Slow Cooker Beef Cheeks with Celeriac, Red Grapes and Balsamic Thyme

Name: Slow Cooker Beef Cheeks with Celeriac, Red Grapes and Balsamic Thyme
Prep time: 25 min
Cook time: 420 min
Total time: 445 min
Yield: 4
Cuisine: Fusión mediterránea
Ingredients: 2 lb beef cheeks; 12 oz celeriac; 1 1/4 cups yellow onion; 1 1/4 cups seedless red grapes; 4 cloves garlic; 2 tbsp tomato paste; 3 tbsp balsamic vinegar; 1 cup beef broth; 1 tbsp olive oil; 2 tbsp rice flour; 1 tbsp fresh thyme; 1 bay leaf; 1 1/4 tsp salt; 1 tsp black pepper; 1 tsp orange zest

An original slow cooker recipe where beef cheeks cook low and slow until spoon-tender with celeriac, onion, and red grapes. The result is a glossy sauce with balsamic vinegar, tomato, and thyme, ideal for a comforting yet elegant meal.

25 minPrep

420 minCook

445 minTotal

4Servings

Gluten-FreeDairy-FreeHigh Protein

Ingredients

Adjust servings

900 g beef cheeks (limpias of exceso of grasa)
350 g celeriac (pelado and diced of 2 cm)
180 g yellow onion (en plumas gruesas)
180 g seedless red grapes (whole)
12 g garlic (chopped)
30 g tomato paste (for profundidad of sabor)
45 ml balsamic vinegar (divide en cocción and acabado)
240 ml beef broth (low sodium if possible)
15 ml olive oil (for dorar)
16 g rice flour (for espesar lightly the sauce)
6 g fresh thyme (hojitas, more extra for terminar)
1 unit bay leaf (whole)
8 g salt (or to taste)
2 g black pepper (freshly ground)
2 g orange zest (solo the parte coloreada)

Nutrition facts

per serving

462 kcal

Calories

39 g

Protein

19 g

Carbs

24 g

Fat

3.8 g

Fiber

15.2 g

Net carbs

Approximate nutritional information. Estimated from the recipe’s ingredients and amounts, using standard reference nutrition values. It may vary with brands, sizes and cooking method. For guidance only; not a substitute for medical or dietary advice.

Allergens

CelerySulfites

Instructions

1
Season the beef cheeks with the salt and black pepper. Dust both sides lightly with the rice flour.
2
Heat a large skillet over medium-high heat for 2 minutes. Add the olive oil and brown the beef cheeks for 2-3 minutes per side until well colored. Transfer them to the slow cooker.
3
In the same skillet, reduce to medium heat, add the yellow onion, and cook for 3 minutes. Stir in the garlic, tomato paste, and half of the fresh thyme, and cook for 1 minute.
4
Add 30 ml balsamic vinegar (2 tbsp) and the beef broth, scraping up the browned bits from the pan, and bring to a gentle simmer. Pour this mixture over the beef cheeks in the slow cooker.
5
Add the celeriac, red grapes, bay leaf, and the remaining fresh thyme to the slow cooker. Cover and cook on LOW for 7 hours, or until the meat is very tender. If your model shows temperatures, this is usually about 190-200 °F / 88-93 °C internally during slow cooking.
6
Carefully remove the beef cheeks and the bay leaf. Transfer the cooking liquid to a saucepan along with the onion, some of the grapes, and any collected juices. Boil over medium heat for 8-10 minutes to reduce and thicken slightly; a gentle saucepan boil is around 205-212 °F / 96-100 °C. Stir in the remaining 15 ml balsamic vinegar (1 tbsp) and the orange zest.
7
Return the beef cheeks, celeriac, and remaining grapes to the reduced sauce, stirring gently, and cook 5 minutes more in the slow cooker on HIGH or in the saucepan over very low heat, just to glaze the meat. The safe reheating temperature in the center should reach at least 165 °F / 74 °C.
8
Serve the beef cheeks with the sauce spooned over the top and finish with a little extra fresh thyme if desired.

Chef tips

For a silkier sauce, mash a small portion of the cooked grapes and onion while reducing. If you want a fresher contrast, add a little extra orange zest just before serving.

Substitutions

You can substitute beef chuck cut into large pieces for the beef cheeks, though the texture will be slightly less gelatinous. Celeriac can be replaced with turnip or parsnip. If you do not have rice flour, use cornstarch mixed with a little broth at the end.

What I used to make it

Generic kitchen tools that work for this recipe. You don’t need to buy anything to make it.

Illustrative image
TempPro TP19H Digital Thermometer
Checking doneness of meat and chicken
- Checks doneness of meat and chicken
- Quick reading
- Clean the probe after each use
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Illustrative image
T-fal Ultimate Hard Anodized 12" Non-Stick Pan
Eggs, omelets and stir-fries
- Eggs and omelets that don’t stick
- Comfortable, sturdy handle
- Use wooden or silicone utensils
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Illustrative image
Victorinox Fibrox Pro 8" Chef’s Knife
Chopping, slicing and cutting strips
- The knife I use most when cooking
- Chops, slices and cuts into strips
- Keep it sharp and hand-dry it
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