Ox cheek stew with red wine and carrots
Rich, wobbly ox cheek in a dark red wine gravy. Worth the wait, and almost no effort.
- Time3 hr 30
- LevelEasy
- Costabout £3.21 a head
- Oven150°C (130°C fan)
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Heat the oven to 150°C (130°C fan). Season the ox cheeks with black pepper.
- 2
Heat half the oil in a large casserole over a high heat. Brown the beef in two batches for 5 minutes each, until deep brown. Set aside.
10 min - 3
Add the rest of the oil, the onions, carrots and celery and cook for 6 minutes. Stir in the garlic and tomato purée for 1 minute, then pour in the wine and bubble for 3 minutes.
9 min - 4
Dissolve the stock cubes in the boiling water. Return the beef to the pot with the stock, thyme and bay leaves. Cover and cook in the oven for 3 hours, until a spoon cuts the meat easily.
180 min - 5
Meanwhile, peel and chop the potatoes. Boil for 15 minutes, drain and mash with the dairy free spread.
15 min - 6
Mix the cornflour with 2 tablespoons cold water and stir into the stew on the hob. Simmer for 3 minutes until thickened. Serve with the mash.
3 min
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.