Recipe: One-Pot Beef Cheeks with a Spanish Twist

Beef cheeks, but make it sexy.

There’s something about long-cooked meals in winter that feels grounding—letting time and gentle heat build layers of flavour, filling the kitchen with warmth, and creating something that feels both nourishing and generous.

Instead of a classic red wine braise, I felt like trying something a little different. I leaned into a few of my favourite Mediterranean flavours—smoky paprika, saffron, sherry and green olives—for a Spanish-inspired twist. The result is rich, vibrant and full of contrast: tender, fall-apart beef cheeks, creamy borlotti beans, and briny olives to cut through the richness.

I’ve been leaning into slower, hands-off meals lately—dishes that cook gently in the background while I get on with the day, but still feel special once they hit the table. This one ticks every box and holds up beautifully for leftovers.

A few cooking notes:

• Take the time to get a good sear on the cheeks—it’s worth it for the flavour.

• Deglaze with something dry like sherry or white wine to add sweetness and complexity.

• A pressure or slow cooker will work well here too (just adjust the liquid).

• Serve over soft polenta, mashed sweet potato or ribbons of pasta, and finish with lemon juice and parsley to lift it all.

It’s hearty, simple and a little bit unexpected—in the best way.

Beef Cheeks with Green Olives & Borlotti Beans

(Serves 4 | Dairy-free / Refined sugar-free)

Ingredients:

700g beef cheeks, trimmed

1 tablespoon plain flour

4 tablespoons extra virgin olive oil

50g pancetta, brunoise

1 brown onion, brunoise

4 cloves garlic, peeled and finely chopped

400g canned whole peeled tomatoes, drained

2 teaspoons fresh thyme (picked)

2 fresh bayleaves

1 large red capsicum, seeded, roughly chopped

1 tablespoon smoked paprika (Hungarian style)

1 large punch saffron

2 teaspoons jarred Peperoncino or Calabrian chilli

200ml dry sherry, vermouth or white wine

700ml chicken stock

1/3 cup whole green olives in brine, drained

400g canned borlotti beans, rinsed and drained

Juice of one lemon

2 tablespoons finely chopped parsley

Flakey salt

Pepper

Method:

1. Preheat your oven to 150°C (fan off). Allow beef cheeks to come to room temperature.

2. Season the beef generously with flakey salt and a little pepper, then dust lightly with flour, shaking off the excess.

3. Sear the beef in a large non-stick pan with half the olive oil over medium-high heat until deeply browned on both sides (about 4–5 minutes per side). Set aside and leave the beef fat in the pan.

4. Build the base: In a large heavy-based pot or Dutch oven, heat the remaining olive oil. Add pancetta and cook until golden. Add the onion and garlic, cooking gently for 5 minutes until soft and fragrant.

5. Stir in the tomatoes, thyme, bay leaves and capsicum. Nestle the beef cheeks back into the pot.

6. Spice layer: In the original searing pan, add paprika, saffron and chilli to the beef fat. Let bloom for 30 seconds, then deglaze with sherry. Simmer for a minute to cook off the alcohol.

7. Combine: Pour the pan jus into the Dutch oven. Add the chicken stock and a generous pinch of salt and pepper. Cover and transfer to the oven for 3 hours.

8. Final additions: Stir in olives and borlotti beans. Cover and return to the oven for another 30 minutes, until the beef is fall-apart tender and the sauce has thickened slightly.

9. Finish: Remove beef cheeks, shred with a fork, then return the meat to the pot. Stir through lemon juice and parsley. Taste and adjust seasoning.

To serve

Spoon the stew over soft polenta, mashed sweet potato or rice. Finish with extra parsley, a squeeze of lemon and a simple green salad on the side if you like.