Estofado de Carrillera de Ternera

Transport your taste buds to the heart of Spanish cuisine with this soul-warming Estofado de Carrillera de Ternera, a rich and tender beef cheek stew perfect for cozy gatherings. Slowly braised in a savory medley of red wine, beef stock, and aromatic vegetables like carrots, celery, and red bell peppers, this dish beautifully melds deep, robust flavors. The beef cheeks, seared to golden perfection, become irresistibly fork-tender as they simmer for hours, infusing the sauce with their natural richness. Enhanced with garlic, bay leaves, thyme, and a touch of caramelized tomato paste, this hearty stew is a true celebration of slow cooking. Serve it over creamy mashed potatoes, rice, or fresh-crusted bread to savor every drop of its flavor-packed sauce. Ideal for special occasions or Sunday dinners, this Spanish classic is comfort food at its finest!

Nutriscore Rating: 76/100

Prep Time:30 mins

Cook Time:180 mins

Total Time:210 mins

Servings: 6

Ingredients

• 1.5 kg beef cheeks
• 3 tablespoons olive oil
• 2 large onion
• 2 large carrots
• 2 celery stalks
• 1 large red bell pepper
• 4 garlic cloves
• 2 tablespoons tomato paste
• 750 ml red wine
• 500 ml beef stock
• 2 bay leaf
• 1 teaspoon thyme
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 2 tablespoons flour

Directions

Step 1

Trim any excess fat from the beef cheeks and pat them dry with paper towels.

Step 2

Season the beef cheeks generously with salt and pepper on all sides.

Step 3

Heat 2 tablespoons of olive oil in a large heavy-bottomed pot or Dutch oven over medium-high heat.

Step 4

Brown the beef cheeks in batches, ensuring they are well-seared on all sides. Once browned, remove them from the pot and set aside.

Step 5

Add the remaining tablespoon of olive oil to the pot. Saute the chopped onions, carrots, celery, and red bell pepper until softened, about 8-10 minutes.

Step 6

Add the minced garlic and continue to cook for another minute until fragrant.

Step 7

Stir in the tomato paste and cook for another 2 minutes, allowing the paste to caramelize slightly.

Step 8

Dust the vegetables with the flour and stir well to coat evenly. Cook for an additional 2 minutes to cook out the raw flour taste.

Step 9

Pour in the red wine, scraping up any browned bits from the bottom of the pot. Bring to a boil and let it reduce by half, about 10 minutes.

Step 10

Return the beef cheeks to the pot and add the beef stock. Ensure the liquid covers the meat; add more stock or water if necessary.

Step 11

Add the bay leaves, thyme, salt, and black pepper. Stir to combine.

Step 12

Bring the mixture to a gentle simmer, then cover the pot with a lid and reduce the heat to low.

Step 13

Let the stew cook slowly for 2.5 to 3 hours, or until the beef cheeks are tender and easily pull apart with a fork.

Step 14

Remove the bay leaves and adjust the seasoning to taste with more salt and pepper if needed.

Step 15

Serve the estofado hot with crusty bread or over mashed potatoes, rice, or pasta to soak up the delicious sauce.

Nutrition Facts

Serving size	(3644.0g)

Amount per serving	% Daily Value*
Calories	3331.1

Total Fat 102.4g	0%
Saturated Fat 30.1g	0%
Polyunsaturated Fat 4.2g
Cholesterol 1350mg	0%
Sodium 5142.0mg	0%
Total Carbohydrate 109.1g	0%
Dietary Fiber 17.3g	0%
Total Sugars 41.2g
Protein 356.7g	0%

Vitamin D 0IU	0%
Calcium 517.6mg	0%
Iron 46.2mg	0%
Potassium 8035.8mg	0%

*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.

Source of Calories

Fat: 33.1%

Protein: 51.2%

Carbs: 15.7%