Low Carb Estofado de Carrillera de Ternera

Indulge in the rich, comforting flavors of this **Low Carb Estofado de Carrillera de Ternera**, a traditional Spanish beef cheek stew reimagined for a low-carb lifestyle. Succulent, slow-braised beef cheeks are seared to golden perfection before simmering in a luscious sauce of red wine, tomato paste, and aromatic vegetables like carrots, celery, and red bell pepper. Infused with the earthy notes of bay leaves, thyme, and paprika, this hearty one-pot dish offers a velvety, melt-in-your-mouth texture that’s as satisfying as it is healthy. With minimal prep and a long, gentle cook time, this stew rewards your patience with incredible depth of flavor. Perfect for cozy family dinners or entertaining guests, this keto-friendly twist on a Spanish classic proves that indulgence and mindful eating can go hand in hand.

Nutriscore Rating: 75/100

Prep Time:20 mins

Cook Time:180 mins

Total Time:200 mins

Servings: 6

Ingredients

• 1000 g Beef cheeks
• 3 tbsp Olive oil
• 1 large Onion
• 4 units Garlic cloves
• 2 medium Carrots
• 2 units Celery stalks
• 1 large Red bell pepper
• 2 tbsp Tomato paste
• 250 ml Red wine
• 500 ml Beef stock
• 2 units Bay leaf
• 1 tsp Thyme
• 1 tsp Paprika
• 1 tsp Salt
• 1 tsp Black pepper

Directions

Step 1

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

Step 2

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

Step 3

Brown the beef cheeks on all sides, about 5 minutes per side. Remove the beef and set aside.

Step 4

Lower the heat to medium and add the remaining tablespoon of olive oil.

Step 5

Finely chop the onion, garlic, carrots, celery, and red bell pepper, then add them to the pot.

Step 6

Cook the vegetables for about 5-7 minutes, until they are softened.

Step 7

Stir in the tomato paste and cook for 2 minutes to caramelize.

Step 8

Pour in the red wine, scraping up any browned bits from the bottom of the pot. Allow the wine to reduce by half, about 5 minutes.

Step 9

Add the browned beef cheeks back to the pot along with beef stock.

Step 10

Add the bay leaves, thyme, and paprika to the pot. Stir to combine.

Step 11

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

Step 12

Cook the stew slowly for about 2.5 to 3 hours, or until the beef cheeks are tender and easily pulled apart with a fork.

Step 13

Adjust seasoning with more salt and pepper if necessary.

Step 14

Remove and discard the bay leaves before serving.

Nutrition Facts

Serving size	(2419.3g)

Amount per serving	% Daily Value*
Calories	2141.8

Total Fat 83.1g	0%
Saturated Fat 22.5g	0%
Polyunsaturated Fat 4.2g
Cholesterol 900mg	0%
Sodium 4889.1mg	0%
Total Carbohydrate 65.2g	0%
Dietary Fiber 14.8g	0%
Total Sugars 28.3g
Protein 239.9g	0%

Vitamin D 0IU	0%
Calcium 375.2mg	0%
Iron 31.4mg	0%
Potassium 5503.8mg	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: 38.0%

Protein: 48.8%

Carbs: 13.3%