Low Sodium Estofado de Carrillera de Ternera

Indulge in the rich, melt-in-your-mouth flavors of Low Sodium Estofado de Carrillera de Ternera, a Spanish-inspired beef cheek stew that's both wholesome and comforting. This recipe transforms tender beef cheeks into a velvety, slow-cooked masterpiece, infused with aromatic vegetables, low sodium beef stock, and a splash of red wine for depth. The dish features a medley of sautéed onions, carrots, celery, and red bell pepper, complemented by fragrant thyme and bay leaves, creating a robust flavor profile without excess salt. A final touch of unsalted butter enriches the sauce, while a sprinkle of fresh parsley adds brightness to every bite. Perfect for a cozy family dinner or an impressive meal for guests, this low-sodium stew pairs wonderfully with creamy mashed potatoes or crusty bread to soak up every drop of its luscious sauce.

Nutriscore Rating: 77/100

Prep Time:30 mins

Cook Time:180 mins

Total Time:210 mins

Servings: 6

Ingredients

• 1.5 kg beef cheeks
• 3 tablespoons olive oil
• 2 medium yellow onion
• 2 large carrots
• 2 stalks celery stalks
• 4 cloves garlic
• 1 large red bell pepper
• 2 tablespoons tomato paste
• 1 liter low sodium beef stock
• 250 ml red wine
• 2 pieces bay leaves
• 4 sprigs fresh thyme
• 0.25 teaspoon ground black pepper
• 30 grams unsalted butter
• 2 tablespoons fresh parsley

Directions

Step 1

Trim any excess fat from the beef cheeks and pat dry with a paper towel.

Step 2

Heat olive oil in a large Dutch oven over medium-high heat. Sear the beef cheeks on all sides until browned, about 4-5 minutes per side. Remove and set aside.

Step 3

Dice the onions, carrots, and celery. Mince the garlic.

Step 4

In the same pot, add the onions, carrots, celery, and garlic. Sauté for 5-7 minutes until the vegetables are softened.

Step 5

Dice the red bell pepper and add it to the pot along with the tomato paste. Cook for another 2 minutes, stirring to combine.

Step 6

Pour in the red wine and deglaze the pot by scraping any browned bits from the bottom. Let the wine reduce by half.

Step 7

Return the beef cheeks to the pot. Add the low sodium beef stock, bay leaves, thyme, and ground black pepper.

Step 8

Bring the mixture to a gentle simmer. Cover the pot and cook over low heat for 3 hours or until the beef cheeks are tender and easily pull apart.

Step 9

Once done, remove the bay leaves and thyme sprigs. Stir in unsalted butter to enrich the sauce.

Step 10

Garnish with freshly chopped parsley before serving.

Nutrition Facts

Serving size	(3489.3g)

Amount per serving	% Daily Value*
Calories	3011.2

Total Fat 128.5g	0%
Saturated Fat 44.4g	0%
Polyunsaturated Fat 4.2g
Cholesterol 1416.4mg	0%
Sodium 1471.8mg	0%
Total Carbohydrate 68.8g	0%
Dietary Fiber 14.9g	0%
Total Sugars 28.8g
Protein 354.9g	0%

Vitamin D 0IU	0%
Calcium 443.9mg	0%
Iron 41.8mg	0%
Potassium 7048.1mg	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: 40.6%

Protein: 49.8%

Carbs: 9.7%