Keto Estofado de Carrillera de Ternera
Indulge in hearty comfort with this Keto Estofado de Carrillera de Ternera, a rich beef cheek stew tailored for low-carb enthusiasts. This classic Spanish-inspired dish features tender, slow-braised beef cheeks simmered in a vibrant sauce of dry red wine, aromatic herbs, and nutrient-packed vegetables like celery, carrots, and red bell pepper. Enhanced with a touch of tomato paste and thickened with keto-friendly xanthan gum, the stew offers deep, savory flavors in every bite. Perfect for meal prepping or an elegant dinner, this recipe stays true to its roots while adapting seamlessly to ketogenic requirements. Serve it piping hot, garnished with fresh parsley, and enjoy a guilt-free indulgence that’s as satisfying as it is healthy.
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Recipe Information
Ingredients
- 1000 g beef cheeks
- 3 tablespoons olive oil
- 1 medium onion
- 4 garlic cloves
- 2 stalks celery
- 1 medium carrot
- 1 medium red bell pepper
- 250 ml dry red wine
- 500 ml beef stock
- 2 tablespoons tomato paste
- 1 bay leaf
- 1 tablespoon fresh thyme
- 1 tablespoon fresh rosemary
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 teaspoon xanthan gum
- 2 tablespoons chopped parsley
Instructions
Pat the beef cheeks dry with paper towels and season with salt and black pepper.
In a large Dutch oven or heavy pot, heat the olive oil over medium-high heat.
Add the seasoned beef cheeks and brown on all sides, about 10 minutes. Remove from the pot and set aside.
Lower the heat to medium and add the chopped onion, garlic, celery, carrot, and red bell pepper to the pot.
Sauté the vegetables until they are soft, about 8-10 minutes.
Stir in the tomato paste and cook for an additional 2 minutes.
Pour in the red wine, bringing it to a simmer, and let it reduce by half, about 5-7 minutes.
Return the beef cheeks to the pot, along with any accumulated juices.
Add the beef stock, bay leaf, thyme, and rosemary. Bring to a boil.
Reduce heat to low, cover, and let it simmer for approximately 2.5 to 3 hours or until the beef cheeks are tender.
Remove the beef cheeks and set them aside.
Using a hand blender, blend the liquid and vegetables in the pot until smooth (or transfer to a stand blender).
Return the beef cheeks to the pot and stir in the xanthan gum, cooking for an additional 5 minutes until the sauce thickens.
Adjust seasoning with salt and pepper if necessary.
Garnish with chopped parsley before serving.
Serve the keto estofado de carrillera de ternera hot.
Nutrition Facts
Calories |
3293 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 192.7 g | 247% | |
| Saturated Fat | 66.7 g | 334% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 800 mg | 267% | |
| Sodium | 4634 mg | 201% | |
| Total Carbohydrate | 50.1 g | 18% | |
| Dietary Fiber | 12.1 g | 43% | |
| Total Sugars | 21.9 g | ||
| Protein | 262.7 g | 525% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 331 mg | 25% | |
| Iron | 29.7 mg | 165% | |
| Potassium | 4829 mg | 103% | |
*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.
