Authentic Instant Pot Argentinian Beef Stew
A hearty and flavorful Argentinian stew combining tender beef, fresh vegetables, dried apricots, and aromatic spices, cooked quickly in an Instant Pot or slowly on the stove for a comforting, nutrient-rich meal.
Equipment
- 1 Instant Pot or Pressure Cooker
- 1 Dutch Oven (if cooking stove top)
- 1 Chef’s knife
- 1 Wooden spoon
- Measuring cups and spoons
Ingredients
- 1-2 tbsp olive oil
- 1.5 to 2 lbs lean boneless beef cubed (1-inch pieces)
- 1 medium onion chopped
- 5 oz tiny tomatoes
- 1 tsp minced garlic
- 2 bay leaves fresh preferred
- 1 cup red wine
- 3 cups beef broth or stock
- 8 cups assorted vegetables cut into chunks
- 2 tsp fresh oregano chopped (or 1 tsp dried)
- 1 tsp smoked paprika
- ½ cup dried apricots
- 1 tsp sea salt
- Freshly ground pepper to taste
- Fresh oregano and parsley chopped (for garnish)
Instructions
- Prepare Your Ingredients: Before you start cooking, gather all your ingredients and kitchen tools. Chop the onion into medium-sized pieces, mince the garlic finely, and cut your lean beef into 1-inch cubes for even cooking. Rinse the tiny tomatoes and prepare your vegetables by washing and cutting them into large chunks. Having everything ready will make the cooking process smoother and faster.
- Sauté Aromatics and Tomatoes: Set your Instant Pot to the “Sauté” mode or “Manual” on high heat.Pour in 1 to 2 tablespoons of olive oil and let it warm up until shimmering but not smoking. Add the chopped onion, minced garlic, and the tiny tomatoes to the pot. Stir frequently and cook these together until the tomatoes begin to soften and burst, releasing their juices and creating a fragrant base for the stew. This usually takes about 5 minutes and helps build a rich depth of flavor.
- Brown the Beef Cubes: Once the aromatics and tomatoes are softened, add the beef cubes directly to the pot. Spread them out as much as possible to get even browning. Let them cook undisturbed for a few minutes to develop a golden crust, then stir occasionally to brown all sides evenly. This step locks in flavor and texture, creating a savory foundation for the stew. Make sure the beef is nicely browned but not overcooked at this point.
- Add Liquids and Seasonings for Pressure Cooking: After browning, pour in 1 cup of red wine and 3 cups of beef broth or stock to deglaze the pot. Use a wooden spoon to scrape up any browned bits stuck to the bottom — these add amazing flavor to your stew. Add 2 fresh bay leaves, 2 teaspoons of chopped fresh oregano (or 1 teaspoon dried), 1 teaspoon smoked paprika, 1 teaspoon sea salt, and freshly ground pepper to taste. Stir everything gently to combine.
- Pressure Cook the Beef Base: Close the Instant Pot lid securely and set the valve to “Sealing.” Select the “Stew” setting or manual high-pressure cooking for 30 minutes.Allow the pressure cooker to come to pressure naturally — this usually takes about 10-15 minutes. After cooking, let the pressure release naturally for 10 minutes to finish tenderizing the beef slowly, then carefully switch the valve to “Venting” for a quick pressure release.
- Prepare Vegetables and Apricots While Cooking: While the beef is cooking under pressure, prepare your vegetables. Cut your choice of vegetables into large chunks, suitable for stewing — think potatoes, carrots, corn, or squash. Also, chop the dried apricots if they’re large, so they integrate well into the stew later. Having these prepped means you can add them immediately after the pressure cooking stage.
- Add Vegetables and Apricots for Final Cooking: Once the pressure has fully released and the lid is safely removed, add the prepared vegetables and ½ cup of dried apricots to the pot. Stir gently to combine, making sure everything is submerged in the flavorful broth. Close the lid again, set the valve to “Sealing,” and cook on high pressure for an additional 7 minutes. This short burst softens the vegetables perfectly without turning them mushy.
- Quick Release and Final Seasoning Check: After the 7-minute cooking time, perform a quick pressure release by carefully turning the valve to “Venting.” Once all pressure is released, open the lid and check the texture of the vegetables — they should be tender but still hold their shape. Taste the stew and adjust the seasoning with more salt or pepper if necessary to balance flavors.
- Garnish and Serve with Fresh Herbs: Ladle the steaming stew into bowls and generously sprinkle chopped fresh oregano and parsley over the top for a vibrant, fresh finish. These herbs add a bright contrast to the rich, savory stew, enhancing aroma and presentation. Serve immediately while hot, paired with crusty bread or a side salad for a complete meal.
- Optional Stove Top Method for Traditional Cooking: If you prefer to cook this stew on the stove, start by heating olive oil in a heavy Dutch oven over medium-high heat. Sauté onions, garlic, and tomatoes until tomatoes burst, then brown beef cubes as described above. Add bay leaves, broth, and wine, cover, and reduce heat to a simmer. Let it cook gently for at least 60 minutes until beef is tender. Then add vegetables and apricots, cover again, and simmer for another 30 minutes or until vegetables are soft. Adjust seasoning and garnish as above before serving.
Notes
- Allow extra time for your Instant Pot to come to pressure and release pressure naturally to ensure tender beef.
- Use fresh bay leaves for more aromatic flavor, but dried bay leaves work in a pinch.
- Choose vegetables that hold their shape well during cooking, like potatoes, carrots, corn, or butternut squash.
- Dried apricots add a subtle sweetness; soak them in warm water for 10 minutes if very dry before adding.
- Adjust seasoning at the end to balance the flavors, especially if you substitute broth or wine.
- For a thicker stew, remove the lid after cooking and simmer on sauté mode until desired consistency.
