Estofado de Carrillera de Ternera
Indulge in the rich, comforting flavors of **Estofado de Carrillera de Ternera**, a traditional Spanish beef cheek stew that transforms humble ingredients into a hearty, gourmet delight. Slow-cooked to perfection, this dish features tender beef cheeks simmered in a robust red wine and beef stock, infused with aromatic vegetables like onions, carrots, celery, and red bell pepper, and elevated with notes of garlic, bay leaf, and thyme. The tomato paste and flour create a velvety sauce that coats the meat beautifully, making every bite a taste of culinary bliss. Perfect for a cozy family dinner or entertaining guests, this stew pairs wonderfully with crusty bread, mashed potatoes, or creamy rice to soak up the rich, flavorful sauce. With its slow cooking time delivering melt-in-your-mouth results, this recipe is a celebration of slow food at its finest. Keywords: Spanish beef stew, beef cheek recipe, slow-cooked beef, Estofado de Carrillera, traditional Spanish dish.
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Recipe Information
Ingredients
- 1.5 kg beef cheeks
- 3 tablespoons olive oil
- 2 large onion
- 2 large carrots
- 2 celery stalks
- 1 large red bell pepper
- 4 garlic cloves
- 2 tablespoons tomato paste
- 750 ml red wine
- 500 ml beef stock
- 2 bay leaf
- 1 teaspoon thyme
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons flour
Instructions
Trim any excess fat from the beef cheeks and pat them dry with paper towels.
Season the beef cheeks generously with salt and pepper on all sides.
Heat 2 tablespoons of olive oil in a large heavy-bottomed pot or Dutch oven over medium-high heat.
Brown the beef cheeks in batches, ensuring they are well-seared on all sides. Once browned, remove them from the pot and set aside.
Add the remaining tablespoon of olive oil to the pot. Saute the chopped onions, carrots, celery, and red bell pepper until softened, about 8-10 minutes.
Add the minced garlic and continue to cook for another minute until fragrant.
Stir in the tomato paste and cook for another 2 minutes, allowing the paste to caramelize slightly.
Dust the vegetables with the flour and stir well to coat evenly. Cook for an additional 2 minutes to cook out the raw flour taste.
Pour in the red wine, scraping up any browned bits from the bottom of the pot. Bring to a boil and let it reduce by half, about 10 minutes.
Return the beef cheeks to the pot and add the beef stock. Ensure the liquid covers the meat; add more stock or water if necessary.
Add the bay leaves, thyme, salt, and black pepper. Stir to combine.
Bring the mixture to a gentle simmer, then cover the pot with a lid and reduce the heat to low.
Let the stew cook slowly for 2.5 to 3 hours, or until the beef cheeks are tender and easily pull apart with a fork.
Remove the bay leaves and adjust the seasoning to taste with more salt and pepper if needed.
Serve the estofado hot with crusty bread or over mashed potatoes, rice, or pasta to soak up the delicious sauce.
Nutrition Facts
Calories |
3331 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 102.4 g | 131% | |
| Saturated Fat | 30.1 g | 150% | |
| Polyunsaturated Fat | 4.2 g | ||
| Cholesterol | 1350 mg | 450% | |
| Sodium | 5142 mg | 224% | |
| Total Carbohydrate | 109.1 g | 40% | |
| Dietary Fiber | 17.3 g | 62% | |
| Total Sugars | 41.2 g | ||
| Protein | 356.7 g | 713% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 518 mg | 40% | |
| Iron | 46.2 mg | 257% | |
| Potassium | 8036 mg | 171% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
