Brazilian recipe
Hearty Beef Stew with Pumpkin and Kale (Ensopado de Carne)
A Brazilian classic, this hearty stew brings together tender beef, sweet pumpkin, and fresh kale in a simple, comforting dish.
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Ingredients
1 kg beef chuck (acém), cut into 3cm cubes
400 g Japanese pumpkin (kabocha), cut into 3cm cubes (about 3 cups)
7 kale leaves
1/3 cup diced bacon (about 50g) (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 sugar
2 bay leaves
3 tablespoons olive oil
Salt to taste
Freshly ground black pepper to taste
400 g Japanese pumpkin (kabocha), cut into 3cm cubes (about 3 cups)
7 kale leaves
1/3 cup diced bacon (about 50g) (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 sugar
2 bay leaves
3 tablespoons olive oil
Salt to taste
Freshly ground black pepper to taste
Where to find ingredients
Beef chuck is readily available in most supermarkets and butcheries. Japanese pumpkin (also known as kabocha squash) can be found in the produce section of larger supermarkets or at local fruit and vegetable markets. Kale is a common leafy green in most Kenyan supermarkets and local markets. Bacon might be found in the deli section of larger supermarkets. Onions, garlic, and olive oil are standard pantry items available everywhere. Spices like cumin and bay leaves, along with cinnamon sticks, are usually stocked in the spice aisle of any supermarket. Vinegar and sugar are common household staples.
Preparation method
- Cut the beef chuck into 3cm cubes
- Place the beef in a bowl and season with 1 teaspoon salt, cumin, and black pepper
- Mix well so all pieces are coated and set aside at room temperature while you prepare the other ingredients
- Dice the onions into 2cm cubes
- Mince the garlic finely
- Heat the water in a kettle
- Place a pressure cooker over medium heat
- Add 1 tablespoon of olive oil and sear the beef in batches. Don't overcrowd the pot, as this will cool it down and prevent a good sear
- Remove the seared beef and set aside in a bowl. Repeat with the remaining beef, adding a little more olive oil if needed
- In the same pot, add 1 teaspoon of olive oil and fry the bacon until it starts to release its fat
- Sauté the onions with a pinch of salt and sugar for about 5 minutes, until they start to lightly caramelise
- Add the garlic, cinnamon stick, and bay leaves, stirring for 1 minute
- Pour in the vinegar and scrape the bottom of the pot with a spatula to loosen any flavourful browned bits
- Add the hot water, return the beef to the pot, and adjust with 1 teaspoon of salt
- Close the pressure cooker and turn the heat up high
- Once it starts to whistle, reduce the heat and cook for 25 minutes
- Prepare the kale by washing the leaves, removing the tough stems, and tearing them into roughly 4cm pieces
- After the cooking time, turn off the heat and carefully release the pressure under running water
- Open the pot, add the pumpkin, and stir gently
- Close the lid again and bring 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 running water
- Finish by adding the kale; it will cook in the residual heat of the stew
- Serve immediately, ensuring the broth is well-mixed with the slightly softened pumpkin
Observations
This stew is a real soul-warmer, perfect for family meals. The trick to a deep, flavourful broth is properly searing the beef. It's a go-to for a satisfying, home-cooked meal.
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