Instant Pot Argentinian Beef Stew

A hearty and comforting dish, Instant Pot Argentinian Beef Stew (Carbonada Criolla) is replete with tender beef, vegetables, herbs, and dried apricots. The Instant Pot/pressure cooker makes this delicious and healthy stew recipe in about 60 minutes!

Beef is arguably the “dish of Argentina.” Why? Argentinian beef cattle are grass-fed and roam on ranches in the great outdoors. The taste is superior to beef cattle fed pellets on crowded feed lots pumped full of antibiotics.

So, why is a “healthy blogger” creating beef recipes? I advocate a well-balanced diet, one that includes a wide variety of whole foods. 

But isn’t beef “bad” for you? Yes and no. It is important to draw a distinction between factory cattle (feed lot, grain-based pellets, filthy conditions, antibiotics, growth hormones) and grass fed cattle (free to roam, cleaner surroundings, organic, all natural). As with everything we eat, we need to know where it comes from and what it contains.

Is it “good” for you? In moderation, yes. Beef is loaded with vitamins, minerals, antioxidants, and other nutrients that are essential to a healthy diet. It is very high in protein. Choose your cut of beef wisely, and the fat content is relatively low. 

One nagging concern for this ecology-minded blogger is of the environmental/ethical nature (especially with feed lots, and free-range cattle in drought-stricken locations). For this reason, beef is more of a specialty ingredient at Andersen casa. We probably eat beef only 5-6 times per year, but when we do, I buy grass-fed and all-natural beef (and we really enjoy it). 😊

In conclusion, you can enjoy this healthy beef stew as part of a well-balanced diet!

🍲 What is Carbonada Criolla?

Disclaimer: I am not trying to recreate abuelita’s (grandma’s) recipes. 😀 My aim is to bring you approachable Latin (and global) recipes that can be made with approachable and available ingredients in your home kitchen! This stew qualifies…

Carbonada Criolla celebrates vibrant Argentinian ingredients and flavors. Of course it starts with beef, but there’s so much more. The hearty vegetables can be varied to suit, but a key ingredient is dried apricots. They add a hint of complexity and sweetness to the stew.

If you’ve ever had/made Argentina’s signature condiment chimichurri, you may know it gets it’s herbaceous flavor from parsley and oregano? I love that flavor combo, and while you won’t see herbs in every traditional carbonada criolla recipe, you will see them in mine!

Lastly, I took a little bit of “license” (as this is MY blog after all) with the recipe, and added a cup of red wine with the beef broth/stock. It’s all about layering flavors. 👍

• olive oil
• lean boneless beef – Bottom round, stew beef, London broil, sirloin are great cuts for this stew recipe.
• onion – Red, white, or yellow onions are fine.
• tiny tomatoes – Grape tomatoes like Little Cherub or others.
• garlic
• bay leaves – I love fresh bay, but dried is fine as well.
• red wine – You don’t need to use a high quality red wine, but it should be something drinkable. I don’t recommend using “cooking wine.” It’s got salt added, and it might mess with the flavor.
• beef broth/stock
• vegetables – You’ll want about 8 cups of vegetable chunks. Vegetables may vary according to preferences. Good options include winter squash, sweet potatoes, bell peppers, potatoes, hominy, corn. Corn on the cob is traditional. It adds additional sweetness to the stew, and we love it. You may use corn off the cob as well.
• Mediterranean oregano – Fresh oregano is my preference, but dried oregano leaves work as well. Reduce the amount by half.
• smoked paprika – We like caliente/hot. The choice is yours.
• dried apricots – Dried apricots are traditional, but you can substitute other dried fruit like raisins, peaches, or mixed fruit.

I will include instructions for stove top in the recipe card if you’re not yet “on board” with the Instant Pot craze. I use both an Instant Pot, and a stove top pressure cooker depending on time constraints. The stove top model pressurizes more quickly.

The beef stew is made in two steps: 1. Tenderize the beef. 2. Cook the vegetables. I despise mushy vegetables, and I’ll wager you do as well.

• Cook the beef – Set your IP/pressure cooker to 30 minutes either with the “stew” setting or “manual.” Add the olive oil and the beef cubes. Brown them, stirring occasionally. Stir in the tiny tomatoes, onion, and garlic. Sauté them until the tomatoes begin to burst. Add bay leaves, broth/stock, and wine. Lock and pressurize. Do a 10 minute natural pressure release. (See notes).
• Prepare the vegetables – While the beef cooks, prep the remaining ingredients. You’ll want about 8 cups of large cut vegetables. We love sweet potatoes, multi-colored baby potatoes, and multi-colored peppers. I feel the chunks of fresh corn are a “must,” but add corn off-the-cob if you must. Hominy/posole is another option. When the pressure is released on the beef, add the remaining ingredients. Set to 7 minutes manual. Lock.
• Finish the stew – Release the pressure (quick pressure release). Ladle into bowls, and garnish with fresh parsley and/or oregano. Enjoy! Because how can you not?

