Ingredients
Scale
- 2 pounds beef cheeks
- 1 large onion, diced
- 2 cloves garlic, minced
- 2 cups beef broth
- 1 cup red wine
- 2 tablespoons tomato paste
- 1 tablespoon paprika
- 2 teaspoons thyme
- 1 bay leaf
- 1 tablespoon olive oil
- Salt and pepper to taste
Instructions
- In a large pot, heat the olive oil over medium heat.
- Add the diced onion and cook until soft.
- Stir in the garlic and cook for an additional minute.
- Add the beef cheeks and sear on all sides.
- Pour in the red wine and beef broth, then add the tomato paste, paprika, thyme, bay leaf, salt, and pepper.
- Bring to a boil, then reduce to a simmer and cover.
- Cook for 3 hours or until the beef is tender.
- Remove the bay leaf and serve hot.
Notes
- Serve with crusty bread or over mashed potatoes.
- Leftovers can be stored in the refrigerator for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 3 hours
- Category: Main Course
- Method: Slow Cook
- Cuisine: Hungarian
- Diet: Gluten Free
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 3g
- Sodium: 850mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 50g
- Cholesterol: 120mg