Brazilian recipe
Beef Stew with Pumpkin and Collard Greens
A Brazilian classic, this stew combines tender beef with the sweetness of pumpkin and the freshness of collard greens in a practical preparation.
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Ingredients
1 kg beef chuck, cut into 3 cm cubes
400 g Japanese pumpkin (kabocha squash), cut into 3 cm cubes (about 3 cups)
7 collard green leaves
1/3 cup diced bacon (about 50 g) (optional)
2 onions, cut into 2 cm cubes
2 cloves garlic, finely chopped
1 1/2 cups hot water
2 tablespoons white wine vinegar
1 cinnamon stick
1 teaspoon ground cumin
1 pinch sugar
2 bay leaves
3 tablespoons olive oil
Salt to taste
Freshly ground black pepper to taste
400 g Japanese pumpkin (kabocha squash), cut into 3 cm cubes (about 3 cups)
7 collard green leaves
1/3 cup diced bacon (about 50 g) (optional)
2 onions, cut into 2 cm cubes
2 cloves garlic, finely chopped
1 1/2 cups hot water
2 tablespoons white wine vinegar
1 cinnamon stick
1 teaspoon ground cumin
1 pinch sugar
2 bay leaves
3 tablespoons olive oil
Salt to taste
Freshly ground black pepper to taste
Where to find ingredients
Ingredients can be found at most supermarkets and grocery stores. Bacon and collard greens are seasonal and widely available.
Preparation method
- Cut the beef chuck into 3 cm cubes
- Place the beef in a bowl and season with 1 teaspoon of salt, cumin, and black pepper
- Mix well to coat all pieces and let it rest at room temperature while you prepare the other ingredients
- Chop the onions into 2 cm cubes
- Finely chop the garlic
- Heat the water in a kettle
- Place a pressure cooker over medium heat
- Add 1 tablespoon of olive oil and brown the beef in batches, ensuring the pot doesn't cool down and that the cubes are well-seared
- Remove the seared beef and reserve in a bowl, repeating the process with the remaining meat, adding a little more olive oil if needed
- In the same pot, add 1 teaspoon of olive oil and fry the bacon until it starts to release its fat
- Sauté the onions with a pinch of salt and sugar for about 5 minutes until lightly caramelized
- Add the garlic, cinnamon stick, and bay leaves, stirring for 1 minute
- Pour in the vinegar and scrape the bottom of the pot with a spatula to loosen the flavorful bits
- Add the hot water, return the beef to the pot, and adjust with 1 teaspoon of salt
- Close the pressure cooker and increase the heat
- Once it starts to whistle, reduce the heat and cook for 25 minutes
- Prepare the collard greens by washing the leaves, removing the tough stems, and tearing them into 4 cm pieces
- After the cooking time, turn off the heat and carefully release the pressure under running water
- Open the pot, add the pumpkin, and mix gently
- Close the lid again and bring to high heat
- Once it reaches pressure, lower the heat and cook for 1 minute
- Turn off the heat and release the pressure again under running water
- Finish by adding the collard greens, which will cook with the residual heat of the stew
- Serve immediately, ensuring the broth incorporates the slightly broken-down pumpkin
Observations
This stew is comforting and ideal for family meals. The secret is to sear the beef well to ensure depth of flavor in the broth. The pumpkin adds a natural sweetness that complements the savory beef, while the collard greens provide a fresh, slightly bitter contrast. It's a hearty and wholesome dish perfect for any occasion.
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