Paleo Estofado de Carrillera de Ternera

Savor the rich, melt-in-your-mouth goodness of this Paleo Estofado de Carrillera de Ternera, a rustic Spanish beef cheek stew made with wholesome, clean ingredients perfect for the Paleo lifestyle. Slow-cooked to perfection, tender beef cheeks are braised with a medley of vegetables, fresh thyme, and bay leaves in a flavorful blend of Paleo-friendly red wine and beef stock. This hearty dish captures the essence of traditional comfort food while keeping it gluten-free and grain-free, making it an ideal choice for a health-conscious yet indulgent meal. Garnished with fresh parsley and paired with sides like creamy cauliflower mash or roasted vegetables, this stew is a showstopping centerpiece that’s as nourishing as it is flavorful. Perfect for slow Sundays or special occasions, let this Spanish-inspired Paleo recipe elevate your home-cooked meals.

Nutriscore Rating: 74/100

Prep Time:20 mins

Cook Time:180 mins

Total Time:200 mins

Servings: 6

Ingredients

• 1.5 kg beef cheeks
• 3 tablespoons olive oil
• 2 large onions
• 3 carrots
• 2 celery stalks
• 4 garlic cloves
• 1 large red bell pepper
• 5 sprigs fresh thyme
• 2 bay leaves
• 2 tablespoons tomato paste
• 250 ml red wine (Paleo-friendly)
• 500 ml beef stock
• 2 teaspoons sea salt
• 1 teaspoon black pepper
• 2 tablespoons fresh parsley

Directions

Step 1

Begin by thoroughly rinsing the beef cheeks under cold water and patting them dry with a paper towel. Trim off any excess fat or sinew.

Step 2

Season the beef cheeks generously with salt and black pepper.

Step 3

Heat the olive oil over medium-high heat in a large Dutch oven or heavy-bottomed pot.

Step 4

Brown the beef cheeks in batches to avoid overcrowding the pot. Sear each side for about 4-5 minutes until they develop a rich brown crust. Remove and set aside.

Step 5

Dice the onions, carrots, and celery. Mince the garlic cloves and chop the red bell pepper.

Step 6

In the same pot, reduce the heat to medium and add the onions, carrots, celery, garlic, and red bell pepper. Sauté for about 7-8 minutes until the vegetables soften.

Step 7

Stir in the tomato paste and cook for an additional 2 minutes until it begins to caramelize.

Step 8

Pour in the Paleo-friendly red wine, scraping the bottom of the pot to deglaze and capture all the flavors.

Step 9

Return the beef cheeks to the pot, then add the beef stock, fresh thyme, and bay leaves. Ensure the meat is submerged.

Step 10

Bring the stew to a gentle simmer. Cover and cook on low heat for about 2.5 to 3 hours, stirring occasionally, until the beef cheeks are tender and fall apart easily.

Step 11

Once cooked, remove the thyme sprigs and bay leaves.

Step 12

Taste and adjust seasoning with more salt or pepper if necessary.

Step 13

Garnish with freshly chopped parsley before serving.

Step 14

Serve the Estofado de Carrillera de Ternera with your choice of paleo-friendly sides such as cauliflower mash or roasted vegetables.

Nutrition Facts

Serving size	(3200.3g)

Amount per serving	% Daily Value*
Calories	2854.4

Total Fat 102.1g	0%
Saturated Fat 30.1g	0%
Polyunsaturated Fat 4.3g
Cholesterol 1350mg	0%
Sodium 7477.1mg	0%
Total Carbohydrate 85.8g	0%
Dietary Fiber 20.5g	0%
Total Sugars 44.9g
Protein 353.8g	0%

Vitamin D 0IU	0%
Calcium 475.3mg	0%
Iron 43.2mg	0%
Potassium 7723.1mg	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: 34.3%

Protein: 52.9%

Carbs: 12.8%