Brazilian recipe
Brazilian Beef and Pumpkin Stew with Kale (Ensopado de carne com abóbora e couve)
A proper Brazilian family favourite, this comforting stew pairs melt-in-the-mouth beef with sweet pumpkin and fresh greens for a no-fuss, hearty meal.
0.0 / 5 by 0 Reviews
Ingredients
1 kg chuck steak, cut into 3 cm cubes
400 g Japanese pumpkin (kabocha squash), cubed into 3 cm pieces (about 3 cups)
7 leaves kale
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 of sugar
2 bay leaves
3 tablespoons olive oil
Salt to taste
Freshly cracked black pepper to taste
400 g Japanese pumpkin (kabocha squash), cubed into 3 cm pieces (about 3 cups)
7 leaves kale
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 of sugar
2 bay leaves
3 tablespoons olive oil
Salt to taste
Freshly cracked black pepper to taste
Where to find ingredients
You will find high-quality chuck steak at local butchers or the meat counter at larger supermarkets like New World or RB Patel. Japanese pumpkin, often labelled as kabocha, is typically available in the produce aisles of most major supermarkets. For the kale, check the fresh leafy greens section of your local greengrocer.
Preparation method
- Trim the beef chuck into uniform 3 cm cubes
- Place the beef into a mixing bowl and season thoroughly with 1 teaspoon of salt, the cumin, and black pepper
- Toss well to ensure every piece is coated, then let it sit at room temperature while you prep your aromatics
- Chop the onions into 2 cm bite-sized pieces
- Finely mince the garlic cloves
- Get your hot water ready in a kettle
- Set your pressure cooker over medium heat
- Add 1 tablespoon of olive oil and brown the beef in small batches, being careful not to overcrowd the pan so it sears properly rather than steaming
- Remove the browned beef to a bowl and repeat the process with the remaining meat, adding a splash more oil if the pan looks dry
- Add another teaspoon of olive oil to the same pot and fry the bacon until it begins to render its fat
- Toss in the onions with a pinch of salt and the sugar, sautéing for about 5 minutes until they turn a lovely light golden colour
- Stir in the garlic, cinnamon stick, and bay leaves, cooking for about 1 minute until fragrant
- Deglaze the pan with the white wine vinegar, using a wooden spoon to scrape up all those tasty caramelised bits from the bottom
- Pour in the hot water, return the beef and any resting juices to the pot, and adjust with 1 teaspoon of salt
- Seal the lid tightly and turn the heat to high
- Once the pot reaches full pressure, reduce the heat to low and let it simmer for 25 minutes
- While the beef cooks, wash the kale, strip away the tough central stems, and tear the leaves into roughly 4 cm pieces
- After the 25 minutes are up, turn off the heat and carefully release the steam under cold running water
- Open the cooker, stir in the pumpkin chunks, and fold everything together gently
- Lock the lid again and return to high heat
- As soon as it reaches pressure, lower the heat and clock 1 minute
- Turn off the heat and release the pressure again under a cold running tap
- Finish by stirring in the torn kale; it will wilt perfectly in the residual heat of the stew
- Serve immediately while piping hot, ensuring everyone gets plenty of that tender, slightly softened pumpkin in their bowl
Observations
This savoury beef stew is the ultimate comfort food for a family get-together. The secret to hitting that authentic depth of flavour is all in the initial sear, which builds a rich, glossy base for the broth.
Ratings and comments