Brazilian recipe
Brazilian Beef and Pumpkin Stew (Ensopado de Carne com Abóbora)
A proper Brazilian comfort food staple, this hearty beef and pumpkin stew pairs tender chuck steak with sweet squash and fresh shredded greens for a balanced, soul-warming meal.
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Ingredients
1 kg chuck steak
400 g butternut squash, cut into 3 cm cubes (about 3 cups)
7 kale leaves
1/3 cup bacon, diced (about 50 g) (optional)
2 onions
2 garlic cloves
1 1/2 cups hot water
2 tbsp white wine vinegar
1 cinnamon stick
1 tsp ground cumin
1 pinch sugar
2 bay leaves
3 tbsp extra virgin olive oil
Salt to taste
Freshly ground black pepper to taste
400 g butternut squash, cut into 3 cm cubes (about 3 cups)
7 kale leaves
1/3 cup bacon, diced (about 50 g) (optional)
2 onions
2 garlic cloves
1 1/2 cups hot water
2 tbsp white wine vinegar
1 cinnamon stick
1 tsp ground cumin
1 pinch sugar
2 bay leaves
3 tbsp extra virgin olive oil
Salt to taste
Freshly ground black pepper to taste
Where to find ingredients
Chuck steak is readily available at most local Irish butchers or in the meat aisle of larger supermarkets; look for 'braising steak' or 'stewing beef'. Butternut squash is common in the fresh produce section. Kale can be found in the leafy greens section of most shops. For Brazilian-specific ingredients like authentic mandioca or specific types of pumpkin, you might check international aisles or specialist Asian and Latin American grocers in cities like Dublin, Cork, or Galway. White wine vinegar and standard spices are readily available in any local pantry staple aisle.
Preparation method
- Cut the chuck steak into 3 cm cubes
- Place the beef in a mixing bowl and season with 1 tsp of salt, the cumin, and black pepper
- Toss the meat well to ensure even seasoning and let it rest at room temperature while you prep your other ingredients
- Dice the onions into 2 cm chunks
- Finely chop the garlic
- Heat your water in a kettle
- Place a pressure cooker over medium heat
- Add 1 tbsp of olive oil and sear the beef in batches, ensuring the pan stays hot so the cubes get a nice brown crust
- Remove the seared beef to a bowl and repeat with the remaining meat, adding a splash more olive oil if needed
- In the same pot, add 1 tsp of olive oil and fry the bacon until it begins to release its fat
- Sauté the onions with a pinch of salt and sugar for about 5 minutes until they start to caramelise
- Stir in the garlic, cinnamon stick, and bay leaves, cooking for 1 minute until fragrant
- Pour in the white wine vinegar and scrape the bottom of the pot with a spatula to deglaze and release all the flavour
- Add the hot water, return the beef to the pot, and adjust the seasoning with 1 tsp of salt
- Seal the pressure cooker and turn the heat to high
- Once it reaches pressure, turn the heat down and cook for 25 minutes
- While the meat cooks, wash the kale, remove the tough stalks, and tear the leaves into 4 cm pieces
- After the cooking time, turn off the heat and carefully release the pressure under cold running water
- Open the pot, add the cubed squash, and fold it in gently
- Close the lid again and bring back to high pressure
- Once at pressure, turn the heat down and cook for 1 minute
- Turn off the heat and release the pressure again under cold running water
- Finish by stirring in the kale, allowing it to wilt and cook in the residual heat of the stew
- Serve immediately, ensuring the broth has thickened slightly with the softened, tender bits of pumpkin
Observations
This rustic stew is the ultimate family favourite. The secret is to sear the beef properly to build a deep, savoury base for the broth, creating a rich flavour that perfectly complements the natural sweetness of the pumpkin.
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