Brazilian recipe
Beef Stew with Kabocha Squash and Collard Greens
A classic of Brazilian home cooking, this stew combines succulent beef chuck with the natural sweetness of kabocha squash and the freshness of collard greens.
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Ingredients
Salt to taste
Freshly ground black pepper to taste
1 cinnamon stick
1 tsp ground cumin
1 kg chuck roast
2 garlic cloves
1 pinch sugar
3 tbsp olive oil
1 1/2 cups hot water
2 bay leaves
400 g Kabocha squash cut into 3 cm cubes (approx. 3 cups)
1/3 cup bacon diced (approx. 50 g) (optional)
2 tbsp white wine vinegar
7 collard greens leaves
2 onions
Freshly ground black pepper to taste
1 cinnamon stick
1 tsp ground cumin
1 kg chuck roast
2 garlic cloves
1 pinch sugar
3 tbsp olive oil
1 1/2 cups hot water
2 bay leaves
400 g Kabocha squash cut into 3 cm cubes (approx. 3 cups)
1/3 cup bacon diced (approx. 50 g) (optional)
2 tbsp white wine vinegar
7 collard greens leaves
2 onions
Where to find ingredients
Beef chuck and kabocha squash can be found at local butcher shops or the produce section of supermarkets. Collard greens are widely available in the leafy greens aisle. You may substitute kabocha with other firm, sweet winter squashes if preferred.
Preparation method
- Cut the chuck roast into 3 cm cubes
- Place the meat in a bowl and season with 1 teaspoon of salt, the cumin, and black pepper
- Mix well to coat the meat pieces and let them sit at room temperature while you prepare the remaining ingredients
- Dice the onions into 2 cm pieces
- Finely mince the garlic
- Heat the water in a kettle
- Place a pressure cooker over medium heat
- Add 1 tablespoon of olive oil and brown the meat in batches so as not to cool the pan, ensuring the cubes are well browned
- Remove the seared meat and set aside in a bowl, repeating the process for the remainder and adding a little more oil if necessary
- In the same pan, add 1 teaspoon of olive oil and fry the bacon until it begins to release its fat
- Sauté the onion with a pinch of salt and sugar for about 5 minutes until lightly caramelized
- Incorporate the garlic, cinnamon, and bay leaves, stirring for 1 minute
- Pour in the vinegar and scrape the bottom of the pan with a spatula to release the flavorful browned bits
- Add the hot water, return the meat to the pan, and adjust seasoning with 1 teaspoon of salt
- Close the pressure cooker lid and increase the heat
- Once it starts whistling, reduce the heat and cook for 25 minutes
- Prepare the collard greens by washing the leaves, removing the 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 cooker, add the squash, and stir gently
- Cover again and bring to high heat
- Once pressure builds, 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 in the residual heat of the stew
- Serve immediately, ensuring the broth incorporates the slightly softened squash
Observations
This comforting stew is perfect for family meals. The secret is to sear the meat thoroughly to build a deep, complex flavor in the broth.
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