Brazilian recipe
Hearty Beef Stew with Pumpkin and Callaloo
A proper comfort food classic, this beef stew brings together tender chunks of beef with the natural sweetness of pumpkin and the fresh bite of callaloo in a no-fuss pot.
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Ingredients
1 kg chuck beef, cut into 3 cm cubes
400 g pumpkin, peeled and cubed into 3 cm pieces (about 3 cups)
7 stalks callaloo, leaves only, roughly chopped
1/3 cup (about 50 g) bacon, diced (optional)
2 onions, diced
2 cloves garlic, finely minced
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 cooking oil
Salt to taste
Freshly ground black pepper to taste
400 g pumpkin, peeled and cubed into 3 cm pieces (about 3 cups)
7 stalks callaloo, leaves only, roughly chopped
1/3 cup (about 50 g) bacon, diced (optional)
2 onions, diced
2 cloves garlic, finely minced
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 cooking oil
Salt to taste
Freshly ground black pepper to taste
Where to find ingredients
Chuck beef is your best bet for a tender stew and can be found at any local butcher or supermarket meat counter. Pumpkin is a pantry staple available year-round in the produce section. Callaloo, which is a leafy green native to the region, is fresh and readily available in local markets, though you can use spinach as a substitute if needed. Garlic, onions, spices, and bacon are standard items found in any Jamaican grocery store or local shop.
Preparation method
- Cut the beef into 3 cm chunks
- Put the meat in a bowl and season well with 1 tsp salt, the cumin, and black pepper
- Toss everything together until well coated and let it sit at room temperature while you get your other bits ready
- Chop the onions into 2 cm pieces
- Finely mince the garlic
- Get your water nice and hot in a kettle
- Heat up a pressure cooker over medium heat
- Add 1 tbsp oil and brown the beef in batches so you don't overcrowd the pot and lose that good sear
- Take the browned meat out and set it aside in a bowl, then repeat with the rest, adding a bit more oil if it gets dry
- In that same pot, add 1 tsp oil and fry the bacon until the fat starts to render out
- Toss in the onions with a pinch of salt and sugar, sautéing for about 5 minutes until they start to caramelise
- Mix in the garlic, cinnamon stick, and bay leaves, stirring for about 1 minute
- Pour in the vinegar and scrape the bottom of the pot with a spatula to pick up all those tasty bits
- Add the hot water, return the browned beef to the pot, and adjust the seasoning with 1 tsp salt
- Lock the pressure cooker lid and turn the heat up
- Once it reaches pressure, turn the heat down and let it cook for 25 minutes
- Prep the callaloo by washing the leaves well, discarding the stems, and tearing the leaves into 4 cm pieces
- After the cooking time, turn off the heat and release the pressure carefully under running water
- Open the pot, add the pumpkin, and give it a gentle stir
- Seal the pot again and bring it back up to high heat
- After it hits pressure again, turn the heat down low and time it for 1 minute
- Turn off the heat and release the pressure again under running water
- Finish it off by stirring in the callaloo, which will soften perfectly in the residual heat of the stew
- Serve it up straight away, making sure the sauce has that lovely, slightly thickened texture from the tender pumpkin
Observations
This stew is the ultimate comfort meal, perfect for when you want to feed the whole family. The secret to getting that deep, rich flavour in your gravy is to sear the beef properly before you start building your stew.
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