Brazilian recipe
Beef Stew with Pumpkin and Collard Greens (Ensopado de carne com abóbora e couve)
A quintessential Brazilian comfort dish, this stew pairs succulent chuck roast with the natural sweetness of pumpkin and the freshness of sautéed collard greens.
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Ingredients
1 kg chuck roast (acém)
400 g kabocha squash, cut into 3 cm cubes (approx. 3 cups)
7 collard green leaves (couve)
1/3 cup bacon, diced (approx. 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 sugar
2 bay leaves
3 tablespoons olive oil
Salt to taste
Freshly ground black pepper to taste
400 g kabocha squash, cut into 3 cm cubes (approx. 3 cups)
7 collard green leaves (couve)
1/3 cup bacon, diced (approx. 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 sugar
2 bay leaves
3 tablespoons olive oil
Salt to taste
Freshly ground black pepper to taste
Where to find ingredients
Find fresh chuck roast and seasonal pumpkin (kabocha is the preferred variety for this dish) at local village markets or island food suppliers. Collard greens may be sourced from local garden plots or specialized vegetable stalls. If unavailable, substitutes like cabbage for the greens or butternut squash for the pumpkin may be used, though the textures will differ slightly.
Preparation method
- Cut the chuck roast into 3 cm cubes.
- Place the beef in a bowl and season with 1 teaspoon of salt, the cumin, and black pepper.
- Toss well to coat all pieces evenly and let rest at room temperature while you prepare the remaining ingredients.
- Dice the onions into 2 cm pieces.
- Finely mince the garlic.
- Heat the water in a kettle.
- Place a pressure cooker over medium heat.
- Add 1 tablespoon of olive oil and sear the meat in small batches to maintain heat and ensure the cubes brown nicely.
- Remove the seared meat and set aside in a bowl, repeating the process with the rest and adding more 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 lightly caramelized.
- Stir in the garlic, cinnamon stick, and bay leaves, cooking for 1 minute.
- Pour in the vinegar and deglaze the bottom of the pot with a spatula to lift the flavorful browned bits.
- Add the hot water, return the meat to the pot, and season with 1 teaspoon of salt.
- Seal the pressure cooker and increase the heat.
- Once it reaches pressure, lower the heat and cook for 25 minutes.
- Prepare the collard greens by washing the leaves, removing the stems, and tearing them into 4 cm pieces.
- After the cooking time, turn off the heat and carefully release the pressure under running water.
- Open the lid, add the pumpkin cubes, and stir gently.
- