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Filipino Beef Estofado

The Filipino Beef Estofado is a Spanish-style Beef Stew that is an easy all-in-one meal to cook . The richness of this hearty stew cooked in wine, broth and seasonings, makes any event special. This recipe was adapted from “The Alba Cookbook of Senor Anastacio de Alba and Miguel de Alba”, edited by Nancy Reyes-Lumen. Serves 6 to 8.
*I share 3 alternate ways to cook this: Stove-top, in the Slow Cooker, or in the Instant Pot
Cooking time indicated here is for the Instant Pot. Cooking on the stove-top and in the slow-cooker takes longer.
Cook Time40 mins
Course: Dinner, Lunch, Main Course
Cuisine: American, Asian, Filipino, Spanish
Keyword: Filipino Beef Estofado Stew
Servings: 6 people
Calories: 737kcal
Author: Asian in America

Equipment

  • Instant Pot multicooker - 6 quarts or 8 quarts.

Ingredients

  • 4 to 5 pounds beef brisket cut into 2-inch cubes
  • 4 to 5 cups beef broth
  • 3/4 cup white wine
  • 1/2 cup white wine vinegar
  • 1/2 cup rum
  • 1/2 cup extra virgin olive oil
  • 2 heads garlic keep the skin on
  • 1 whole large onion sliced
  • 2 pieces bay leaves
  • 1 teaspoon dried oregano
  • 1 teaspoon salt
  • 2 teaspoons granulated sugar
  • 1 teaspoon black peppercorns
  • 2 teaspoons paprika
  • 1 whole large carrot peeled, cut in 1-inch cubes
  • 2 whole large potatoes peeled, quartered
  • 1/4 cup chopped fresh parsley chopped, for garnish
  • for serving: boiled white rice

Instructions

  • To cook stove-top: Over medium high heat, in a large stockpot, place the beef chunks with all the ingredients, except the carrots and potatoes. Cover and bring to a boil. Cook the beef on high heat for 20 minutes.
  • Then reduce the heat to low. Keep covered and cook longer for 1 ½ to 2 hours or till beef is fork tender.
  • Add the potatoes and carrots at the last 30 minutes of cooking. When cooked, garnish with sprigs of fresh parsley. Serve with boiled jasmine white rice.
  • To cook in a Slow Cooker:  I have also cooked this Spanish Beef Stew in a slow cooker (Crock Pot), at a setting of High, for 5 to 6 hours. I added the potatoes and carrots at the last 45 minutes of cooking.
  • To cook in the Instant Pot: 
  • Place all the ingredients (except the parsley and cooked rice) in the inside pot of the Instant Pot or most multi-cooker pots.
  • Secure the lid. Check that the release valve is set to Sealing. Check that the cooking pressure is on High.
  • Select Manual and cook at High Pressure for 40 minutes.
  • When cooking is complete, do a quick release and switch Cancel to turn off Instant Pot.
  • Carefully open the lid. Arrange in a serving bowl or platter and garnish with parsley. Serve warm with rice.
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Nutrition

Serving: 1g | Calories: 737kcal | Carbohydrates: 6g | Protein: 65g | Fat: 41g | Saturated Fat: 11g | Cholesterol: 187mg | Sodium: 1228mg | Potassium: 1176mg | Fiber: 1g | Sugar: 2g | Vitamin A: 349IU | Vitamin C: 3mg | Calcium: 50mg | Iron: 7mg