High Protein Estofado de Carrillera de Ternera
Indulge in the rich flavors and hearty comfort of this **High Protein Estofado de Carrillera de Ternera**, a classic Spanish slow-cooked beef stew that’s elevated with tender beef cheeks and a robust red wine-infused sauce. Perfect for protein-packed meals, this recipe features browned beef cheeks simmered to perfection in a medley of beef stock, aromatic vegetables, and fragrant herbs like thyme and bay leaves. The addition of tomato paste enhances the depth of flavor, while the wine lends a luxurious touch and brings out the meat's succulence. Ideal for cozy family dinners, this dish pairs beautifully with creamy mashed potatoes or crusty bread for soaking up the rich gravy. With its bold, comforting flavors and protein-rich profile, this recipe offers both nutrition and indulgence, making it a standout choice for health-conscious food enthusiasts and lovers of traditional Spanish cuisine alike.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1.5 kilograms beef cheeks
- 3 tablespoons olive oil
- 2 large onion
- 3 medium carrots
- 3 units celery sticks
- 4 units garlic cloves
- 2 tablespoons flour
- 500 milliliters red wine
- 1 liters beef stock
- 2 units bay leaves
- 1 teaspoon thyme
- 2 tablespoons tomato paste
- 1 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
Trim any excess fat from the beef cheeks and cut them into large chunks, approximately 4-5 cm.
Season the beef pieces with salt and black pepper.
Heat 2 tablespoons of olive oil in a large Dutch oven over medium-high heat. Brown the beef pieces in batches, making sure not to overcrowd the pan. Remove and set them aside.
In the same pot, add the remaining olive oil and reduce the heat to medium. Add the chopped onions and a pinch of salt. Cook until softened and translucent, about 5 minutes.
Add chopped carrots and celery, cooking for another 5 minutes until they start to soften.
Add minced garlic and flour. Stir well for about 1 minute until the flour is absorbed.
Pour in the red wine, using a wooden spoon to scrape any browned bits from the bottom of the pot. Increase the heat and bring the wine to a boil for about 2-3 minutes.
Add the beef stock, bay leaves, thyme, and tomato paste to the pot. Stir to combine.
Return the browned beef and any juices that have accumulated back into the pot.
Bring the mixture to a boil, then reduce to a low simmer. Cover the pot and cook for about 2.5 hours, stirring occasionally, until the beef is tender and the sauce has thickened.
Taste and adjust the seasoning with salt and pepper if necessary. Discard the bay leaves before serving.
Serve hot, ideally with crusty bread or over mashed potatoes for a complete meal.
Nutrition Facts
Calories |
3135 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 103.2 g | 132% | |
| Saturated Fat | 30.5 g | 152% | |
| Polyunsaturated Fat | 4.3 g | ||
| Cholesterol | 1350 mg | 450% | |
| Sodium | 7083 mg | 308% | |
| Total Carbohydrate | 100.3 g | 36% | |
| Dietary Fiber | 16.1 g | 58% | |
| Total Sugars | 37.6 g | ||
| Protein | 361.6 g | 723% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 552 mg | 42% | |
| Iron | 45.5 mg | 253% | |
| Potassium | 7953 mg | 169% | |
*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.
