Beef Pochero - Spanish-style Stew - Instant Pot + Stovetop

The Filipino Beef Pochero, a Spanish-style Stew is a one-pot meal for family get-togethers or the holidays. Every ingredient in this hearty tomato-sauce based stew appeals to everyone. Hefty, tender beef cubes are nestled next to smoky-flavored Spanish chorizos. The vegetables consist of half the stew and there's a complete array of cabbage, green beans, potatoes, carrots. Serve this with sides of tangy eggplant hash, and sweet plantains. It is an all-in-one meal that's so indulgent, yet easy-to-do.

*I offer 2 alternative ways to cook this Pochero: the classic stovetop way or in the Instant Pot multicooker. Note that cooking time indicated below is for stovetop cooking. In the Instant Pot, cooking time takes about 55 minutes.

This is a recipe by Elizabeth Ann Quirino for The Quirino Kitchen.

Prep Time1

Cook Time2 30

Total Time3 30

Course: Dinner, Lunch, Main Course

Cuisine: Asian, Filipino, Spanish

Keyword: Beef Pochero Spanish Stew

Servings: people

Calories: 119kcal

Author: Elizabeth Ann Quirino

Equipment

1 Large Stockpot , about 8 quarts
1 Instant Pot multicooker, if using; 6 to 8 quarts
2 small stockpots - 4 quarts
chopping boards
colanders

Ingredients

4 pounds beef stew meat, cut into 2-inch cubes
2 teaspoons Worcestershire sauce
4 Tablespoons extra virgin olive oil
6 cloves garlic, peeled, minced
1 whole large white or yellow onion, chopped
1 stalk celery, chopped
2 whole (4 to 6 ounces each) Spanish Chorizos
1 can (15 ounces) tomato sauce
1 can (8 ounces) tomato paste
6 to 8 cups beef broth
4 whole potatoes, peeled, quartered
1 whole carrot, peeled, sliced
1 cup sliced green beans
2 cups coarsely sliced Bok Choy or Chinese cabbage; or use regular cabbage
1/2 teaspoon salt
1/4 teaspoon ground black pepper
2 Tablespoons granulated sugar
2 stalks scallions, white and green parts chopped; for garnish
1 whole red or green bell pepper, seeded, sliced; for garnish

Eggplant Hash - for sides:

4 whole large Asian eggplants, boiled, peeled, mashed; about 2 cups
1 Tablespoon minced garlic; from about 4 cloves
1/2 cup sliced red onions; about half a small onion
1/4 cup cider vinegar
1/2 teaspoon salt
1/4 teaspoon ground black pepper

Boiled Plantains (Saging Saba) - for sides:

6 whole ripe plantains or saging saba
2 cups water for boiling
1/2 cup granulated or brown sugar

For serving:

steamed rice

Instructions

To cook Beef Pochero on the Stovetop (Option 1):

Prepare the beef : In a large mixing bowl, marinate the beef cubes in the Worcestershire sauce. Cover with plastic wrap and refrigerate for at least 1 hour before cooking.
After marinating the beef: In a heavy, large stockpot, over medium-high heat, add the extra virgin olive oil.
When oil is hot enough in about 2 minutes, saute the garlic, onions, celery.
Pan fry the Spanish chorizo slices for 2 minutes to flavor the oil. Then remove the chorizos and set aside.
Add the beef cubes to the stockpot. Pan sear for about 5 to 6 minutes till they turn brown.
Pour the tomato sauce and paste. Then pour the beef broth. Blend well for the tomato sauces to incorporate into the broth.
As the broth heats up and gets bubbly, lower heat to a slow simmer over medium fire.
Cover the stockpot and cook till beef cubes are soft and fork-tender, about 1 1/2 to 2 hours.
Stir the broth and beef every so often so that the ingredients do not stick to the bottom of the pan, and to check meat's tenderness.
When the beef is tender, add the potatoes and carrots. Cover and continue cooking for 20 minutes more till they soften.
Add the green beans and shredded cabbage. Cover and cook for 8 to 10 minutes more. Return the Spanish chorizos to the stockpot with the rest of the ingredients.
Season with salt, pepper and sugar.
To serve: ladle beef and vegetables with the tomato broth into a large serving bowl. Garnish with sliced scallions and bell pepper.
Serve warm with rice and sides of eggplant hash and boiled plantains.
TIP : If you have time, you can cook the beef ahead till it softens. Freeze it and on the day you're serving the Pochero, thaw the beef and broth, and cook the vegetables while reheating.

To cook Beef Pochero in the Instant Pot (Option 2):

Prepare beef cubes by marinating with Worcestershire sauce. Cover and refrigerate for 1 hour.
When ready to cookL Click the Saute option on the Instant Pot keypad.
Pour the oil into the inside pot.
When the oil is hot enough, in about 2 minutes, saute the garlic, onions, and celery.
Add the sliced Spanish Chorizos to the inside pot. Pan sear for 2 minutes, then remove chorizos and set aside.
Add the beef cubes to the inside pot. Pan sear for about 5 minutes till they turn brown.
Pour the tomato sauce and paste, and the broth. Blend well.
Add the potatoes and carrots to the inside pot. Season with salt, pepper and sugar.
Turn off the Saute function by clicking Cancel on the keypad.
Secure the lid. Check that the cooking pressure is on High and the release valve is set to Sealing.
Select High Pressure + Manual + Beef and click 45 minutes on the keypad.
When cooking is complete, buzzer will sound. Use a quick release (pressure comes down on its own) and carefully open the lid. Set the lid on a clean, dry part of the counter.
Add the green beans and shredded cabbage. Return the Spanish chorizos with the rest of the ingredients.
Cover with the lid. Click Keep Warm function on the keypad - this is low heat - the residual low heat will cook the leafy greens in about 8 to 10 minutes.
To serve: carefully open the lid and place it on a dry part of the counter. Ladle the beef, vegetables and broth into a large serving bowl or tureen. Garnish with scallions and bell pepper slices.
Serve warm with rice and the sides of eggplant hash and plantains.

To make the Eggplant Hash (stovetop):

In a medium-sized stockpot, boil the eggplants in enough water to cover them, for about 25 minutes. The eggplants should be mushy-soft after boiling.
When soft and cool enough to handle, peel off the skin by using a fork. Discard the peel.
In a small bowl, mash the eggplants. Add the minced garlic, sliced onions, and vinegar. Season with salt and black pepper.
Serve as a side to the Beef Pochero.

To cook the Boiled Plantains:

Peel the ripe plantains. Place them in a small stockpot. Pour about 2 cups water.
Add the 1/2 cup of white or brown sugar.
Over medium-high heat, let the liquid boil. Lower heat to a simmer. Cook for about 8 minutes till bananas are slightly soft.
Serve as a side to the Pochero with or without the syrup.

Cook's Comments:

Ingredient substitute: If Spanish Chorizos are not available, substitute with ham slices. For the vegetables, if Bok Choy is not available, substitute with regular cabbage.
To store leftovers: Separate the vegetables from the beef and broth. Keep in a covered container in the refrigerator for up to 5 to 7 days. Vegetables may get watery, though. To store in the freezer - keep the beef and broth in a plastic covered container. It keeps in the freezer up to 1 month. Do not freeze the veggies as they wilt or get watery.
Instant Pot : is a brand name for a multicooker that cooks in both high and low pressure (like a pressure cooker and a slow cooker combined). Note that it takes about 17 to 20 minutes for the Instant Pot to preheat before the High Pressure cooking time begins. For other multicooker brands, please consult the product manual for cooking time and safety precautions.

Nutrition