Beef cheek stew in Wonderbag

Here follows another amazing recipe of a stew made in the Wonderbag! This time our favorite meat, the oxtail, had to stand back for some beef cheeks. Not bad competition!

That is something we haven’t cooked for several years since we have had trouble to find it. But now we were able to get some really nice cheeks from grass-fed cows, which were even better than we remembered them to be. So tender and loaded with fat.

IMG_4932
Beef cheek stew with steamed savoy kale and carrot.

Beef cheek stew w. celery

Ingredients used:

  • Beef cheeks
  • Red onion
  • Celery sticks
  • Root celery
  • Carrot
  • Bay leaves
  • Green pepper
  • Chili powder
  • Salt
  • Apple cider vinegar
  • Bone broth + water
IMG_4925
Ingredients used in beef cheek stew.

How to:

  1. Brown the beef cheeks on both sides in a hot saucepan with some cooking fat. Put the cheeks aside.
  2. Chop all the vegetables in small pieces and add to the pot.
  3. Place the cheeks back and add bone broth + water until all is covered.
  4. Add the seasoning and a splash of apple cider vinegar for some acidity.
  5. Let it boil for about 30 minutes on the stove and than place it in the Wonderbag. Seal tightly and leave for a couple of hours. (Or leave at the stove until the meat is really tender.)
  6. When ready, slice the meat and serve with the yummy broth.
IMG_4927
Beef cheeks cooked for several hours.

The taste of the celery was a really nice complement to the meat and the bay leaves gives such a nice depth of all the flavors.

We had the stew with some steamed carrots and savoy kale and topped with soured cucumber and some greens. Turned out as a great dinner, with a glass of red wine to as well.

IMG_4934
Beef cheek stew served with red wine.

Happy beef cheek cooking,

Cecilia & Magnus

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