High Protein Estofado de Carrillera de Ternera

Elevate your meal prep with this High Protein Estofado de Carrillera de Ternera, a hearty and flavorful Spanish stew that promises melt-in-your-mouth tenderness and rich, savory depth. Made with succulent beef cheeks slow-cooked to perfection in a robust mix of red wine, beef stock, and aromatic vegetables, this dish is both protein-packed and soul-satisfying. The combination of garlic, thyme, and bay leaves infuses every bite with fragrant warmth, while a touch of tomato paste adds a delightful hint of tanginess. Ideal for cozy family dinners or impressive dinner parties, this comforting estofado is best served with crusty bread or creamy mashed potatoes to soak up the velvety sauce. With its high protein content, simple ingredients, and slow-simmering technique, this traditional recipe delivers nourishing indulgence in every spoonful. Perfect for those looking to combine Spanish culinary tradition with a nutritious twist!

Nutriscore Rating: 75/100

Prep Time:20 mins

Cook Time:180 mins

Total Time:200 mins

Servings: 6

Ingredients

• 1.5 kilograms beef cheeks
• 3 tablespoons olive oil
• 2 large onion
• 3 medium carrots
• 3 units celery sticks
• 4 units garlic cloves
• 2 tablespoons flour
• 500 milliliters red wine
• 1 liters beef stock
• 2 units bay leaves
• 1 teaspoon thyme
• 2 tablespoons tomato paste
• 1 teaspoon salt
• 0.5 teaspoon black pepper

Directions

Step 1

Trim any excess fat from the beef cheeks and cut them into large chunks, approximately 4-5 cm.

Step 2

Season the beef pieces with salt and black pepper.

Step 3

Heat 2 tablespoons of olive oil in a large Dutch oven over medium-high heat. Brown the beef pieces in batches, making sure not to overcrowd the pan. Remove and set them aside.

Step 4

In the same pot, add the remaining olive oil and reduce the heat to medium. Add the chopped onions and a pinch of salt. Cook until softened and translucent, about 5 minutes.

Step 5

Add chopped carrots and celery, cooking for another 5 minutes until they start to soften.

Step 6

Add minced garlic and flour. Stir well for about 1 minute until the flour is absorbed.

Step 7

Pour in the red wine, using a wooden spoon to scrape any browned bits from the bottom of the pot. Increase the heat and bring the wine to a boil for about 2-3 minutes.

Step 8

Add the beef stock, bay leaves, thyme, and tomato paste to the pot. Stir to combine.

Step 9

Return the browned beef and any juices that have accumulated back into the pot.

Step 10

Bring the mixture to a boil, then reduce to a low simmer. Cover the pot and cook for about 2.5 hours, stirring occasionally, until the beef is tender and the sauce has thickened.

Step 11

Taste and adjust the seasoning with salt and pepper if necessary. Discard the bay leaves before serving.

Step 12

Serve hot, ideally with crusty bread or over mashed potatoes for a complete meal.

Nutrition Facts

Serving size	(3844.6g)

Amount per serving	% Daily Value*
Calories	3135.4

Total Fat 103.2g	0%
Saturated Fat 30.5g	0%
Polyunsaturated Fat 4.3g
Cholesterol 1350mg	0%
Sodium 7082.6mg	0%
Total Carbohydrate 100.3g	0%
Dietary Fiber 16.1g	0%
Total Sugars 37.6g
Protein 361.6g	0%

Vitamin D 0IU	0%
Calcium 551.9mg	0%
Iron 45.5mg	0%
Potassium 7952.6mg	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: 33.5%

Protein: 52.1%

Carbs: 14.5%