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Beef Cheeks with Green Olives & Borlotti Beans (Spanish-inspired)

This slow-cooked beef cheek recipe is pure comfort food with a Spanish twist—rich, warming, and packed with flavour. I wanted to do something a little different to the usual red wine braise, so I leaned into some of my favourite Mediterranean flavours: smoky paprika, sherry, saffron, and green olives. The result? A tender, fall-apart beef stew that’s bold and vibrant, but still feels really nourishing and wholesome.

The borlotti beans add a beautiful creaminess, while the briny olives cut through the richness perfectly. It’s the kind of dish that gets better with time—so don’t be afraid to make it ahead.

My tips for cooking beef cheeks:

Take the time to get a good sear on the beef cheeks—it builds a deep, savoury base.

Deglazing with a dry alcohol (sherry, vermouth or white wine) adds a subtle sweetness and complexity (don’t skip this step!).

If you’re short on time, you can swap in a pressure cooker or slow cooker—just adjust the liquid slightly.

Serve it over mashed sweet potato, soft polenta or on top of pasta fettuccine and finish with fresh parsley and lemon juice for balance. It’s hearty, nourishing, and a total cold-weather go-to.

Lunch

Dinner

A Little Longer

Serves 4

Prep Time 10 Mins

Cook Time 240 Mins

Ingredients

Method

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
⅓ 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 the oven to 150 degrees celsius. Allow the beef to come down to room temperature.
2
Season the beef cheeks generously with flakey salt, then lightly dust with flour, shaking off any excess.
3
Heat half the olive oil in a large non-stick pan over medium-high heat. Sear the beef cheeks on both sides until golden brown, about 4–5 minutes. Remove and set aside, leaving the beef fat in the pan.
4
In another large heavy-based saucepan or Dutch oven, heat the remaining olive oil. Add the pancetta and cook until it begins to render and turn golden. Add the onion and garlic, and cook over low heat for about 5 minutes until the onion is soft. Stir in the tomatoes, thyme, bay leaves, and capsicum, then return the beef cheeks to the pot.
5
Meanwhile, place the original pan with the beef fat back over medium heat. Add the paprika, saffron, and chilli, stirring briefly until fragrant. Carefully add the sherry to deglaze the pan, allowing it to cook off for about one minute.
6
Pour the pan jus into the saucepan with the beef cheeks, then add the chicken stock. Season generously with salt and freshly cracked pepper. Cover with a lid and transfer to the oven. Cook for 3 hours.
7
Remove from the oven and stir in the olives and beans. Cover and return to the oven for another 30 minutes, until the sauce has slightly thickened and the beef is very tender.
8
Remove the beef cheeks from the sauce and shred with a fork. Return the shredded meat to the pot, stir in the lemon juice and parsley, and adjust seasoning to taste.
9
Serve the stew over mashed sweet potato, fettuccine, or polenta and a side salad if desired.