Tender Beef Cheek Casserole


Beef cheeks are delicious when cooked in a pressure cooker making them soft and tender.


You will need:

1-2 tablespoons olive oil
500 – 600g beef cheeks
salt and pepper
1 onion, diced
2 garlic cloves, crushed
½ cup dry red wine
1 tablespoon finely diced fresh mixed herbs (I used rosemary sage thyme and oregano) if you use dried herbs 2 teaspoons of mixed dried herbs
2 bay leaves
1 cup liquid beef stock
150g button mushrooms, halved
1 cup diced fresh tomatoes or 1 x 400g can chopped tomatoes with juice



Prepare the beef cheeks by cutting the meat into thin slices while cutting away from the skin and sinews. Heat the pressure cooker over a medium to high heat and add the oil. Brown beef before adding the onion and garlic to sauté. (add extra oil if required).

Add red wine to the pan and cook for 30 seconds before adding the remaining ingredients. Put on the pressure cooker lid and lock it into place. Set to high pressure (2). Bring up to pressure and maintain that pressure for 60 minutes. Remove from heat and allow pressure to reduce naturally.

Open pressure cooker thicken if desired with a teaspoon of corn flour dissolved in ¼ cup cold water. Serve with polenta or creamy mashed potatoes.


Serves 4-6


TIP: When using canned tomato products in stainless steel pressure cooker be sure to use tomatoes in juice. Tomato puree can caramelize on the pan and encourage burning. If you wish for a richer tomato taste add tomato paste after all the ingredients have been added. Place it on top of the ingredients in the pressure cooker without stirring it through. After cooking has finished stir it through.


For more recipes by Lisa Loveday buy her book here