Paleo Slow Cooked Beef Cheeks

Paleo Slow Cooked Beef Cheek Recipe.

After reading and drooling over Sarah Wilson’s new I Quit Sugar Slow Cooker cook book we’ve been experimenting lots with our faithful ole slow cooker! When we invited Dave Nixon over for a merrymaker dinner we we made this delish Paleo Slow Cooked Beef Cheek number… and it’s safe to say that he was pretty impressed (he ate so much he had to borrow some track pants… kidding, not really!). The best thing about this recipe is that it’s cheap to make and SO super easy. You pretty much chuck everything in the slow cooker and switch it on… that’s it… we’re serious! Enjoy our Paleo Slow Cooked Beef Cheek Recipe and don’t forget to share your creations on social media! Use #themerrymakersisters

Always merrymaking,

Emma + Carla

p.s you might also like this paleo slow cooked pulled pork recipe!

p.p.s this recipe features in our Make It Merry cookbook along with 70 other quick, easy and delish recipes to boost your health and happiness!

get your copy today!

Get merry app

paleo slow cooked beef cheeks
Serves 6
Prep Time
15 min
Cook Time
8 hr
Total Time
8 hr 15 min
Prep Time
15 min
Cook Time
8 hr
Total Time
8 hr 15 min
stuff you need
  1. 1 kg beef cheeks, trim the fat
  2. 300g button mushrooms
  3. 1 cup water
  4. 3/4 cup organic red wine
  5. 2 carrots chopped
  6. 1 brown onion chopped
  7. 1 medium eggplant chopped
  8. 1 clove garlic crushed
  9. 2 bay leaves
  10. 1 tbs. tomato paste (check for nasties)
  11. 1 tbs. coconut oil
  12. 1 tbs. cinnamon
  13. 1 tsp. thyme
  14. 1 tsp. oregano
  15. 1 tsp. rosemary
Now what
  1. Place the beef cheeks in to the slow cooker.
  2. Place the rest of the ingredients on top of the beef and mix until the cheeks are coated in all of the ingredients.
  3. Turn on the slow cooker to low and allow to cook for 6-8 hours.
  4. Once cooked, pull apart the meat with two forks and serve with crunchy baked sweet potato!
Merrymaker Sisters | MerryBody Online Studio: Unlimited Yoga, Pilates and Meditation

Comments 12

  1. Pingback: Get Inspired With | Dave Nixon | The Merrymaker Sisters

  2. Pingback: Tips to Get Healthy and Save Money!

  3. Pingback: Inspiration Insider | The Merrymaker Sisters | Nadia Felsch

  4. Pingback: NEW Blissful Gaia Yoga Flow | AMAZING for your body!

  5. Hi there, this looks delish! I don’t drink at all so never buy alcohol. I wouldn’t have a clue what type of red wine to use in a recipe like this. Can you reccomend a particular brand/ type that I could get at liquorland etc ( I’m in Australia too)
    Thanks. Looking forward to trying this.

  6. Post

    Hi Sue! We used a merlot (we can’t remember the actual brand BUT to be honest it was one that was on sale hehe) but we have no idea if there is a better option… the second time we used stock and it was just as delish! So Feel free to swap the red wine for stock or bone broth. We hope you enjoy it! 🙂 <3 <3

  7. Thanks girls! I appreciate the quick reply. Really want to try it with wine so will give the Merlot a go. Thanks again.

  8. Post
  9. Hi Dear MMS,

    i made this last week, it was OMG amazing, but here is the added bonus, the next day i removed most of the set liquid, added a heaps of chopped tomatoes, chucked it back the slow cooker after school, shredded the cheeks, reduced it down to a rich ragu and had “spag bol” for dinner after the kids basketball, with zucchini noodles of course!!

  10. Post
  11. I don’t have a slow cooker so I would like to cook this in my oven in a Le Crueset casserole. What temperature and for how long? I am in Australia..

  12. Post

    Hi Jenni! Ohhhh we actually have no idea because we’ve never used one! Is there a normal modification temp? Otherwise we’d suggest cook on super low heat BUT no idea how long. It’s a really yummy recipe so hopefully you give it a try! L:et us know what you end up doing and we can add it to the post xoxox

Leave a Reply

Your email address will not be published.