Slow Cooker Beef Cheeks Recipe

Slow Cooker Beef Cheeks Recipe

This is an easy one. I won’t tell you a story to accompany this slow cooker beef cheeks recipe. My granny never made it (no slow cooker in them days), my mammy never made it (I don’t think I ever tasted a beef cheek until I was in my mid 30’s and what a shame that is).  It’s a wham it in the crock pot and let it cook thank you mam. 

I ate dinner in Night Market in Ranelagh last month and although it was cramped and too hot, the food was exquisite. I came out of there full and yet wanting to cook. This stew is a result of the food we had in there, paired with my over zealous brain and my over flowing spice cabinet. 


  • 2 beef cheeks (got mine from Lawlor’s butcher in Rathgar)
  • 3 star anise 
  • 1 table spoon of cumin seeds
  • 10 cardamon pods
  • 1 table spoon of cracked black pepper
  • 1 table spoon of chili flakes
  • 2 table spoons of soy sauce
  • 1 cube of chicken stock
  • 1 table spoon of turmeric
  • 1 garlic bulb


  • Put all the ingredients in the slow cooker. The garlic cloves are peeled but whole.
  • Pour water off the boil up until about half the height of the meat.
  • Cover and cook in on high for 2 hours. 
  • Turn the meat gently and cook on slow for 3 hours. Turn it one more time and cook for another hour. 
  • Sieve the sauce if you like and serve on some noodles. 


Here are a few other previous recipes in the slow cooker series. First, a gorgeous chicken dish  and a more recent slow cooker rabbit stew


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