Greek Inspired Beef Cheeks

Greek Inspired Beef Cheeks

Prep Time 20 minutes
Cook Time 2 hours 30 minutes
Course Main Course
Servings 4 people


  • 1 kg beef cheeks trimmed and cut into 3cm chunks
  • 1 tsp sea salt flakes
  • 1 tsp freshly ground black pepper
  • 2 tbsp olive oil
  • 2 large red onions diced
  • 2 carrots sliced 1cm thick
  • 2 garlic cloves finely grated
  • 2 dried bay leaves
  • 125 ml beef stock
  • 2 tbsp tomato paste
  • 400 gm tin of crushed tomatoes
  • 1 cinnamon stick
  • pinch of grated nutmeg
  • 200 gm red lentil fusilli
  • 100 gm Greek fetta to serve


  • Preheat oven to 180C - fan forced
  • Season the beef with salt and pepper
  • Heat half the olive oil in a large casserole pot over medium-high heat
  • Add the beef in batches and brown on all sides for about 5 minutes and then remove and set aside
  • Heat the remaining oil in the dish and saute the onion and carrots for 2-3 minutes
  • Add the garlic, bay leaves and tomato paste and cook for another 30 seconds
  • Deglaze the pan with beef stock and simmer for 3-4 minutes or until reduced by half
  • Return the beef and resting juices to the dish and add the crushed tomatoes, cinnamon, nutmeg and 1.25 litres of water
  • Season with an extra pinch of salt, then place in the oven and cook for 2 hours
  • Remove the dish from the oven and sir in the pasta. Replace lid and cook for 15 minutes or until the pasta is al dente
  • Finish with Greek feta and additional black pepper
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