Sugar-Free Estofado de Carrillera de Ternera

Indulge in the rich, comforting flavors of Sugar-Free Estofado de Carrillera de Ternera, a hearty Spanish-style beef cheek stew that’s as wholesome as it is satisfying. This slow-cooked masterpiece highlights tender, melt-in-your-mouth beef cheeks simmered with a medley of aromatic vegetables, red wine, and robust spices like smoked paprika and thyme. By omitting sugar, this recipe keeps things naturally savory without compromising its deep, complex flavor profile. Perfect for a cozy dinner, this dish is ideal served with creamy mashed potatoes or artisan bread to soak up the luscious sauce. With just 20 minutes of prep time and a long, slow simmer to bring out maximum flavor, this sugar-free estofado feels like a labor of love fit for any special occasion or an indulgent weeknight treat.

Nutriscore Rating: 77/100

Prep Time:20 mins

Cook Time:180 mins

Total Time:200 mins

Servings: 4

Ingredients

• 1000 grams Beef cheeks
• 3 tablespoons Olive oil
• 1 large, finely chopped Onion
• 2 medium, diced Carrots
• 2 diced Celery stalks
• 1 large, diced Red bell pepper
• 4 minced Garlic cloves
• 2 tablespoons Tomato paste
• 250 milliliters Red wine
• 500 milliliters Beef stock
• 2 whole Bay leaves
• 1 teaspoon, dried Thyme
• 1 teaspoon, smoked Paprika
• 0.5 teaspoon, ground Black pepper
• 1 teaspoon Salt
• 2 tablespoons, for garnish Chopped parsley

Directions

Step 1

Begin by trimming any excess fat from the beef cheeks and season them with salt and black pepper.

Step 2

In a large heavy pot, heat 2 tablespoons of olive oil over medium-high heat. Sear the beef cheeks until browned on all sides, about 8-10 minutes, and then remove them from the pot and set aside.

Step 3

In the same pot, add the remaining tablespoon of olive oil and lower the heat to medium. Add the chopped onion, carrots, celery, and bell pepper. Sauté the vegetables until they are softened, about 10 minutes.

Step 4

Stir in the minced garlic and cook for another 1-2 minutes until fragrant.

Step 5

Add the tomato paste to the vegetables, stirring well to combine, and let it cook for 2 more minutes.

Step 6

Pour in the red wine to deglaze the pot, scraping up any browned bits from the bottom. Let it simmer for 5 minutes until slightly reduced.

Step 7

Return the beef cheeks to the pot and pour in the beef stock. Add the bay leaves, thyme, and smoked paprika.

Step 8

Bring the mixture to a gentle simmer. Cover the pot and reduce the heat to low. Allow it to cook for 2.5 to 3 hours, or until the beef cheeks are tender and easily shredded with a fork.

Step 9

Once cooked, remove the bay leaves and adjust seasoning with more salt and pepper if necessary.

Step 10

Garnish with chopped parsley before serving.

Step 11

Serve warm, ideally with a side of mashed potatoes or crusty bread for dipping.

Nutrition Facts

Serving size	(2819.2g)

Amount per serving	% Daily Value*
Calories	2204.6

Total Fat 84.0g	0%
Saturated Fat 22.9g	0%
Polyunsaturated Fat 4.2g
Cholesterol 900mg	0%
Sodium 5207.3mg	0%
Total Carbohydrate 76.7g	0%
Dietary Fiber 20.8g	0%
Total Sugars 35.4g
Protein 242.8g	0%

Vitamin D 0IU	0%
Calcium 540.7mg	0%
Iron 32.3mg	0%
Potassium 6555.4mg	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: 37.2%

Protein: 47.7%

Carbs: 15.1%