What other kinds of dried fruit can I use? While I chose to specify dried apricots (they’re traditional), other dried fruits would be good as well. You’re looking for a bit of sweetness and complexity that come with dried fruits. Try dried cranberries, peaches, raisins, figs, or dates…

What kind of vegetables are best in this stew recipe? We love sweet potatoes, multi-colored baby potatoes, and multi-colored peppers. I feel the chunks of fresh corn are a “must,” but add corn off-the-cob if you must. Hominy/posole is another option. Winter squash (butternut and pumpkin) would be great choices as well.

Is this stew good leftover? We think so. It will keep in the refrigerator up to 5 days, and in the refrigerator/freezer for 1 to 2 months. Of course we still prefer it freshly made.

Need more info on cooking under pressure? For more information on pressure cooker release methods, see Pressure Cooking Today

Note: As an Amazon Associate I earn from qualifying purchases at no additional cost to you. This helps to offset the costs of maintaining my blog and creating awesome content! 😊

🍽 More Instant Pot Soups and Stews

• Instant Pot Pork with Tomatillos and Green Chile
• Instant Pot Adzuki Bean Soup with Miso, Winter Squash, and Kale
• Mexican Pumpkin Stew with Pork and Hominy (Instant Pot or Stove Top)
• Pressure Cooker Lamb Stew Provencal
• Pressure Cooker Irish Stew with Lamb and Root Vegetables
• Instant Pot Chicken Ramen from Fox and Briar

Instant Pot Argentinian Beef Stew (Carbonada Criolla)

Tamara Andersen

5 from 3 votes

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Prep Time 5 minutes mins

Cook Time 37 minutes mins

Additional Time 20 minutes mins

Total Time 1 hour hr 2 minutes mins

Course Instant Pot and Slow Cooker

Cuisine Latin

Servings 6 servings

Calories 557 kcal

Ingredients

  

1x2x3x

• 1-2 tablespoons olive oil
• 1.5 to 2 pounds lean boneless beef - cut in 1″ cubes
• 1 medium onion - chopped
• 5 ounces tiny tomatoes
• 1 teaspoon minced garlic
• 2 bay leaves - fresh if possible
• 1 cup red wine
• 3 cups beef broth/stock
• 8 cups vegetables - cut in chunks (see Tips in post)
• 2 teaspoons fresh oregano - chopped (or 1 teaspoon dried)
• 1 teaspoon smoked paprika
• ½ cup dried apricots - see Tips in post
• 1 teaspoon sea salt
• several grinds fresh pepper
• fresh oregano and parsley - chopped (garnish)

Instructions

IP/Pressure Cooker:

• Set your IP/pressure cooker to 30 minutes either with the “stew” setting or “manual.” Add the olive oil, tiny tomatoes, onion, and garlic. Sauté them until the tomatoes begin to burst.
• Add the beef cubes. Brown them, stirring occasionally.
• Add bay leaves, broth/stock, and wine. Lock and pressurize. Do a 10 minute natural pressure release. (See notes).
• While the beef cooks, prep your vegetables.
• When the pressure is released, add the remaining ingredients. Set to 7 minutes manual. Lock.
• This time do a quick pressure release. Check that vegetables are tender and for seasoning.
• Ladle into bowls and garnish with chopped parsley and oregano.
• Enjoy!

Stove Top:

• To a Dutch oven over medium high heat, add olive oil, tiny tomatoes, onion, and garlic. Sauté until the tomatoes begin to burst.
• Add the beef cubes. Brown them, stirring occasionally.
• Add bay leaves, broth/stock, and wine. Cover and reduce heat. Simmer a minimum of 60 minutes.
• Add the remaining ingredients. Replace cover. Simmer an additional 30 minutes (or until vegetables are tender.
• Ladle into bowls and garnish with chopped parsley and oregano.
• Enjoy!

Notes

Always allow time for pressure cooker to come to pressure, and if specified, to de-pressurize. I have included 20 minutes "additional time" to give a more accurate picture of time required to make this stew. Time will vary.

Nutrition

Calories: 557kcal | Carbohydrates: 65g | Protein: 38g | Fat: 14g

NOTE: Macronutrients are an approximation only using unbranded ingredients and MyFitnessPal.com. Please do your own research with the products you’re using if you have a serious health issue or are following a specific diet.

Did you make this recipe? Please leave a comment and/or star rating! Email us with any questions: tamara@beyondmeresustenance.com

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