This past weekend, we drove out to my brother-in-law’s place for one of those low-key family catchups that start with board games and end with everyone raiding the fridge for leftovers. Their house smelled like slow-cooked happiness the moment we stepped through the door. My niece ran past with a spoon clutched in her hand and a suspiciously tomato-colored smear across her cheek. Something was clearly bubbling in the kitchen—and curiosity won over the domino tournament.
My sister-in-law, apron on and a glass of red wine in hand, waved me in and lifted the lid of the Instant Pot like it was a magician’s hat. The steam hit first—warm and fragrant with cinnamon, garlic, and something tangy. Nestled inside was a rich, savory Beef Estofado, deep red and glistening, the pearl onions glinting like little gems. She handed me a spoonful before I could even ask. That bite sealed it: velvety beef, spice-kissed sauce, the perfect balance of sweet acidity and slow-cooked comfort. I begged for the recipe on the spot.
So here I am, back home, re-creating that same Estofado in my own kitchen—tweaking it just slightly for my Instant Pot and my taste buds, and turning it into something I know I’ll make again and again. This recipe is pure warmth in a bowl, made for cozy dinners and casual gatherings, no fancy plating required.
Short Description
Beef Estofado is a savory, slightly tangy stew featuring tender beef cubes simmered with crushed tomatoes, warm spices, and pearl onions. Made in the Instant Pot for convenience, it’s deeply flavorful and perfect over rice, mashed potatoes, or crusty bread.
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, for garnish
Tools Needed
- Instant Pot or electric pressure cooker
- Wooden spoon or spatula
- Sharp knife and cutting board
- Measuring cups and spoons
- Bowl for seared beef
- Ladle for serving
Cooking Instructions
Step 1: Sear the Beef
Set the Instant Pot to Sauté mode and heat the olive oil. Add beef cubes in batches—don’t overcrowd. Sear each side for about 2–3 minutes until browned. Transfer browned beef to a bowl and repeat until all is done.
Step 2: Sauté the Aromatics
Add the chopped onion and pearl onions directly into the pot. Sauté for 3–4 minutes until softened and lightly golden. Stir in minced garlic and cook for 1 minute, just until fragrant.
Step 3: Build the Base
Add tomato paste and stir it through the onions. Pour in the crushed tomatoes and red wine vinegar, then add cinnamon, oregano, allspice, and the bay leaf. Stir thoroughly to combine all the flavors.
Step 4: Combine and Pressure Cook
Return the seared beef to the pot. Pour in the beef broth and season generously with salt and black pepper. Stir well. Secure the lid, set the valve to Sealing, and pressure cook on High for 35 minutes.
Step 5: Natural Release and Final Stir
Once cooking is complete, let the pressure release naturally for 10 minutes. Then carefully turn the valve to release any remaining pressure. Remove the lid, give the stew a good stir, and discard the bay leaf.
Step 6: Serve and Garnish
Taste and adjust seasoning if needed. Ladle the stew over rice, creamy mashed potatoes, or serve with slices of crusty sourdough. Garnish with fresh parsley just before serving.
Why You’ll Love This Recipe
Flavorful: Spices like cinnamon and allspice bring warmth and depth.
Tender Beef: The Instant Pot transforms chuck into buttery bites.
Balanced Taste: The acidity of red wine vinegar complements the richness.
One-Pot Wonder: Minimal cleanup with maximum flavor.
Great for Meal Prep: Even better the next day!
Mistakes to Avoid & Solutions
Using Lean Cuts of Beef
Leaner cuts like sirloin can dry out. Stick with chuck for better marbling and tenderness.
Skipping the Sear
Searing builds flavor. If you skip it, the stew can taste flat. Brown in batches for best results.
Overcrowding the Pot During Searing
This leads to steaming instead of browning. Sear in small batches.
Using Too Much Vinegar
More is not better. Stick to ½ cup—any more will overpower the stew.
Quick Releasing All Pressure Too Soon
Instantly venting all pressure can make the beef tough. Let it naturally release for at least 10 minutes.
Serving and Pairing Suggestions
– Serve over fluffy white rice or garlic mashed potatoes for a comforting meal.
