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Beef Cheeks with Orange and Baby Carrots

Beef Cheeks with Orange and Baby Carrots

Very economical but trim off fat and silver skin.

Ready in: 3 hours

Serves: 6

Complexity: very-easy

kcal: 489

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¼ cup flour
2 kg beef cheeks, fat & silver skin removed
4 tbsp rice bran oil
1 onion, thin sliced
2 carrots, peeled & fine diced
1 stick celery, fine diced
2 cloves garlic, fine chopped
2 bay leaves
zest of 1 orange in thick strips
1 cup red wine
500 ml beef stock
250-300 g baby carrots, washed & trimmed


Season the flour generously with SIDS SALT & PEPPER then dust the beef cheeks with the flour.
Heat half the oil in a large casserole. Brown the beef on both sides (in batches if necessary) until a rich brown colour. Remove and set aside.
Add remaining oil and when hot, sauté onion, carrot and celery. Add garlic, bay and orange zest then cook a few more minutes.
Return beef to the pan, add red wine then bring to the boil. Add stock, bring back to the boil then lower the heat. Cover with a cartouche then (a round of baking paper that sits on the surface of the stew) cover with a tight-fitting lid. Simmer slowly for 2-2½ hours until meat is tender.
About 10 minutes before serving, add trimmed carrots to the casserole and cook until tender.
Inspired by Ginny Grant