Brazilian recipe
Beef Stew with Kabocha Squash and Collard Greens
A classic of Brazilian home cooking, this stew combines juicy chuck roast with sweet kabocha squash and fresh collard greens in a practical, one-pot meal.
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Ingredients
1 kg chuck roast (acém)
1/3 cup (50 g) bacon, diced (optional)
2 onions
2 cloves garlic
3 tbsp olive oil
1 tsp salt (for seasoning meat)
1 tsp ground cumin
Black pepper, freshly ground, to taste
1 pinch sugar
1/3 cup white wine vinegar
1 cinnamon stick
2 bay leaves
1 1/2 cups hot water
1 tsp salt (for the stew base)
400 g kabocha squash (Japanese pumpkin), cut into 3 cm cubes (about 3 cups)
7 leaves of collard greens
1/3 cup (50 g) bacon, diced (optional)
2 onions
2 cloves garlic
3 tbsp olive oil
1 tsp salt (for seasoning meat)
1 tsp ground cumin
Black pepper, freshly ground, to taste
1 pinch sugar
1/3 cup white wine vinegar
1 cinnamon stick
2 bay leaves
1 1/2 cups hot water
1 tsp salt (for the stew base)
400 g kabocha squash (Japanese pumpkin), cut into 3 cm cubes (about 3 cups)
7 leaves of collard greens
Where to find ingredients
Beef (chuck roast) and fresh produce like kabocha squash and collard greens can be found at local butcher shops, farmers' markets, or the produce section of most supermarkets.
Method
- Cut the chuck roast into 3 cm cubes
- Place the meat in a bowl and season with 1 teaspoon of salt
- Add the cumin and black pepper
- Mix well so all pieces are seasoned
- Let it rest 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
- Sear the meat in small batches so the pan stays hot and the cubes brown well
- Remove the seared meat and set aside in a bowl
- Repeat the process with the remaining meat
- Add a little more olive oil if necessary
- In the same pot
- Add 1 teaspoon of olive oil and fry the bacon until it begins to release fat
- Sauté the onion with a pinch of salt and sugar for about 5 minutes until lightly caramelized
- Incorporate the garlic, cinnamon stick, and bay leaves
- Stir for 1 minute
- Pour in the vinegar and scrape the bottom of the pot with a spatula to release the flavorful browned bits
- Add the hot water
- Return the meat to the pot
- Adjust with 1 teaspoon of salt
- Close the pressure cooker lid 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
- Remove the stems and tear the leaves 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 squash and mix gently
- Close the lid again and place over high heat
- Once it reaches pressure again
- 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
- Allow them to wilt with the residual heat of the stew
- Serve immediately while ensuring the broth incorporates the slightly tender squash
Notes
This comforting stew is perfect for family dinners. The secret to a deep, flavorful broth is taking the time to sear the beef properly before simmering.
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