Introduction
Tender, rich, and incredibly comforting, these 3-Ingredient Slow Cooker Beef Cheeks are proof that simple cooking can produce spectacular results. Slow cooking transforms beef cheeks into melt-in-your-mouth meat with a deeply savory flavor. With just three main ingredients, this recipe is perfect for an easy Sunday dinner or a cozy family meal.
Ingredients
- 2½–3 lb (1.1–1.4 kg) beef cheeks, trimmed
- 1 packet (about 1 oz/28 g) dry onion soup mix
- 2 cups (480 ml) beef broth
Instructions
- Prepare the beef: Pat the beef cheeks dry and trim away any large pieces of excess fat or tough membrane.
- Add to slow cooker: Place the beef cheeks in the bottom of a 6-quart slow cooker.
- Season: Sprinkle the dry onion soup mix evenly over the beef.
- Add broth: Pour the beef broth around and over the meat.
- Slow cook: Cover and cook on LOW for 8–10 hours, or until the beef cheeks are extremely tender and easily pull apart with a fork.
- Rest: Turn off the slow cooker and let the beef rest in the cooking juices for about 10 minutes.
- Serve: Shred or slice the beef cheeks and spoon some of the rich juices over the top.
Description
These beef cheeks become wonderfully tender after hours of gentle cooking. The onion soup mix adds savory seasoning while the beef broth creates a rich, flavorful cooking liquid. Serve the beef over mashed potatoes, egg noodles, rice, or alongside roasted vegetables for a hearty comfort-food dinner.
Tips
- Don’t rush it: Beef cheeks contain lots of connective tissue, so low-and-slow cooking is the key to tenderness.
- Trim carefully: Remove tough outer membranes and excessive fat, but don’t worry about removing every bit of fat.
- Check for tenderness: The meat is ready when a fork slides through it easily and it practically falls apart.
- For thicker gravy: After removing the beef, transfer the cooking liquid to a saucepan and simmer until slightly reduced.
- For extra flavor: If you don’t mind adding a step, sear the beef cheeks in a hot skillet before putting them into the slow cooker.
Variations
- Garlic Beef Cheeks: Add 3–4 minced garlic cloves.
- Herb Version: Add a sprig of rosemary and a few sprigs of thyme.
- Mushroom Beef Cheeks: Add sliced mushrooms during the final 2–3 hours of cooking.
- Rich Gravy: Replace ½ cup of the beef broth with red wine.
- Creamy Style: Stir a little heavy cream into the strained cooking juices before serving.
Enjoy!
Serve these slow-cooked beef cheeks piping hot with plenty of their savory juices over creamy mashed potatoes or your favorite side. It’s an easy, hearty meal that tastes like it took all day—because it did!
