Soy-Free Estofado de Carrillera de Ternera
Discover the ultimate comfort food with this Soy-Free Estofado de Carrillera de Ternera, a Spanish-inspired beef cheek stew that's rich, hearty, and packed with incredible depth of flavor. Tender chunks of slow-braised beef cheeks are nestled in a robust sauce made from a medley of sautéed vegetables, tomato paste, aromatic herbs, and a splash of red wine, creating a symphony of savory goodness. What makes this dish truly special is its thoughtful soy-free preparation, making it a comforting option for those with dietary restrictions. Finished with buttery potatoes cooked right in the sauce, this one-pot wonder is perfect for cozy family dinners or a show-stopping centerpiece for entertaining guests. Serve it piping hot and let the melt-in-your-mouth beef and flavorful broth transport you straight to the heart of Spanish cuisine.
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Ingredients
- 800 grams beef cheeks
- 3 tablespoons olive oil
- 2 large onion
- 4 medium carrots
- 2 pieces celery sticks
- 4 units garlic cloves
- 1 medium red bell pepper
- 2 tablespoons tomato paste
- 250 ml red wine
- 500 ml beef stock
- 2 units bay leaves
- 2 sprigs fresh thyme
- 1 teaspoon paprika
- 0.5 teaspoon ground black pepper
- 1 teaspoon salt
- 4 medium potatoes
Directions
Step 1
Trim any excess fat from the beef cheeks and cut them into large chunks, about 4-5 cm wide.
Step 2
In a large heavy-bottomed pot, heat 2 tablespoons of olive oil over medium-high heat.
Step 3
Brown the beef cheeks on all sides until they develop a rich color. Do this in batches if necessary to avoid overcrowding the pot. Set the beef aside.
Step 4
Add the remaining tablespoon of olive oil to the pot if needed. Reduce the heat to medium.
Step 5
Dice the onions, slice the carrots and celery, and mince the garlic. Chop the red bell pepper into small pieces.
Step 6
Add onions, carrots, celery, and red bell pepper to the pot. Sauté for about 10 minutes or until the vegetables are softened.
Step 7
Stir in the minced garlic and tomato paste, cooking for another 2-3 minutes to develop flavor.
Step 8
Pour in the red wine to deglaze the pot, scraping up any brown bits from the bottom.
Step 9
Let the wine simmer for about 5 minutes or until it reduces by half.
Step 10
Return the browned beef cheeks to the pot, and pour in the beef stock until the meat is just covered.
Step 11
Add bay leaves, thyme sprigs, paprika, salt, and ground black pepper to the pot.
Step 12
Bring the stew to a gentle boil, then reduce the heat to low. Cover the pot with a lid and let it simmer for about 2.5 to 3 hours or until the meat becomes tender and breaks apart easily with a fork.
Step 13
Peel and cut the potatoes into large chunks.
Step 14
In the last hour of cooking, add the potatoes to the pot and stir them in.
Step 15
Once fully cooked, adjust the seasoning with additional salt and pepper if necessary.
Step 16
Remove the bay leaves and thyme sprigs before serving.
Step 17
Serve the estofado hot, with the stewed vegetables and potatoes spooned over the tender beef cheeks.
Nutrition Facts
| Serving size | (3320.4g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2765.0 |
| Total Fat 77.1g | 0% |
| Saturated Fat 19.8g | 0% |
| Polyunsaturated Fat 4.3g | |
| Cholesterol 720mg | 0% |
| Sodium 4976.6mg | 0% |
| Total Carbohydrate 264.7g | 0% |
| Dietary Fiber 37.7g | 0% |
| Total Sugars 52.4g | |
| Protein 218.5g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 535.4mg | 0% |
| Iron 34.9mg | 0% |
| Potassium 9829.4mg | 0% |
Source of Calories