This recipe is right on time for all those cold winter days and great for a shooting lunch. It’s very easy to make and you can keep it in the fridge for a few days so no last minute rush. You can also use oxtail instead of the cheek, just cook it longer, until the meat is about to fall off the bone. I thicken the sauce after cooking with corn flour to make this recipe gluten free.

Serves 6
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3 Ox cheeks, trimmed and diced

Butter and olive oil

200gr Onions diced

300gr Carrots diced

3 Cloves garlic

300gr Mushrooms

150gr Smoked streaky bacon

1L of stock

1 Bouquet garni (leek, celery, parsley, bay leaf, thym)

1 Large spoon of tomato paste

1 bottle of red wine

Rock salt, pepper from the mill



Heat the oven to 140°C.

Brown the meat in butter and olive oil, then set aside.

Do the same with the bacon bits.

Then gently sauté the carrots and onions, add the garlic.

Remove the excess fat, stir in the meat, bacon, mushrooms and tomato paste.

Add the red wine and reduce by half. Add the bouquet garni and cover with the stock.

Season and cook with lid on in the oven for 3 to 5 hours. Cooking time depends on the size of the meat. When cooked, the pieces should be very easy to squish but still hold together.

Check the seasoning and thicken slightly with cornflour.


Add small potatoes to the stew or serve mashed potato on the side.


Voila! Bon Appetit!

About Chef Eric

Eric has been a private chef for over 25 years. Classically trained in Paris, he likes to cook traditional French, modern European and Mediterranean cuisine. He is constantly coming up with new ideas to try in the kitchen and takes pride in creating beautifully presented, wholesome food. Eric has catered for high profile corporate and private clients including royalty.

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