Slow cooked beef cheeks

15 June 2020
beef cheeks image credit Irena Macri

This recipe by our Naturopath at Melbourne Wellness Shiho Mafune is a simple, nourishing and healthy mid week dinner that you can prepare in the morning and enjoy at the end of a long work day.


  • 800 g beef cheeks.
  • 1 tablespoon olive oil.
  • 200 g portobello mushrooms.
  • 3 carrots.
  • 2 celery stalks.
  • 2 brown onions.
  • 2 cloves garlic.
  • 3 bay leaves.
  • 2 teaspoon each of fresh thyme leaves and rosemary leaves.
  • 2 teaspoons ground cinnamon.
  • 1 tablespoon tomato paste.
  • 2 cups of beef stock.
  • 1 tablespoon arrowroot or corn starch.


  1. Turn on your slow cooker. Heat the oil in a pan over medium-high heat and brown the meat for 2 minutes each side. Remove from pan and place into slow cooker.
  2. Place the rest of the ingredients (except the arrowroot/corn starch) on top in the order listed, stir the vegetables lightly and cook on high for 4-6 hours or low 8 hours.
  3. If you like a thicker sauce, add the arrowroot/cornstarch in the final 20 minutes.
  4. Serve beef with steamed beans or zucchini and fresh green salad leaves




Image credit: Irena Macri