Low Carb Traditional Estofado (Spanish Beef Stew)

Indulge in the hearty flavors of Spain with this Low Carb Traditional Estofado, a rich and fragrant Spanish beef stew that's perfect for cozy nights. Tender, seared beef chuck is simmered to perfection with aromatic spices like smoked paprika and cumin, while fresh low-carb vegetables—zucchini and cauliflower—pair beautifully to create a wholesome meal without the carb-heavy additions. A splash of optional dry red wine deepens the robust flavor profile, and a garnish of fresh parsley adds a burst of freshness to every bowl. This keto-friendly take on the classic estofado is slow-cooked for maximum flavor, making it a must-try recipe for beef stew lovers looking to enjoy a satisfying, nutrient-packed dish. Ready in just over two hours, it’s great for meal prepping or impressing guests with a taste of traditional Spanish cuisine.

Nutriscore Rating: 71/100

Prep Time:20 mins

Cook Time:120 mins

Total Time:140 mins

Servings: 6

Ingredients

• 2 lbs beef chuck (cut into 1.5-inch cubes)
• 3 tbsp olive oil
• 2 tsp smoked paprika
• 1 tsp ground cumin
• 4 count garlic cloves (minced)
• 1 count onion (medium, diced)
• 1 count red bell pepper (diced)
• 2 tbsp tomato paste
• 4 cups beef broth (low sodium)
• 0.5 cups dry red wine (optional)
• 2 count bay leaves
• 1 count zucchini (cut into bite-sized pieces)
• 2 cups cauliflower florets
• 1 tsp salt
• 0.5 tsp black pepper
• 2 tbsp fresh parsley (chopped, for garnish)

Directions

Step 1

Season the beef cubes with salt and black pepper.

Step 2

In a large, heavy-bottomed pot, heat 2 tablespoons of olive oil over medium-high heat.

Step 3

Sear the beef cubes in batches until browned on all sides, about 2-3 minutes per side. Remove the beef and set aside.

Step 4

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

Step 5

Add the diced onion and red bell pepper. Sauté for 5 minutes until softened.

Step 6

Stir in the minced garlic, smoked paprika, and cumin. Cook for 1 minute until fragrant.

Step 7

Add the tomato paste and cook for another minute, stirring to combine.

Step 8

Deglaze the pot with the red wine (if using), scraping the bottom to release any browned bits.

Step 9

Return the beef to the pot and pour in the beef broth. Add the bay leaves and bring the stew to a gentle simmer.

Step 10

Reduce the heat to low, cover the pot, and let it simmer for 90 minutes, stirring occasionally.

Step 11

After 90 minutes, add the zucchini and cauliflower to the pot. Simmer, uncovered, for another 30 minutes, or until the vegetables are tender and the stew has thickened.

Step 12

Taste and adjust seasoning with additional salt and pepper if needed.

Step 13

Remove bay leaves before serving.

Step 14

Serve the Estofado hot, garnished with fresh parsley.

Nutrition Facts

Serving size	(2804.7g)

Amount per serving	% Daily Value*
Calories	3071.0

Total Fat 228.3g	0%
Saturated Fat 79.5g	0%
Polyunsaturated Fat 4.0g
Cholesterol 680.4mg	0%
Sodium 3726.8mg	0%
Total Carbohydrate 62.7g	0%
Dietary Fiber 16.1g	0%
Total Sugars 26.8g
Protein 193.6g	0%

Vitamin D 0IU	0%
Calcium 330.6mg	0%
Iron 30.7mg	0%
Potassium 5076.0mg	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: 66.7%

Protein: 25.1%

Carbs: 8.1%