I had been walking in the rain, dodging puddles and juggling a bag of produce when the scent of spiced beef stew stopped me cold. Warm, cinnamon-laced air floated out the door each time it opened, beckoning me like a home I didn’t know I missed. I wasn’t expecting to sit down—I had a dinner plan at home—but the draw of that aroma won.
Months later, I found myself revisiting those flavors in my own kitchen—this time guided by the richness of Filipino and Mediterranean influences with a twist using an Instant Pot.
The smell of cinnamon and allspice rising from the bubbling pot took me right back to that warm bistro. And as I spooned it over garlic mashed potatoes, my family couldn’t stop raving. Cooking Beef Estofado became more than a meal—it became a memory-in-the-making kind of dish. Hearty, balanced, and surprisingly easy to pull off for a weeknight dinner or a cozy weekend gathering.
Short Description
Beef Estofado is a comforting, slow-simmered beef stew infused with warm spices, tomato richness, and tangy red wine vinegar—cooked in the Instant Pot for a fuss-free, flavor-packed dish.
Key Ingredients
- 2 lbs (900g) beef chuck, cut into 1-inch cubes
- 2 tablespoons olive oil
- 1 large onion, chopped
- 1 lb pearl onions or small shallots, peeled
- 4 garlic cloves, minced
- 2 tablespoons tomato paste
- 1 can (14 oz) crushed tomatoes
- 1/2 cup red wine vinegar
- 1/2 teaspoon ground cinnamon
- 1 teaspoon dried oregano
- 1/2 teaspoon allspice
- 1 bay leaf
- 2 cups beef broth
- Salt and black pepper to taste
- Fresh parsley, chopped (for garnish)
Tools Needed
- Instant Pot (or electric pressure cooker)
- Tongs
- Wooden spoon
- Cutting board & knife
- Measuring spoons & cups
- Small bowl for holding seared beef
Cooking Instructions
Step 1: Sear the Beef
Set your Instant Pot to Sauté mode and let it heat for about 2 minutes. Add the olive oil. Working in batches, add the beef cubes and sear them until browned on all sides, about 2-3 minutes per side. Don’t overcrowd the pot—this helps develop a deep flavor. Transfer browned beef to a separate bowl and set aside.
Step 2: Sauté the Onions and Garlic
Add chopped onion and pearl onions directly into the pot. Sauté for 3–4 minutes, or until they start to soften and take on color. Add minced garlic and sauté for another 60 seconds, just until fragrant—don’t let it burn.
Step 3: Build the Flavor Base
Stir in the tomato paste, crushed tomatoes, red wine vinegar, cinnamon, oregano, allspice, and bay leaf. Let it simmer for a minute or two so the tomato paste caramelizes slightly—this enhances the depth of the stew.
Step 4: Return Beef and Add Broth
Add the seared beef back to the pot and pour in the beef broth. Season generously with salt and freshly ground black pepper. Stir well to combine all ingredients.
Step 5: Pressure Cook
Close the lid, set the valve to “Sealing,” and pressure cook on High for 35 minutes. Once done, allow the pressure to naturally release for 10 minutes, then perform a quick release.
Step 6: Finish and Serve
Carefully open the lid, discard the bay leaf, and give the stew a good stir. Taste and adjust seasoning if needed. Garnish with fresh parsley and serve hot.
Why You’ll Love This Recipe
– Rich, warming flavors with minimal effort
– One-pot convenience using the Instant Pot
– Great for meal prep—flavors deepen over time
– Easily adaptable for low-carb or gluten-free diets
– Balanced with protein, aromatics, and a touch of acidity
Mistakes to Avoid & Solutions
1.Overcrowding the pot when searing
This causes the beef to steam instead of brown.
Sear in batches for better caramelization.
2. Using the wrong cut of beef
Leaner cuts dry out and lack flavor.
Stick with beef chuck or another marbled cut.
3. Skipping the tomato paste caramelization
It adds crucial umami depth.
Always sauté tomato paste for 1–2 minutes before adding liquids.
4. Not allowing natural pressure release
Releasing pressure too quickly can toughen the meat.
Let it naturally release for 10 minutes for tender results.
5. Adding salt too early
Beef broth can be salty.
Season lightly during cooking, then adjust at the end.
Serving and Pairing Suggestions
Serve Beef Estofado generously over:
– Creamy mashed potatoes (adds richness)
– Steamed white or jasmine rice (a traditional base)
– Rustic crusty bread (perfect for soaking up the sauce)
Pair with:
– A glass of bold red wine (like Syrah or Cabernet Sauvignon)
– Roasted carrots or buttered green beans
– Light garden salad with a citrus vinaigrette for contrast
Serving Style:
– Family-style in a large Dutch oven or stewpot
– Plated individually for a more elegant presentation
– Buffet-style with rice and bread on the side
Storage and Reheating Tips
Refrigeration: Store leftovers in an airtight container in the fridge for up to 4 days.
Freezing: Freeze cooled stew in labeled freezer bags or containers for up to 3 months.
