Dinner

Braised Beef Cheeks with Red Wine, Pearl Onions & Crispy Thyme Potatoes

Name: Braised Beef Cheeks with Red Wine, Pearl Onions & Crispy Thyme Potatoes
Prep time: 15 min
Cook time: 180 min
Total time: 195 min
Yield: 2 servings
Ingredients: 2 beef cheeks (6–8 oz each), trimmed; 2 oz lardons or bacon, cut into ¼-inch pieces; 2 cups pearl onions, peeled; 6 oz cremini mushrooms, halved; 3 medium Yukon Gold potatoes, cut into ½-inch batons; 1 medium carrot, cut into 2-inch chunks; 1 celery stalk, cut into 2-inch chunks; 4 cloves garlic, minced; 2 tablespoons tomato paste; 1 bottle (750 ml) dry red wine (Côtes du Rhône); 2 cups beef stock; 3 fresh thyme sprigs; 2 bay leaves; 2 tablespoons unsalted butter; 3 tablespoons extra-virgin olive oil; 2 tablespoons flour; fleur de sel; freshly ground black pepper

A bistro classic refined: beef cheeks braised slowly until yielding in a silky red wine sauce with pearl onions, mushrooms, and bacon lardons. Served with crispy hand-cut potatoes finished in thyme-infused butter. Low and slow done right.

1240calper serving 54gprotein 97gcarbs 42gfat 15min prep 180min cook 2serves

✓ Macros from a nutrition database · per serving · developed by The Delicious Kitchen with AI assistance, not independently kitchen-tested · how we calculate this