Jul 09 2026
Restaurants›Bow Valley Ranche Restaurant›Braised Beef Cheeks Recipe

Braised Beef Cheeks Recipe

Inspired by Bow Valley Ranche Restaurant
Time3h 30m
Serves4

Cipollini Onion | Whipped Potatoes | Crispy Parsnips

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Ingredients

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Braised Beef Cheeks

Whipped Potatoes

Crispy Parsnips

Method

Braised Beef Cheeks

  1. 1

    Sear the Beef

    Preheat your oven to 325°F (163°C). In a large oven-safe pot, heat olive oil over medium-high heat. Season beef cheeks with salt and black pepper, then sear in the pot until browned on all sides. Remove and set aside.

  2. 2

    Sauté the Vegetables

    In the same pot, add onions, carrots, celery, and garlic. Sauté until softened, about 5-7 minutes.

  3. 3

    Deglaze and Braise

    Pour in the red wine, scraping the bottom of the pot to deglaze. Add beef stock, bay leaves, and thyme. Return the beef cheeks to the pot, bring to a simmer, then cover and transfer to the oven. Braise for 2.5 to 3 hours, until fork-tender.

Whipped Potatoes

  1. 4

    Cook the Potatoes

    In a large pot, bring salted water to a boil. Add the cubed potatoes and cook until tender, about 15-20 minutes. Drain and return to the pot.

  2. 5

    Whip the Potatoes

    Add butter, milk, salt, and pepper to the potatoes. Use a potato masher or hand mixer to whip until smooth and creamy.

Crispy Parsnips

  1. 6

    Prepare and Roast Parsnips

    Toss the parsnips with olive oil, salt, and pepper. Spread on a baking sheet and roast in the oven at 425°F (220°C) for 25-30 minutes, turning halfway through, until crispy and golden.

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