– Pair with crusty bread to soak up every drop of that savory sauce.
– For a lighter option, serve over cauliflower mash or steamed green beans.
– Works well as a centerpiece for family-style dinners or packed in a thermos for a hearty lunch.
– Pairs beautifully with a robust red wine or a spiced herbal tea.
Storage and Reheating Tips
– Refrigerate in an airtight container for up to 4 days.
– Freeze for up to 3 months in freezer-safe bags or containers.
– Reheat on the stove over medium heat, adding a splash of water or broth if the sauce thickens too much.
– Microwave in short bursts, covered, stirring every 30–40 seconds for even heating.
– Allow to thaw overnight in the fridge before reheating from frozen.
FAQs
1. Can I use stew beef instead of chuck?
Yes, though chuck provides better marbling and tenderness. If using stew beef, reduce cooking time by 5 minutes and test doneness.
2. What can I use instead of red wine vinegar?
Balsamic vinegar adds a slightly sweeter depth. Use the same amount.
3. Do I need to peel the pearl onions?
Yes, for the best texture and presentation. Blanching them briefly makes peeling easier.
4. Can this be made without an Instant Pot?
Absolutely—use a Dutch oven. Simmer on low for 2–2.5 hours, covered, until beef is fork-tender.
5. Can I add vegetables like carrots or potatoes?
You can—add them after pressure cooking, then simmer on Sauté mode for 10–15 minutes until tender.
Tips & Tricks
– Deglaze the pot with a splash of broth after searing to lift up all the flavorful brown bits.
– If pearl onions aren’t available, small shallots or thick-cut onions work well.
– For a silky sauce, blend ½ cup of the stew liquid before returning it to the pot.
– Add a pinch of brown sugar if the acidity is too sharp for your taste.
– Double the batch—it tastes even better the next day and freezes beautifully.
Recipe Variations
1. Mediterranean Beef Estofado
Swap cinnamon and allspice for smoked paprika and thyme. Add Kalamata olives and serve over couscous.
2. Filipino-Inspired Estofado
Replace red wine vinegar with cane vinegar. Add fried plantains and a dash of soy sauce after cooking.
3. Vegan Jackfruit Estofado
Use young green jackfruit in place of beef. Sauté gently, then pressure cook for 15 minutes. Add mushrooms for extra umami.
4. Slow Cooker Version
Sear beef in a skillet, then transfer to slow cooker with all other ingredients. Cook on Low for 7–8 hours or High for 4–5 hours.
5. Estofado with Sweet Potatoes
Add cubed sweet potatoes after pressure cooking. Let simmer on Sauté for 10 minutes until just tender.
Final Thoughts
Beef Estofado has officially claimed a spot on my comfort food rotation. There’s something immensely satisfying about the way the beef practically melts apart, while the sweet and tangy sauce wraps around every bite like a warm hug. It’s the kind of dish that makes you want to mop up the plate with a chunk of bread, even when you’re full.
And really, once you taste that first spoonful—the deep, aromatic sauce with soft pearls of onion and falling-apart beef—you’ll see why this one’s worth making again and again. It’s a recipe that doesn’t need a lot of fuss. Just time, love, and a little pressure cooking magic.
Beef Estofado
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
- ½ cup red wine vinegar
- ½ teaspoon ground cinnamon
- 1 teaspoon dried oregano
- ½ teaspoon allspice
- 1 bay leaf
- 2 cups beef broth
- Salt and black pepper to taste
- Fresh parsley for garnish
Instructions
- Brown the beef cubes in olive oil using the Instant Pot’s Sauté mode, working in batches to avoid overcrowding.
- Cook chopped onion and pearl onions until softened, then add minced garlic and sauté until fragrant.
- Stir in tomato paste, crushed tomatoes, red wine vinegar, cinnamon, oregano, allspice, and bay leaf to develop flavor.
- Return the beef to the pot, add beef broth, season, and pressure cook on High for 35 minutes.
- Let pressure release naturally for 10 minutes, then do a quick release. Open lid, stir well, and remove the bay leaf.
- Adjust seasoning, then serve over rice, mashed potatoes, or bread. Garnish with fresh parsley.
