Paleo Estofado de Carrillera de Ternera
Dive into the hearty, soul-warming flavors of Paleo Estofado de Carrillera de Ternera, a Spanish-inspired beef cheek stew perfect for those following a paleo lifestyle. This slow-cooked masterpiece combines tender, fall-apart beef cheeks with a medley of sautéed vegetables—onions, carrots, celery, and red bell peppers—infused with aromatic herbs like fresh thyme and bay leaves. The dish is elevated with a rich, Paleo-friendly red wine and robust beef stock, creating a luxurious, flavorful sauce that coats every bite. With a cooking time of three hours, the result is irresistibly tender meat and a deeply satisfying stew bursting with natural, wholesome goodness. Serve it alongside paleo-friendly sides like cauliflower mash or roasted vegetables to complete this comforting and nutrient-packed meal. Ideal for impressing dinner guests or indulging in a cozy family meal, this classic recipe is a true celebration of nourishing, slow-cooked cuisine.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1.5 kg beef cheeks
- 3 tablespoons olive oil
- 2 large onions
- 3 carrots
- 2 celery stalks
- 4 garlic cloves
- 1 large red bell pepper
- 5 sprigs fresh thyme
- 2 bay leaves
- 2 tablespoons tomato paste
- 250 ml red wine (Paleo-friendly)
- 500 ml beef stock
- 2 teaspoons sea salt
- 1 teaspoon black pepper
- 2 tablespoons fresh parsley
Instructions
Begin by thoroughly rinsing the beef cheeks under cold water and patting them dry with a paper towel. Trim off any excess fat or sinew.
Season the beef cheeks generously with salt and black pepper.
Heat the olive oil over medium-high heat in a large Dutch oven or heavy-bottomed pot.
Brown the beef cheeks in batches to avoid overcrowding the pot. Sear each side for about 4-5 minutes until they develop a rich brown crust. Remove and set aside.
Dice the onions, carrots, and celery. Mince the garlic cloves and chop the red bell pepper.
In the same pot, reduce the heat to medium and add the onions, carrots, celery, garlic, and red bell pepper. Sauté for about 7-8 minutes until the vegetables soften.
Stir in the tomato paste and cook for an additional 2 minutes until it begins to caramelize.
Pour in the Paleo-friendly red wine, scraping the bottom of the pot to deglaze and capture all the flavors.
Return the beef cheeks to the pot, then add the beef stock, fresh thyme, and bay leaves. Ensure the meat is submerged.
Bring the stew to a gentle simmer. Cover and cook on low heat for about 2.5 to 3 hours, stirring occasionally, until the beef cheeks are tender and fall apart easily.
Once cooked, remove the thyme sprigs and bay leaves.
Taste and adjust seasoning with more salt or pepper if necessary.
Garnish with freshly chopped parsley before serving.
Serve the Estofado de Carrillera de Ternera with your choice of paleo-friendly sides such as cauliflower mash or roasted vegetables.
Nutrition Facts
Calories |
2854 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 102.1 g | 131% | |
| Saturated Fat | 30.1 g | 150% | |
| Polyunsaturated Fat | 4.3 g | ||
| Cholesterol | 1350 mg | 450% | |
| Sodium | 7477 mg | 325% | |
| Total Carbohydrate | 85.8 g | 31% | |
| Dietary Fiber | 20.5 g | 73% | |
| Total Sugars | 44.9 g | ||
| Protein | 353.8 g | 708% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 475 mg | 37% | |
| Iron | 43.2 mg | 240% | |
| Potassium | 7723 mg | 164% | |
*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.