Reheating:
Microwave: Heat in 1-minute intervals, stirring between, until warm.
Stovetop: Simmer gently in a covered pot over low heat, adding a splash of broth or water if needed.
Instant Pot: Use the “Sauté” function to warm gently without overcooking.
FAQs
1. Can I make Beef Estofado without an Instant Pot?
Yes! Use a Dutch oven on the stovetop. After searing and building the sauce, simmer covered for 2–2.5 hours, until beef is fork-tender.
2. Is there a substitute for red wine vinegar?
Try apple cider vinegar or balsamic vinegar for a slightly sweeter twist.
3. Can I add vegetables to this dish?
Yes. Add carrots or potatoes when pressure cooking, but note they’ll soften significantly. For firmer veggies, add after pressure cooking and simmer for 5–10 minutes.
4. What if I don’t have crushed tomatoes?
Use whole canned tomatoes and break them up with a spoon, or substitute with tomato sauce for a smoother base.
5. Is this dish spicy?
No, it’s warmly spiced but not hot. If you’d like heat, try adding a pinch of red pepper flakes or smoked paprika.
Tips & Tricks
– Brown the beef well—it creates a deep, savory flavor that defines the stew.
– Let it rest for a few minutes after cooking to allow flavors to meld.
– If you’re prepping in advance, make it a day early—it tastes even better the next day.
– Use fresh pearl onions for the best texture, but frozen peeled ones work great too.
– Want a thicker sauce? After pressure cooking, remove the lid and simmer on Sauté for 5–10 minutes to reduce.
Recipe Variations
1. Sweet-Spiced Filipino Style
Add 1 tablespoon of brown sugar and 1/4 cup of banana ketchup to the sauce. This gives it a sweeter, more tropical flavor popular in Filipino households.
2. Mediterranean-Inspired Estofado
Add kalamata olives and a splash of dry red wine instead of vinegar. Use rosemary instead of oregano. Serve with couscous or herbed rice.
3.Vegetable-Heavy Version
Add chopped carrots, bell peppers, and green beans post-pressure cooking. Simmer on Sauté mode for 5–8 minutes until just tender.
3. Low-Carb Twist
Skip the rice or potatoes and serve with mashed cauliflower or roasted zucchini. Ensure no sugar-based ingredients are used in the base.
4. Beefless (Plant-Based) Option
Use jackfruit or seared mushrooms as a substitute. Pressure cook only for 15 minutes since these ingredients require less time.
Final Thoughts
Beef Estofado is one of those meals that lingers in memory—not just because it tastes phenomenal, but because it warms your kitchen, your mood, and everyone at your table. The savory depth of beef, the gentle sweetness of pearl onions, the brightness from vinegar, and the hint of spice all come together like a slow-simmered symphony. It’s both rustic and refined, rich yet balanced.
Trying something new or bringing back a cherished family tradition, this dish welcomes both with open arms—offering room for creativity while delivering pure comfort in every bite. I find myself reaching for it during chilly evenings or any time I want a no-fuss dinner that feels special.
Beef Estofado
Print ThisIngredients
- 2 lbs (900g) beef chuck, cut into 1-inch cubes
- 2 tablespoons olive oil
- 1 large onion, chopped
- 1 lb pearl onions or small shallots, peeled
- 4 garlic cloves, minced
- 2 tablespoons tomato paste
- 1 can (14 oz) crushed tomatoes
- 1/2 cup red wine vinegar
- 1/2 teaspoon ground cinnamon
- 1 teaspoon dried oregano
- 1/2 teaspoon allspice
- 1 bay leaf
- 2 cups beef broth
- Salt and black pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions
Step 1: Sear the Beef
Set your Instant Pot to Sauté mode and let it heat for about 2 minutes. Add the olive oil. Working in batches, add the beef cubes and sear them until browned on all sides, about 2-3 minutes per side. Don’t overcrowd the pot—this helps develop a deep flavor. Transfer browned beef to a separate bowl and set aside.
Step 2: Sauté the Onions and Garlic
Add chopped onion and pearl onions directly into the pot. Sauté for 3–4 minutes, or until they start to soften and take on color. Add minced garlic and sauté for another 60 seconds, just until fragrant—don’t let it burn.
Step 3: Build the Flavor Base
Stir in the tomato paste, crushed tomatoes, red wine vinegar, cinnamon, oregano, allspice, and bay leaf. Let it simmer for a minute or two so the tomato paste caramelizes slightly—this enhances the depth of the stew.
Step 4: Return Beef and Add Broth
Add the seared beef back to the pot and pour in the beef broth. Season generously with salt and freshly ground black pepper. Stir well to combine all ingredients.
Step 5: Pressure Cook
Close the lid, set the valve to “Sealing,” and pressure cook on High for 35 minutes. Once done, allow the pressure to naturally release for 10 minutes, then perform a quick release.
Step 6: Finish and Serve
Carefully open the lid, discard the bay leaf, and give the stew a good stir. Taste and adjust seasoning if needed. Garnish with fresh parsley and serve hot.
