Soy-Free Estofado de Carrillera de Ternera
Indulge in the comforting flavors of 'Soy-Free Estofado de Carrillera de Ternera,' a traditional Spanish stew that showcases tender beef cheeks simmered to perfection in a rich, wine-infused broth. This soy-free recipe highlights wholesome ingredients like carrots, celery, and potatoes, combined with aromatic spices, thyme, and paprika for an unforgettable depth of flavor. Perfectly seared beef cheeks are slow-cooked alongside hearty vegetables, creating a warming dish that's ideal for family dinners or special occasions. With a touch of red wine and tomato paste, this gluten-free stew delivers rustic elegance in every bite. Beautifully balanced and deeply satisfying, this estofado is the ultimate homage to Spanish cuisine, offering a soy-free spin on a classic favorite!
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Recipe Information
Ingredients
- 800 grams beef cheeks
- 3 tablespoons olive oil
- 2 large onion
- 4 medium carrots
- 2 pieces celery sticks
- 4 units garlic cloves
- 1 medium red bell pepper
- 2 tablespoons tomato paste
- 250 ml red wine
- 500 ml beef stock
- 2 units bay leaves
- 2 sprigs fresh thyme
- 1 teaspoon paprika
- 0.5 teaspoon ground black pepper
- 1 teaspoon salt
- 4 medium potatoes
Instructions
Trim any excess fat from the beef cheeks and cut them into large chunks, about 4-5 cm wide.
In a large heavy-bottomed pot, heat 2 tablespoons of olive oil over medium-high heat.
Brown the beef cheeks on all sides until they develop a rich color. Do this in batches if necessary to avoid overcrowding the pot. Set the beef aside.
Add the remaining tablespoon of olive oil to the pot if needed. Reduce the heat to medium.
Dice the onions, slice the carrots and celery, and mince the garlic. Chop the red bell pepper into small pieces.
Add onions, carrots, celery, and red bell pepper to the pot. Sauté for about 10 minutes or until the vegetables are softened.
Stir in the minced garlic and tomato paste, cooking for another 2-3 minutes to develop flavor.
Pour in the red wine to deglaze the pot, scraping up any brown bits from the bottom.
Let the wine simmer for about 5 minutes or until it reduces by half.
Return the browned beef cheeks to the pot, and pour in the beef stock until the meat is just covered.
Add bay leaves, thyme sprigs, paprika, salt, and ground black pepper to the pot.
Bring the stew to a gentle boil, then reduce the heat to low. Cover the pot with a lid and let it simmer for about 2.5 to 3 hours or until the meat becomes tender and breaks apart easily with a fork.
Peel and cut the potatoes into large chunks.
In the last hour of cooking, add the potatoes to the pot and stir them in.
Once fully cooked, adjust the seasoning with additional salt and pepper if necessary.
Remove the bay leaves and thyme sprigs before serving.
Serve the estofado hot, with the stewed vegetables and potatoes spooned over the tender beef cheeks.
Nutrition Facts
Calories |
2765 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 77.1 g | 99% | |
| Saturated Fat | 19.8 g | 99% | |
| Polyunsaturated Fat | 4.3 g | ||
| Cholesterol | 720 mg | 240% | |
| Sodium | 4977 mg | 216% | |
| Total Carbohydrate | 264.7 g | 96% | |
| Dietary Fiber | 37.7 g | 135% | |
| Total Sugars | 52.4 g | ||
| Protein | 218.5 g | 437% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 535 mg | 41% | |
| Iron | 34.9 mg | 194% | |
| Potassium | 9829 mg | 209% | |
*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.
