Welcome to a culinary adventure that will transport your taste buds straight to the heart of Italy! Imagine sinking your fork into tender, melt-in-your-mouth beef cheeks, simmered to perfection in a rich, aromatic stew. This Italian Beef Cheek Stew is not just a meal; it's a warm embrace on a chilly evening, bursting with flavors that tell a story of tradition and comfort. With just a little prep time and a few hours of slow cooking, you can create a dish that will impress family and friends alike. Ready to elevate your cooking game? Let’s dive into this irresistible recipe!
Prep Time: 20 mins
Cook Time: 3 hrs
Total Time: 3 hrs 20 mins
Cuisine: Italian
Serves: 6 servings
Ingredients
- 2 lbs beef cheeks
- 1 onion, chopped
- 2 carrots, sliced
- 2 celery stalks, chopped
- 4 cloves garlic, minced
- 1 bottle red wine
- 4 cups beef broth
- 2 tablespoons tomato paste
- 2 bay leaves
- Salt and pepper to taste
Instructions
- Begin by preparing all your ingredients. Chop the onion, slice the carrots, chop the celery, and mince the garlic. Set these aside.
- In a large heavy-bottomed pot or Dutch oven, heat a tablespoon of olive oil over medium-high heat. Season the beef cheeks with salt and pepper on all sides.
- Once the oil is hot, add the beef cheeks to the pot in batches if necessary to avoid overcrowding. Sear them for about 4-5 minutes on each side until they develop a rich brown crust. Remove the beef cheeks from the pot and set them aside on a plate.
- In the same pot, add the chopped onion, carrots, and celery. Sauté the vegetables for about 5-7 minutes, or until they start to soften and the onion becomes translucent.
- Add the minced garlic to the pot and sauté for an additional 1-2 minutes, stirring frequently to prevent burning.
- Stir in the tomato paste, allowing it to cook for about 2 minutes to deepen its flavor.
- Pour in the entire bottle of red wine, scraping the bottom of the pot with a wooden spoon to deglaze and lift any browned bits. Bring the mixture to a simmer and let it cook for about 10 minutes, allowing the wine to reduce slightly.
- Return the seared beef cheeks to the pot and add the beef broth, bay leaves, and additional salt and pepper to taste. Stir to combine all ingredients.
- Bring the stew to a gentle boil, then reduce the heat to low. Cover the pot with a lid and let it simmer for about
- 5 to 3 hours, or until the beef cheeks are tender and easily shredded with a fork.
- Once cooked, remove the bay leaves and adjust the seasoning with more salt and pepper if needed. If the stew is too thick, you can add a little more beef broth or water to reach your desired consistency.
- Serve the Italian beef cheek stew hot, garnished with fresh herbs if desired, alongside crusty bread or over creamy polenta for a complete meal.
Tips
- Choose Quality Meat: Opt for well-marbled beef cheeks, as the fat will render down during cooking, adding richness to your stew.
- Sear for Flavor: Don’t skip the searing step! Browning the beef cheeks develops a deep flavor that elevates the overall taste of the stew.
- Deglaze the Pot: After sautéing your vegetables, make sure to scrape up any browned bits from the bottom of the pot when adding the wine. This adds an extra layer of flavor to your stew.
- Low and Slow: Patience is key! Allow the stew to simmer gently for
- 5 to 3 hours; this slow cooking process is what makes the beef cheeks tender and flavorful.
- Adjust Consistency: If your stew turns out too thick, simply add a splash more beef broth or water until you reach your desired consistency.
- Serve with Style: For a complete meal, serve the stew with crusty bread or over creamy polenta, and don’t forget to garnish with fresh herbs for that touch of elegance!
Nutrition Facts
Calories: 380kcal
Carbohydrates: 8g
Protein: 35g
Fat: 22g
Saturated Fat: 8g
Cholesterol: 130mg
