Mediterranean Diet Estofado de Carrillera de Ternera
Transport your taste buds to the sun-soaked shores of the Mediterranean with this hearty, slow-cooked Estofado de Carrillera de Ternera, a beef cheek stew that's elevated with vibrant, wholesome ingredients in true Mediterranean Diet fashion. Featuring tender beef cheeks simmered for hours in a rich tomato and red wine broth, this dish is brimming with flavor from aromatic vegetables like onions, carrots, celery, and garlic, along with fragrant herbs such as bay leaves and thyme. A splash of olive oil ties it all together, emphasizing the heart-healthy simplicity of Mediterranean cooking. Perfect for cozy dinners or impressing guests, this nutrient-rich recipe pairs beautifully with steamed vegetables or a crisp green salad. Whether you're looking for a flavorful main course or a truly authentic culinary experience, this Mediterranean beef stew promises indulgence with a nutritious twist.
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Recipe Information
Ingredients
- 800 grams beef cheeks
- 4 tablespoons olive oil
- 2 medium onions
- 2 medium carrots
- 2 celery stalks
- 4 garlic cloves
- 1 medium red bell pepper
- 2 tablespoons tomato paste
- 400 grams canned tomatoes
- 250 milliliters red wine
- 500 milliliters beef broth
- 2 bay leaves
- 3 fresh thyme sprigs
- 1 teaspoon salt
- 0.5 teaspoon ground black pepper
- 2 tablespoons fresh parsley
Instructions
Begin by patting the beef cheeks dry with a paper towel and seasoning them generously with salt and pepper on all sides.
In a large Dutch oven or heavy-bottomed pot, heat 2 tablespoons of olive oil over medium-high heat. Once hot, add the beef cheeks in batches, searing them on all sides until they are browned. Remove the beef from the pot and set aside.
In the same pot, reduce the heat to medium and add the remaining olive oil. Add the onions, carrots, celery, and red bell pepper. Cook for about 8-10 minutes, stirring occasionally, until the vegetables are softened.
Add the garlic and cook for another minute until fragrant.
Stir in the tomato paste and cook for 2 minutes to caramelize slightly.
Pour in the red wine, using a wooden spoon to scrape any brown bits from the bottom of the pot. Let the wine reduce by half, which should take about 5 minutes.
Add the canned tomatoes, beef broth, bay leaves, and thyme sprigs. Stir well to combine.
Return the beef cheeks to the pot, submerging them in the liquid. Bring the stew to a gentle simmer.
Cover the pot with a lid, reduce the heat to low, and let it simmer for approximately 2.5 to 3 hours, or until the beef cheeks are tender and easily shreddable.
Once cooked, discard the bay leaves and thyme sprigs. Adjust the seasoning and add more salt and pepper if needed.
Garnish with freshly chopped parsley before serving. Enjoy your Mediterranean Diet Estofado de Carrillera de Ternera with a side of steamed vegetables or a light green salad.
Nutrition Facts
Calories |
2170 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 101.1 g | 130% | |
| Saturated Fat | 24.5 g | 123% | |
| Polyunsaturated Fat | 9.0 g | ||
| Cholesterol | 728 mg | 243% | |
| Sodium | 5318 mg | 231% | |
| Total Carbohydrate | 73.1 g | 27% | |
| Dietary Fiber | 21.2 g | 76% | |
| Total Sugars | 41.9 g | ||
| Protein | 197.1 g | 394% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 446 mg | 34% | |
| Iron | 27.7 mg | 154% | |
| Potassium | 5630 mg | 120% | |
*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.
