Sugar-Free Estofado de Carrillera de Ternera
Indulge in the rich, hearty flavors of this **Sugar-Free Estofado de Carrillera de Ternera**, a slow-cooked Spanish-style beef cheek stew that warms the soul and delights the senses. This recipe features tender, melt-in-your-mouth beef cheeks simmered to perfection in a flavorful medley of aromatic vegetables, red wine, and robust beef stock. Enhanced with smoked paprika, thyme, and garlic, it’s a dish that’s deeply comforting while remaining entirely sugar-free. Perfect for a cozy family dinner, it pairs beautifully with creamy mashed potatoes or a crusty loaf of bread to soak up every last drop of the savory sauce. With its 3-hour cooking time, this traditional **sugar-free estofado recipe** develops complex, layered flavors that are worth every minute of the wait. Ideal for those seeking a wholesome and satisfying meal, this dish strikes a delicious balance between rustic simplicity and culinary elegance.
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Recipe Information
Ingredients
- 1000 grams Beef cheeks
- 3 tablespoons Olive oil
- 1 large, finely chopped Onion
- 2 medium, diced Carrots
- 2 diced Celery stalks
- 1 large, diced Red bell pepper
- 4 minced Garlic cloves
- 2 tablespoons Tomato paste
- 250 milliliters Red wine
- 500 milliliters Beef stock
- 2 whole Bay leaves
- 1 teaspoon, dried Thyme
- 1 teaspoon, smoked Paprika
- 0.5 teaspoon, ground Black pepper
- 1 teaspoon Salt
- 2 tablespoons, for garnish Chopped parsley
Instructions
Begin by trimming any excess fat from the beef cheeks and season them with salt and black pepper.
In a large heavy pot, heat 2 tablespoons of olive oil over medium-high heat. Sear the beef cheeks until browned on all sides, about 8-10 minutes, and then remove them from the pot and set aside.
In the same pot, add the remaining tablespoon of olive oil and lower the heat to medium. Add the chopped onion, carrots, celery, and bell pepper. Sauté the vegetables until they are softened, about 10 minutes.
Stir in the minced garlic and cook for another 1-2 minutes until fragrant.
Add the tomato paste to the vegetables, stirring well to combine, and let it cook for 2 more minutes.
Pour in the red wine to deglaze the pot, scraping up any browned bits from the bottom. Let it simmer for 5 minutes until slightly reduced.
Return the beef cheeks to the pot and pour in the beef stock. Add the bay leaves, thyme, and smoked paprika.
Bring the mixture to a gentle simmer. Cover the pot and reduce the heat to low. Allow it to cook for 2.5 to 3 hours, or until the beef cheeks are tender and easily shredded with a fork.
Once cooked, remove the bay leaves and adjust seasoning with more salt and pepper if necessary.
Garnish with chopped parsley before serving.
Serve warm, ideally with a side of mashed potatoes or crusty bread for dipping.
Nutrition Facts
Calories |
2205 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 84.0 g | 108% | |
| Saturated Fat | 22.9 g | 114% | |
| Polyunsaturated Fat | 4.2 g | ||
| Cholesterol | 900 mg | 300% | |
| Sodium | 5207 mg | 226% | |
| Total Carbohydrate | 76.7 g | 28% | |
| Dietary Fiber | 20.8 g | 74% | |
| Total Sugars | 35.4 g | ||
| Protein | 242.8 g | 486% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 541 mg | 42% | |
| Iron | 32.3 mg | 179% | |
| Potassium | 6555 mg | 139% | |
*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.
