Name: Kavey's Beef Cheeks Bourguignon
Yield: 6, 6 people
Ingredients: vegetable oil (for cooking); 2-3 bay leaves; 1-1.2 kg beef cheeks (also known as ox cheeks) (, trimmed and cut into 2-3 inch pieces); 2-3 tbsp seasoned flour; 200 g bacon (in cubes or short strips); 200-300 g button mushrooms (, cut in half if large); 300-400 g shallots; 2 medium-large onions; 1 bottle full-bodied red wine; 250 g dark ale; 1 sprig fresh thyme ((or 1 tsp dried))

Kavey's Beef Cheeks Bourguignon

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By: kaveyeats (via Kaveyeats)

Original Publish: Feb 19, 2012

Last Updated: Mar 1, 2026

Yields: 6, 6 people

Instructions

Dredge each piece of beef in seasoned flour.
In a large lidded casserole dish – big enough for all the meat, onions, mushrooms, wine and liquid – heat a little cooking oil and fry the floured beef pieces until the surfaces are crusty and brown with caramelisation. Do this in batches so the meat doesn’t steam. Set aside the browned beef.
Add more cooking oil if necessary to brown the mushrooms in the same pan, then set aside.
Now do the same for the shallots, and set them aside with the mushrooms.
Again, add more oil to the empty pan, if necessary, and fry the bacon and onions until the onions soften and the bacon takes on a little colour.
To the bacon and onions, add back the beef pieces plus the bay leaves, thyme, red wine and dark ale.