Name: Slow-Cooked Beef and Bean Ragu Recipe
Prep time: 20 min
Cook time: 120 min
Total time: 140 min
Yield: 4
Cuisine: australian, italian
Ingredients: 1 tbs butter; 2 tbs olive oil; 400g beef cheeks (around 2 cheeks); 1 brown onion, finely diced; 3 garlic cloves, finely chopped; 2 carrots, peeled and diced; 300g button mushrooms, quartered; 1 tsp dried bay leaves; 1 tsp tomato paste; 1/2 cup red wine; 2 x 400g tins crushed tomatoes; 800ml vegetable stock; 550g Baked Beanz can; Salt and pepper to season; Parsley chopped finely to garnish (optional)

by Amanda Cordony Last updated on 05/09/2025

Let the oven do all the work with these fall-off-the-bone beef cheeks and baked beans that go beautifully on a bed of mashed potato. This dish is the perfect Sunday family dinner and leftovers are even better the next day! You can also freeze leftovers for easy lunches or dinners.

- Amanda Cordony

Ingredients

1 tbs butter
2 tbs olive oil
400g beef cheeks (around 2 cheeks)
1 brown onion, finely diced
3 garlic cloves, finely chopped
2 carrots, peeled and diced
300g button mushrooms, quartered
1 tsp dried bay leaves
1 tsp tomato paste
1/2 cup red wine
2 x 400g tins crushed tomatoes
800ml vegetable stock
550g Heinz Baked Beanz can
Salt and pepper to season
Parsley chopped finely to garnish (optional)

Method

Step 1

Preheat oven to 180C. Season beef cheeks with salt and pepper. In a heavy-based pot with lid, add butter and olive oil. Heat to a high temperature on stovetop and brown beef cheeks on each side for 1 minute. Set aside.
Step 2

In the same pot, turn down the heat to medium and add onion and garlic, stirring for 3 - 4 minutes. Add carrots, mushrooms, bay leaves, tomato paste and stir. Add red wine and cook for 30 seconds.
Step 3

Add crushed tomatoes, stock and Heinz Beanz. Season. Place lid on top and transfer carefully into the oven for 1 hour 50 minutes, or until beef cheeks fall apart. Remove from oven, shred beef cheeks. Serve with fresh parsley.