Brazilian recipe
Brazilian Beef and Pumpkin Stew (Ensopado de Carne com Abóbora)
A beloved Brazilian classic, this hearty stew pairs succulent beef with the sweetness of pumpkin and fresh collard greens in a simple, nourishing one-pot meal.
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Ingredients
1 kg chuck steak
400 g Jap pumpkin, cubed into 3 cm pieces (approx. 3 cups)
7 collard greens leaves
1/3 cup bacon, diced (approx. 50 g) (optional)
2 onions
2 garlic cloves
1 1/2 cups hot water
2 tbsp white wine vinegar
1 cinnamon quill
1 tsp ground cumin
1 pinch sugar
2 bay leaves
3 tbsp olive oil
Salt to taste
Freshly cracked black pepper to taste
400 g Jap pumpkin, cubed into 3 cm pieces (approx. 3 cups)
7 collard greens leaves
1/3 cup bacon, diced (approx. 50 g) (optional)
2 onions
2 garlic cloves
1 1/2 cups hot water
2 tbsp white wine vinegar
1 cinnamon quill
1 tsp ground cumin
1 pinch sugar
2 bay leaves
3 tbsp olive oil
Salt to taste
Freshly cracked black pepper to taste
Where to find ingredients
Chuck steak: Available at any local butcher or supermarket meat section; it's the ideal cut for slow-cooked stews. Jap pumpkin: Easily found in the produce aisle of major Australian supermarkets; it's a staple variety here. Collard greens: Often found in the leafy greens section, sometimes sold as 'spring greens' or 'kale' if specifically looking for the robust texture. White wine vinegar, cumin, cinnamon: Standard pantry items found in the baking or spice aisles. Bacon: Any standard shortcut or middle bacon from the supermarket deli or refrigerated section works perfectly.
Preparation method
- Cut the chuck steak into 3 cm cubes
- Place the beef in a bowl and season with 1 tsp salt, the cumin, and black pepper
- Toss well to coat all pieces evenly and let it rest at room temperature while you prep the remaining ingredients
- Dice the onions into 2 cm pieces
- Finely mince the garlic
- Heat water in a kettle
- Set a pressure cooker over medium heat
- Add 1 tbsp olive oil and sear the beef in batches to prevent overcrowding, ensuring each cube gets a good golden-brown crust
- Remove the seared beef to a bowl and repeat the process with the remaining meat, adding more oil if needed
- In the same pot, add 1 tsp olive oil and fry the bacon until it begins to render its fat
- Add the onions with a pinch of salt and sugar, sautéing for about 5 minutes until lightly caramelised
- Stir in the garlic, cinnamon quill, and bay leaves, cooking for 1 minute until fragrant
- Deglaze the pan with the white wine vinegar, scraping up all the flavourful brown bits from the bottom
- Pour in the hot water, return the beef to the pot, and season with another 1 tsp salt
- Seal the pressure cooker lid and increase the heat
- Once it reaches pressure, reduce the heat to low and cook for 25 minutes
- While the meat cooks, prepare the collard greens by washing the leaves, removing the thick stalks, and tearing the leaves into 4 cm pieces
- After the cooking time, turn off the heat and carefully release the pressure under cold running water
- Open the pot, add the pumpkin, and stir gently to combine
- Seal the lid again and place over high heat
- Once it comes back up to pressure, lower the heat and cook for just 1 minute
- Turn off the heat and release the pressure again under cold running water
- Finish by stirring in the collard greens, allowing them to wilt in the residual heat of the stew
- Serve immediately, ensuring the broth incorporates the pumpkin which should be tender and starting to break down
Observations
This comforting stew is a family favourite, perfect for weeknight dinners. The secret lies in searing the beef thoroughly to build a deep, complex flavour base for the broth.
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