Brazilian recipe
Beef and Pumpkin Stew with Collard Greens
A staple of Brazilian home cooking, this hearty beef stew balances the richness of chuck roast with the natural sweetness of squash and a fresh finish of greens.
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Ingredients
1 kg chuck steak
400 g Japanese pumpkin (kabocha squash), cut into 3 cm cubes (about 3 cups)
7 collard greens leaves
1/3 cup bacon, diced (approx. 50 g) (optional)
2 onions
2 garlic cloves
1 1/2 cups hot water
2 spoons white wine vinegar
1 cinnamon stick
1 spoon cumin powder
1 pinch sugar
2 bay leaves
3 spoons olive oil
Salt to taste
Freshly cracked black pepper to taste
400 g Japanese pumpkin (kabocha squash), cut into 3 cm cubes (about 3 cups)
7 collard greens leaves
1/3 cup bacon, diced (approx. 50 g) (optional)
2 onions
2 garlic cloves
1 1/2 cups hot water
2 spoons white wine vinegar
1 cinnamon stick
1 spoon cumin powder
1 pinch sugar
2 bay leaves
3 spoons olive oil
Salt to taste
Freshly cracked black pepper to taste
Where to find ingredients
Beef (chuck steak): Available at local Gambian butcher shops or meat counters as 'beef stewing meat'. Japanese pumpkin: Often found in larger vegetable markets; if unavailable, use butternut squash or any dense, orange-fleshed pumpkin. Collard greens: Look for fresh, dark-leafy greens in local markets; spring greens or kale are suitable local alternatives. Bacon: Common in larger supermarkets or specialty butcher counters. Spices and aromatics: Available in standard local grocery stores or traditional markets.
Preparation method
- Cut the beef into 3 cm cubes
- Place the beef in a mixing bowl and season with 1 spoon of salt, the cumin, and black pepper
- Toss everything well so the pieces are evenly seasoned and let it rest at room temperature while you prep the other ingredients
- Dice the onions into 2 cm chunks
- Finely mince the garlic
- Heat the water in a kettle
- Place a pressure cooker over medium heat
- Add 1 spoon of olive oil and sear the beef in small batches, ensuring the pan stays hot so the cubes brown nicely
- Remove the seared beef and set aside in a bowl, repeating the process until all meat is done, adding a little extra oil if needed
- In the same pan, add 1 spoon 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 caramelised
- Stir in the garlic, cinnamon stick, and bay leaves, cooking for 1 minute
- Deglaze the pan with the vinegar, scraping the bottom with a spatula to pick up all the tasty browned bits
- Pour in the hot water, return the meat to the pan, and adjust seasoning with 1 spoon of salt
- Seal the pressure cooker and turn the heat up
- Once it comes to pressure, turn the heat down and cook for 25 minutes
- Prepare the greens by washing the leaves, removing the tough central stems, and tearing them into 4 cm pieces
- After the cooking time, turn off the heat and carefully release the pressure under cold running water
- Open the cooker, add the pumpkin cubes, and stir gently
- Seal the lid again and bring back to high heat
- Once it reaches pressure, lower the heat and cook 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; they will wilt perfectly from the residual heat of the stew
- Serve immediately, ensuring the gravy coats the tender, slightly melted pumpkin
Observations
This comforting stew is perfect for a cozy family meal. The secret to a deep, flavourful gravy is to properly sear the beef in batches before simmering.
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