Cheeks in Mushroom Gravy

Cheeks in Mushroom Gravy. Yummy beef cheeks get super soft in a creamy mushroom sauce. It’s easy with a slow cooker! Brown the meat quick, add easy mixes, and let it cook slow for tasty bites. Great for family meals! Tender beef cheeks soak up rich, creamy mushroom gravy in your slow cooker. Just sear the meat for a crispy outside, toss in onions, garlic, and simple sauce mixes. Family loves this cozy dinner—serve with mash or bread!

Serves: 4
Prep: 10 minutes
Cook: 8 hours
Total: 8 hours 10 minutes

Ingredients

• 2 packs beef cheeks (2 in each pack)

• 1 can thick cream of mushroom soup

• 1 brown onion, cut into small pieces

• 1 tablespoon crushed garlic

• 2 tablespoons Worcestershire sauce

• 1/2 teaspoon beef stock powder (like Massel, no water)

• 1 tablespoon oil

Cheeks in Mushroom Gravy: Directions

1. Heat oil in a pan over medium fire.

2. Brown beef cheeks on both sides till crusty. Put them in the slow cooker.

3. In the same pan, cook onion and garlic till soft. Add to slow cooker.

4. Mix soup, stock powder, and Worcestershire sauce in a bowl till smooth.

5. Pour mix over meat and onions in slow cooker.

6. Cook on low for 8 hours till meat is very soft.

7. For thicker gravy, switch to high and cook a little longer till perfect.