Gluten-Free Estofado de Carrillera de Ternera
Indulge in the rich, hearty flavors of **Gluten-Free Estofado de Carrillera de Ternera**, a classic Spanish braised beef cheeks stew reimagined for gluten-free enthusiasts. Perfectly tender beef cheeks are slow-simmered in a robust medley of gluten-free beef stock, dry red wine, and aromatic vegetables, creating a melt-in-your-mouth experience infused with bold and comforting flavors. Enhanced by fragrant thyme, bay leaves, and a touch of cornstarch for a luxurious, thickened sauce, this dish is perfect for special occasions or cozy family dinners. Ready in just under three hours, this gluten-free recipe pairs beautifully with creamy mashed potatoes or fluffy rice and is finished with a fresh sprinkle of parsley for a vibrant pop of color. Whether you're embracing a gluten-free lifestyle or seeking a refined take on traditional Spanish cuisine, this dish promises to delight your palate and guests alike!
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Recipe Information
Ingredients
- 1.5 kg Beef cheeks
- 3 tablespoons Olive oil
- 2 large Onion
- 3 medium Carrot
- 3 Celery stalks
- 4 Garlic cloves
- 2 tablespoons Tomato paste
- 500 ml Dry red wine
- 1 liter Beef stock (gluten-free)
- 2 Bay leaves
- 1 teaspoon Thyme
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Cornstarch
- 4 tablespoons Water
- 2 tablespoons Fresh parsley
Instructions
Trim the beef cheeks of any excess fat and sinew, cutting them into large pieces. Pat them dry with paper towels.
Heat the olive oil in a large, heavy-based pot over medium-high heat. Sear the beef cheeks in batches until browned on all sides. Remove the beef from the pot and set aside.
Reduce the heat to medium and add the chopped onions, carrots, and celery to the pot. Sauté until the onions are translucent and vegetables begin to soften, about 8-10 minutes.
Add the minced garlic and tomato paste, stirring for about 2 minutes until fragrant.
Pour in the red wine, bringing it to a boil to deglaze the pot, scraping up any browned bits from the bottom.
Return the beef cheeks to the pot. Add the gluten-free beef stock, bay leaves, thyme, salt, and pepper. Stir to combine.
Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let it simmer gently for 2.5 to 3 hours or until the beef cheeks are tender and easily pulled apart with a fork.
In a small bowl, mix the cornstarch with water to create a slurry. Stir this into the stew to thicken the sauce, cooking for an additional 5-10 minutes.
Adjust the seasoning with more salt and pepper if necessary.
Garnish with freshly chopped parsley before serving.
Serve hot with your choice of gluten-free sides such as mashed potatoes or rice.
Nutrition Facts
Calories |
3111 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 102.8 g | 132% | |
| Saturated Fat | 29.4 g | 147% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 1350 mg | 450% | |
| Sodium | 6924 mg | 301% | |
| Total Carbohydrate | 104.2 g | 38% | |
| Dietary Fiber | 16.0 g | 57% | |
| Total Sugars | 34.9 g | ||
| Protein | 356.7 g | 713% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 521 mg | 40% | |
| Iron | 43.2 mg | 240% | |
| Potassium | 7446 mg | 158% | |
*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.
