Beef Cheek Stew with Red Wine Recipe

This dish was made on a cold day, bringing so much warmth in our house. I didn’t have any chance to try beef cheek in Hong Kong until I came here down under. If you’re like me, wanting to explore and expand your dietary repertoire, go for it. If unfortunately, you can’t find any beef cheek available around your area, you can replace beef cheek with any cheap cuts you like, for example, chuck steak is a good choice. The beef meat was slow-cooked until it’s tremendously tender, almost melted in your mouth. The juice inside with the red wind sauce was so wonderfully tasty. After a few mouthfuls, I felt my whole body warming up. Cheers! Beef Cheek Stew with Red Wine Recipe (Printable recipe) By Christine’s Recipes Prep time: Cook time: Yield: 2…