Gluten-Free Estofado de Carrillera de Ternera

Indulge in the rich and hearty flavors of Gluten-Free Estofado de Carrillera de Ternera, a Spanish-inspired slow-cooked beef cheek stew that takes comfort food to the next level. Perfectly tender beef cheeks are simmered to perfection in a savory combination of gluten-free beef stock, robust red wine, and aromatic herbs, creating a melt-in-your-mouth experience with every bite. The base of sautéed onions, carrots, and celery brings depth and sweetness, while a touch of tomato paste and garlic enhances the stew's bold flavor profile. Thickened with a gluten-free cornstarch slurry, the luscious sauce clings to each bite of beef. This recipe is a labor of love, requiring slow cooking for optimal tenderness, but the result is an unforgettable dish that's perfect for family dinners or special occasions. Serve it with creamy mashed potatoes or fluffy gluten-free rice for a meal that's as satisfying as it is nourishing.

Nutriscore Rating: 75/100

Prep Time:20 mins

Cook Time:180 mins

Total Time:200 mins

Servings: 6

Ingredients

• 1.5 kg Beef cheeks
• 3 tablespoons Olive oil
• 2 large Onion
• 3 medium Carrot
• 3 Celery stalks
• 4 Garlic cloves
• 2 tablespoons Tomato paste
• 500 ml Dry red wine
• 1 liter Beef stock (gluten-free)
• 2 Bay leaves
• 1 teaspoon Thyme
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 2 tablespoons Cornstarch
• 4 tablespoons Water
• 2 tablespoons Fresh parsley

Directions

Step 1

Trim the beef cheeks of any excess fat and sinew, cutting them into large pieces. Pat them dry with paper towels.

Step 2

Heat the olive oil in a large, heavy-based pot over medium-high heat. Sear the beef cheeks in batches until browned on all sides. Remove the beef from the pot and set aside.

Step 3

Reduce the heat to medium and add the chopped onions, carrots, and celery to the pot. Sauté until the onions are translucent and vegetables begin to soften, about 8-10 minutes.

Step 4

Add the minced garlic and tomato paste, stirring for about 2 minutes until fragrant.

Step 5

Pour in the red wine, bringing it to a boil to deglaze the pot, scraping up any browned bits from the bottom.

Step 6

Return the beef cheeks to the pot. Add the gluten-free beef stock, bay leaves, thyme, salt, and pepper. Stir to combine.

Step 7

Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let it simmer gently for 2.5 to 3 hours or until the beef cheeks are tender and easily pulled apart with a fork.

Step 8

In a small bowl, mix the cornstarch with water to create a slurry. Stir this into the stew to thicken the sauce, cooking for an additional 5-10 minutes.

Step 9

Adjust the seasoning with more salt and pepper if necessary.

Step 10

Garnish with freshly chopped parsley before serving.

Step 11

Serve hot with your choice of gluten-free sides such as mashed potatoes or rice.

Nutrition Facts

Serving size	(3896.3g)

Amount per serving	% Daily Value*
Calories	3110.7

Total Fat 102.8g	0%
Saturated Fat 29.4g	0%
Polyunsaturated Fat 4.0g
Cholesterol 1350mg	0%
Sodium 6923.9mg	0%
Total Carbohydrate 104.2g	0%
Dietary Fiber 16.0g	0%
Total Sugars 34.9g
Protein 356.7g	0%

Vitamin D 0IU	0%
Calcium 520.9mg	0%
Iron 43.2mg	0%
Potassium 7446.0mg	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: 33.4%

Protein: 51.5%

Carbs: 15.1%