Brazilian recipe
Brazilian Beef and Pumpkin Stew (Ensopado de carne com abóbora e couve)
A beloved Brazilian staple, this hearty stew perfectly balances tender chuck roast with the natural sweetness of pumpkin and fresh, vibrant greens in one practical, comforting pot.
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Ingredients
1 kg beef chuck roast
400 g Japanese pumpkin (kabocha), cubed into 3 cm pieces (about 3 cups)
7 collard greens leaves
1/3 cup bacon, cubed (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 cracked black pepper to taste
400 g Japanese pumpkin (kabocha), cubed into 3 cm pieces (about 3 cups)
7 collard greens leaves
1/3 cup bacon, cubed (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 cracked black pepper to taste
Where to find ingredients
For the beef, look for 'chuck roast' at any local butchery or supermarket meat counter. Japanese pumpkin, often known as 'kabocha' in international culinary contexts, is standard; look for it in the produce section of well-stocked supermarkets or at local markets. Collard greens are widely available, but if you cannot find them, a firm kale or chard can serve as a substitute, though collards are traditional for the authentic taste and texture. For the spices and pantry items like cumin, cinnamon sticks, and white wine vinegar, any local grocery store will have these in the baking or spice aisles. If you have access to a store specialising in Latin American products, you will easily find the specific varieties of pumpkin and the exact type of thick-leafed collard greens typically used in Brazil.
Preparation method
- Cut the chuck roast into 3 cm cubes
- Place the beef in a bowl and season with 1 teaspoon of salt, the ground cumin, and freshly cracked black pepper
- Toss the meat well until evenly coated and let it rest at room temperature while you prep the remaining ingredients
- Chop the onions into 2 cm cubes
- 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 beef in batches to avoid cooling the pot, ensuring the cubes get a nice golden sear
- Remove the browned beef and set aside in a bowl, repeating the process with the remaining meat and adding a little extra olive oil if needed
- In the same pot, add 1 teaspoon of olive oil and fry the bacon until it begins to render its fat
- Sauté the onion with a pinch of salt and sugar for about 5 minutes until it is lightly caramelised
- Stir in the garlic, cinnamon stick, and bay leaves, cooking for 1 minute
- Pour in the white wine vinegar and scrape the bottom of the pot with a spatula to release all the flavourful brown bits
- Add the hot water, return the seared beef to the pot, and season with another 1 teaspoon of salt
- Seal the pressure cooker and increase the heat
- Once it starts whistling, reduce the heat and let it cook for 25 minutes
- Prepare the collard greens by washing the leaves, removing the stems, and tearing them into 4 cm pieces
- Once the cooking time is up, turn off the heat and carefully release the pressure under cold running water
- Open the pot, add the pumpkin, and stir gently to combine
- Seal the pot again and bring it 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 cold running water
- Finish by stirring in the collard greens, which will wilt and cook perfectly in the stew's residual heat
- Serve immediately while hot, ensuring each portion gets plenty of the flavourful broth and tender, slightly softened pumpkin
Observations
This stew is the ultimate comfort food, ideal for a wholesome family dinner. The secret to building a deep, rich flavour profile lies in properly searing the beef before letting it slow-cook to perfection.
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