Brazilian recipe
Beef and Pumpkin Stew with Collard Greens
A beloved Brazilian comfort food, this hearty stew pairs succulent chuck roast with sweet pumpkin and fresh, thinly sliced collard greens.
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Ingredients
1 kg beef chuck, cut into 3 cm cubes
400 g Japanese pumpkin (kabocha squash), peeled and cut into 3 cm cubes (approx. 3 cups)
7 collard greens leaves
1/3 cup bacon, diced (approx. 50 g) (optional)
2 onions
2 cloves garlic
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 cracked black pepper to taste
400 g Japanese pumpkin (kabocha squash), peeled and cut into 3 cm cubes (approx. 3 cups)
7 collard greens leaves
1/3 cup bacon, diced (approx. 50 g) (optional)
2 onions
2 cloves garlic
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 cracked black pepper to taste
Where to find ingredients
Beef chuck can be found at any local butcher or grocery store meat counter; ask for a cut suitable for stewing. For Japanese pumpkin, look for 'kabocha squash' in the produce section of well-stocked supermarkets or at local farmers' markets. Collard greens are widely available in the fresh produce aisles. If you cannot find fresh collard greens, you may use kale as a realistic substitute. Cumin, cinnamon sticks, and bay leaves are pantry staples found in the spice aisle of any grocery shop.
Preparation method
- Cut the beef chuck into 3 cm cubes
- Place the beef in a mixing bowl and season with 1 teaspoon of salt, the ground cumin, and freshly cracked black pepper
- Toss the meat well until coated 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 your water in a kettle
- Set a pressure cooker over medium heat
- Add 1 tablespoon of olive oil and sear the beef in batches to keep the pan hot, ensuring each cube develops a nice brown crust
- Remove the seared beef to a bowl and repeat the process with the rest, adding a splash more oil if needed
- In the same pot, add 1 teaspoon of olive oil and fry the bacon until it starts to render its fat
- Sauté the onion with a pinch of salt and sugar for about 5 minutes until lightly caramelized
- Stir in the garlic, cinnamon stick, and bay leaves, cooking for 1 minute until fragrant
- Pour in the vinegar and scrape the bottom of the pot with a wooden spatula to deglaze and capture all those tasty browned bits
- Add the hot water, return the meat to the pot, and season with another 1 teaspoon of salt
- Seal the pressure cooker and increase the heat
- Once the cooker reaches pressure, reduce the heat and cook for 25 minutes
- While the meat cooks, wash the collard greens, remove the thick stems, and slice the leaves into 4 cm ribbons
- After the cooking time, turn off the heat and carefully release the pressure under cold running water
- Open the pot, add the pumpkin cubes, and stir gently to combine
- Seal the pot again and bring back to high pressure over high heat
- Once pressure is reached, lower the heat and simmer for just 1 minute
- Turn off the heat and carefully release the pressure again under cold running water
- Finish by stirring in the collard greens, letting them wilt in the residual heat of the stew
- Serve immediately, ensuring the broth is rich and the pumpkin has softened into the sauce
Observations
This stew is pure comfort, perfect for a cozy family meal. The secret to a deep, savory broth is searing the meat well before building the base of your stew.
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