• 2 lbs of grass-fed beef cheek meat
  • 3 tablespoons of olive oil
  • 1 cup of yellow onion - medium dice
  • 1 carrot - medium dice
  • 1 celery stalk - medium diced ~ 1 cup
  •  4 bay leaves
  • 1 cup of grass-fed beef bone broth
  • 2 cups of red wine
  • salt and pepper - to taste


  1. Prepare the beef cheeks: cut off any large, fatty membrane. Pat dry, then salt and pepper to season.
  2. Heat olive oil in a large pan or pot. Sear the beef cheeks on each side until golden browned. Remove beef cheeks onto a plate and hold for later.
  3. Add more olive oil as needed then add garlic, onion, carrots and celery. Cook for around 3 minutes or until onions are translucent.
  4. Pour mixture into a slow cooker and place beef cheeks on top.
  5. Pour the wine in a pan to deglaze the pan. Turn heat up and bring to a simmer. Scrape the brown bits off the bottom of the pan. 
  6. Add the wine to the slow cooker as well as the bone broth and bay leaves. Then cook on low for 6 to 8 hours. until the beef cheeks are fork tender. Taste broth and add desired amount of salt and pepper.
  7. Serve with mashed potatoes or shred up the cheek meat and make tacos!