Low Carb Estofado de Carrillera de Ternera
Experience bold flavors and melt-in-your-mouth tenderness with this **Low Carb Estofado de Carrillera de Ternera**, a Spanish-inspired beef cheek stew that delivers rich, hearty satisfaction without breaking carb-conscious rules. Slow-cooked to perfection, the star of the dish—succulent beef cheeks—are paired with wholesome vegetables like onion, carrots, celery, and red bell pepper, and infused with aromatic herbs and spices such as thyme, paprika, and bay leaves. A luscious tomato-wine reduction brings depth and complexity to the dish while beef stock ensures a velvety, flavorful sauce. Whether you're managing your carbs or simply craving an indulgent yet healthy dinner, this low-carb stew is perfect for cozy nights and pairs beautifully with a crisp side salad or steamed greens. Ready in 3 hours with minimal prep, this recipe is an impressive, crowd-pleasing addition to your repertoire.
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Recipe Information
Ingredients
- 1000 g Beef cheeks
- 3 tbsp Olive oil
- 1 large Onion
- 4 units Garlic cloves
- 2 medium Carrots
- 2 units Celery stalks
- 1 large Red bell pepper
- 2 tbsp Tomato paste
- 250 ml Red wine
- 500 ml Beef stock
- 2 units Bay leaf
- 1 tsp Thyme
- 1 tsp Paprika
- 1 tsp Salt
- 1 tsp Black pepper
Instructions
Pat dry the beef cheeks with paper towels and season them with salt and black pepper.
Heat 2 tablespoons of olive oil in a large Dutch oven over medium-high heat.
Brown the beef cheeks on all sides, about 5 minutes per side. Remove the beef and set aside.
Lower the heat to medium and add the remaining tablespoon of olive oil.
Finely chop the onion, garlic, carrots, celery, and red bell pepper, then add them to the pot.
Cook the vegetables for about 5-7 minutes, until they are softened.
Stir in the tomato paste and cook for 2 minutes to caramelize.
Pour in the red wine, scraping up any browned bits from the bottom of the pot. Allow the wine to reduce by half, about 5 minutes.
Add the browned beef cheeks back to the pot along with beef stock.
Add the bay leaves, thyme, and paprika to the pot. Stir to combine.
Bring the mixture to a gentle simmer, then cover and reduce the heat to low.
Cook the stew slowly for about 2.5 to 3 hours, or until the beef cheeks are tender and easily pulled apart with a fork.
Adjust seasoning with more salt and pepper if necessary.
Remove and discard the bay leaves before serving.
Nutrition Facts
Calories |
2142 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 83.1 g | 107% | |
| Saturated Fat | 22.5 g | 112% | |
| Polyunsaturated Fat | 4.2 g | ||
| Cholesterol | 900 mg | 300% | |
| Sodium | 4889 mg | 213% | |
| Total Carbohydrate | 65.2 g | 24% | |
| Dietary Fiber | 14.8 g | 53% | |
| Total Sugars | 28.3 g | ||
| Protein | 239.9 g | 480% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 375 mg | 29% | |
| Iron | 31.4 mg | 174% | |
| Potassium | 5504 mg | 117% | |
*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.
