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Beef Cheeks with Peas


I didn’t have any lamb and instead used beef cheeks that I brought home the other day. Braised for 2 ½ hours made them really tender. Peas were fresh and this made the difference.

Beef Cheeks with Peas


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Beef Cheeks with Peas

Prep Time30 mins
Cook Time3 hrs
Total Time3 hrs 40 mins
Course: Main Dish
Cuisine: Cypriot
Keyword: Beef, Food Recipes, Pleasures
Servings: 6 People


  • 750gr Beef Cheeks
  • 1 kg fresh Peas
  • 4 large ripe Tomatoes , roughly chopped
  • 1 tbsp Tomato Paste
  • 3 medium size Potatoes , peeled and cutchunks
  • 1 large size Yellow Onions , roughly chopped
  • 2 medium Carrots , roughly chopped
  • 250g Pearl Onions , frozen
  • 1 litre Vegetable Broth
  • 400ml Red Wine , dry
  • 20ml Lemon juice
  • 2 Bay Leaves
  • 1 stick Cinnamon
  • 1 tbsp dry Oregano
  • 1 tbsp Aleppo Peppers , ground
  • ¼ cup fresh Parsley , leaves picked and roughly chopped
  • 50ml EVOO , Extra Virgin Olive Oil
  • 2 tsp Sea Salt
  • 1 tsp freshly ground Black Pepper


  • Place a large non-stick pot or casserole over high heat and drizzle in the oil. Add the onions and the carrots and sauté for 2’. Add the meat and sear until both sides get a nice color. Deglaze with the wine and a minute later pour the broth along with the bay leaves, cinnamon, the tomatoes and paste and simmer at low heat with the lid covered for 2 ½ hours.
  • At the end of 2 hours add the pearl onions and continue cooking.
  • At the end of the 2 ½ hours, roughly shred the beef cheeks with the use of 2 forks while in the pot, add the potatoes and the peas along with the oregano and the Aleppo peppers and cook for further 20’ with the lid askew (partly on). Check periodically in case more water is needed.
  • Finally season with the salt and pepper, add the parsley and pour the lemon juice. After 5’ remove from the heat, discard the bay leaves and the cinnamon stick and let the juices come together for 10’ before serving.
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