Name: Ox Cheek Stew (Standard)
Prep time: 1 h 36 min
Cook time: 2 h 24 min
Total time: 4 h
Yield: 6
Cuisine: European
Ingredients: 2 lbs Ox Cheeks-cut into 2 inch pieces; 1 tbsp Olive Oil; 1 Onion-chopped; 2 Carrots-chopped; 2 Celery-chopped; 2 cloves Garlic-minced; 1 bottle Dry Red Wine; 4 cups Beef Broth; 2 tbsp Tomato Paste; 1 tsp Dried Thyme; 1 tsp Dried Rosemary; 1 Bay Leaf; 2 tbsp All-Purpose Flour

Recipe tier

A hearty and comforting stew featuring tender ox cheeks braised in a rich red wine and vegetable sauce.

Total 4h

Serves 6

Steps 10

Ingredients 15

Soundtrack the cook

Slow simmer · 181 minutes

Music paced for prep, cooking, plating, and the reset after dinner.

Prep 96m Cook 144m Plate 5m Reset 10m

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Beef
2 lbs 900 g Ox Cheeks-cut into 2 inch pieces
Vegetables
1 tbsp 15 mL Olive Oil
1 200 g Onion-chopped
2 200 g Carrots-chopped
2 200 g Celery-chopped
2 cloves 6 g Garlic-minced
Liquid
1 bottle 750 mL Dry Red Wine
4 cups 950 mL Beef Broth
2 tbsp 30 mL Tomato Paste
Seasoning
1 tsp 5 mL Dried Thyme
1 tsp 5 mL Dried Rosemary
1 5 g Bay Leaf
Salt To taste
Black Pepper To taste
Thickener
2 tbsp 15 g All-Purpose Flour

Equipment

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Instructions

🎙️ Cook with voice coach

Season the Beef with salt and pepper.
Heat Olive Oil in a large Dutch oven over medium-high heat. Brown the Beef in batches, then set aside.
Add Onion, Carrots, and Celery to the Dutch oven and cook until softened, about 8-10 minutes.
Add Garlic and cook for 1 minute more.
Stir in Tomato Paste and cook for 2 minutes.
Deglaze the pot with Red Wine, scraping up any browned bits from the bottom.
Return the Beef to the Dutch oven. Add Beef Broth, Thyme, Rosemary, and Bay Leaf.
Bring to a boil, then reduce heat to low, cover, and simmer for 3-4 hours, or until the Beef is very tender.
In a small bowl, whisk together Flour with a little cold water to form a slurry. Stir the slurry into the stew and cook until thickened, about 5 minutes.
Remove Bay Leaf before serving. Serve hot.