Brazilian recipe
Beef Stew with Pumpkin and Collard Greens
A Brazilian comfort food classic, this hearty stew brings together tender beef with the sweetness of pumpkin and the freshness of collard greens in a straightforward preparation.
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Ingredients
1 kg beef chuck (acém)
400 g 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
2 cloves garlic
1 1/2 cups hot water
2 tablespoons white wine vinegar
1 cinnamon stick
1 teaspoon ground cumin
1 pinch of sugar
2 bay leaves
3 tablespoons olive oil
Salt to taste
Freshly ground black pepper to taste
400 g 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
2 cloves garlic
1 1/2 cups hot water
2 tablespoons white wine vinegar
1 cinnamon stick
1 teaspoon ground cumin
1 pinch of sugar
2 bay leaves
3 tablespoons olive oil
Salt to taste
Freshly ground black pepper to taste
Where to find ingredients
Beef chuck (acém) can be found at most butcher shops and supermarkets.
Kabocha squash is readily available in the produce section of most supermarkets.
Collard greens are common in grocery stores, often near kale or other leafy greens. If you can't find collard greens, kale is a good substitute.
Bacon is available in the deli or refrigerated meat section of supermarkets.
Onions, garlic, olive oil, salt, and pepper are pantry staples found in any grocery store.
White wine vinegar is usually in the vinegar or condiments aisle.
Cinnamon sticks, ground cumin, sugar, and bay leaves are standard spices found in the spice aisle.
Kabocha squash is readily available in the produce section of most supermarkets.
Collard greens are common in grocery stores, often near kale or other leafy greens. If you can't find collard greens, kale is a good substitute.
Bacon is available in the deli or refrigerated meat section of supermarkets.
Onions, garlic, olive oil, salt, and pepper are pantry staples found in any grocery store.
White wine vinegar is usually in the vinegar or condiments aisle.
Cinnamon sticks, ground cumin, sugar, and bay leaves are standard spices found in the spice aisle.
Preparation method
- Cut the beef chuck into 3 cm cubes
- Place the beef in a bowl and season with 1 tsp salt, cumin, and black pepper
- Mix well to coat all pieces, then set aside at room temperature while you prepare the other ingredients
- Dice the onions into 2 cm pieces
- Mince the garlic finely
- Heat water in a kettle
- Place a pressure cooker over medium heat
- Add 1 tbsp olive oil and sear the beef in batches, ensuring not to overcrowd the pot, so each piece browns well
- Remove the seared beef and set aside in a bowl, repeating the process with the remaining meat, adding a bit more oil if needed
- In the same pot, add 1 tsp olive oil and fry the bacon until it starts to render its fat
- Sauté the onions 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
- Pour in the vinegar and scrape the bottom of the pot with a spatula to loosen any flavourful browned bits
- Add the hot water, return the beef to the pot, and adjust seasoning with 1 tsp 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 kabocha squash, and gently mix
- Cover again and bring the pot back 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 torn collard greens, which will wilt from the residual heat of the stew
- Serve immediately, making sure the broth is infused with the slightly broken-down squash
Observations
This stew is incredibly comforting, perfect for family dinners. The key to its deep flavour lies in properly searing the beef to build a rich broth.
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