Keto Estofado de Carrillera de Ternera

Indulge in the rich, savory flavors of Keto Estofado de Carrillera de Ternera, a traditional Spanish beef cheek stew reimagined for a low-carb lifestyle. This melt-in-your-mouth dish features tender, slow-cooked beef cheeks simmered in a robust medley of vegetables, dry red wine, and aromatic herbs like thyme and rosemary. The velvety, keto-friendly sauce is thickened with xanthan gum, creating the perfect accompaniment to each succulent bite. With its impressive depth of flavor and hearty texture, this gluten-free stew is a show-stopping dish ideal for family dinners or special occasions. Garnished with fresh parsley, it’s as visually stunning as it is satisfying. Perfect for those following a keto diet, this recipe brings together comforting, bold flavors with guilt-free indulgence!

Nutriscore Rating: 74/100

Prep Time:20 mins

Cook Time:180 mins

Total Time:200 mins

Servings: 6

Ingredients

• 1000 g beef cheeks
• 3 tablespoons olive oil
• 1 medium onion
• 4 garlic cloves
• 2 stalks celery
• 1 medium carrot
• 1 medium red bell pepper
• 250 ml dry red wine
• 500 ml beef stock
• 2 tablespoons tomato paste
• 1 bay leaf
• 1 tablespoon fresh thyme
• 1 tablespoon fresh rosemary
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 1 teaspoon xanthan gum
• 2 tablespoons chopped parsley

Directions

Step 1

Pat the beef cheeks dry with paper towels and season with salt and black pepper.

Step 2

In a large Dutch oven or heavy pot, heat the olive oil over medium-high heat.

Step 3

Add the seasoned beef cheeks and brown on all sides, about 10 minutes. Remove from the pot and set aside.

Step 4

Lower the heat to medium and add the chopped onion, garlic, celery, carrot, and red bell pepper to the pot.

Step 5

Sauté the vegetables until they are soft, about 8-10 minutes.

Step 6

Stir in the tomato paste and cook for an additional 2 minutes.

Step 7

Pour in the red wine, bringing it to a simmer, and let it reduce by half, about 5-7 minutes.

Step 8

Return the beef cheeks to the pot, along with any accumulated juices.

Step 9

Add the beef stock, bay leaf, thyme, and rosemary. Bring to a boil.

Step 10

Reduce heat to low, cover, and let it simmer for approximately 2.5 to 3 hours or until the beef cheeks are tender.

Step 11

Remove the beef cheeks and set them aside.

Step 12

Using a hand blender, blend the liquid and vegetables in the pot until smooth (or transfer to a stand blender).

Step 13

Return the beef cheeks to the pot and stir in the xanthan gum, cooking for an additional 5 minutes until the sauce thickens.

Step 14

Adjust seasoning with salt and pepper if necessary.

Step 15

Garnish with chopped parsley before serving.

Step 16

Serve the keto estofado de carrillera de ternera hot.

Nutrition Facts

Serving size	(2219.1g)

Amount per serving	% Daily Value*
Calories	2063.6

Total Fat 82.3g	0%
Saturated Fat 22.3g	0%
Polyunsaturated Fat 4.0g
Cholesterol 900mg	0%
Sodium 4819.7mg	0%
Total Carbohydrate 49.3g	0%
Dietary Fiber 11.5g	0%
Total Sugars 19.5g
Protein 237.7g	0%

Vitamin D 0IU	0%
Calcium 283.6mg	0%
Iron 29.4mg	0%
Potassium 4896.1mg	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: 39.2%

Protein: 50.3%

Carbs: 10.4%