Low Sodium Estofado de Carrillera de Ternera
Indulge in the rich and hearty flavors of **Low Sodium Estofado de Carrillera de Ternera**, a healthier twist on the classic Spanish beef cheek stew. Featuring tender, slow-braised beef cheeks simmered in a velvety sauce infused with red wine, fresh vegetables, and aromatic herbs, this dish is a celebration of comfort cooking without the guilt. By using **low sodium beef stock** and omitting added salt, this recipe caters to those seeking a flavorful yet heart-conscious meal. The combination of sweet carrots, earthy celery, and a vibrant red bell pepper creates a deeply savory base, while a touch of unsalted butter adds luxurious richness to the finished dish. Perfect for serving over mashed potatoes or with crusty bread, this low sodium stew is a show-stopping centerpiece for cozy family dinners or special occasions. Keywords: "low sodium beef stew," "healthy beef cheek recipes," "Spanish beef cheek stew," "hearty low sodium dinners."
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Recipe Information
Ingredients
- 1.5 kg beef cheeks
- 3 tablespoons olive oil
- 2 medium yellow onion
- 2 large carrots
- 2 stalks celery stalks
- 4 cloves garlic
- 1 large red bell pepper
- 2 tablespoons tomato paste
- 1 liter low sodium beef stock
- 250 ml red wine
- 2 pieces bay leaves
- 4 sprigs fresh thyme
- 0.25 teaspoon ground black pepper
- 30 grams unsalted butter
- 2 tablespoons fresh parsley
Instructions
Trim any excess fat from the beef cheeks and pat dry with a paper towel.
Heat olive oil in a large Dutch oven over medium-high heat. Sear the beef cheeks on all sides until browned, about 4-5 minutes per side. Remove and set aside.
Dice the onions, carrots, and celery. Mince the garlic.
In the same pot, add the onions, carrots, celery, and garlic. Sauté for 5-7 minutes until the vegetables are softened.
Dice the red bell pepper and add it to the pot along with the tomato paste. Cook for another 2 minutes, stirring to combine.
Pour in the red wine and deglaze the pot by scraping any browned bits from the bottom. Let the wine reduce by half.
Return the beef cheeks to the pot. Add the low sodium beef stock, bay leaves, thyme, and ground black pepper.
Bring the mixture to a gentle simmer. Cover the pot and cook over low heat for 3 hours or until the beef cheeks are tender and easily pull apart.
Once done, remove the bay leaves and thyme sprigs. Stir in unsalted butter to enrich the sauce.
Garnish with freshly chopped parsley before serving.
Nutrition Facts
Calories |
3011 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 128.5 g | 165% | |
| Saturated Fat | 44.4 g | 222% | |
| Polyunsaturated Fat | 4.2 g | ||
| Cholesterol | 1416 mg | 472% | |
| Sodium | 1472 mg | 64% | |
| Total Carbohydrate | 68.8 g | 25% | |
| Dietary Fiber | 14.9 g | 53% | |
| Total Sugars | 28.8 g | ||
| Protein | 354.9 g | 710% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 444 mg | 34% | |
| Iron | 41.8 mg | 232% | |
| Potassium | 7048 mg | 150% | |
*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.
