Recipes from Heidi's Kitchen: Slow cooked Beef Cheeks in Sagrantino


1/4 cup plain flour

1.2kg beef cheeks 

2 tablespoons olive oil 

4 medium brown onions

8 cloves garlic

3 medium carrots, coarsely chopped 

1 cup Sagrantino 

2 cups beef stock 

2 tablespoons brown sugar 

3 tablespoons tomato paste 

6 bay leaves 

3 sprigs fresh parsley

40g butter 

24 small button mushrooms 

Salt, to season 


  • Place the flour in a large snap-lock bag, season with salt and pepper. Divide the beef cheeks into three or four batches. Place a batch at a time in the bag, seal and shake to coat with the flour. 
  • Heat oil in a large frying pan over medium-high heat. Cook beef in batches, for 3 minutes each side or until browned. Transfer to a large plate. 
  • Add onion, garlic, and carrots to pan. Cook, stirring, for 5 minutes or until golden. Place half the onion mixture in the bowl of the slow cooker. 
  • Top with beef cheeks and remaining onion mixture. 
  • Add wine, stock, sugar, tomato paste and bay leaves to frying pan. Bring to the boil then pour over beef in slow cooker. 
  • Add butter to pan, then mushrooms. Cook, stirring, for 5 minutes or until browned. Add to beef.
  • Cover with lid. Turn slow cooker on low. Cook for 8 hours or until beef is tender. 
  • Garnish with fresh parsley.
  • Serve with sweet potato garlic mash, garden greens and Angullong Fossil Hill Sagrantino.