know.
Nagi | RecipeTin says
Thanks Kathy!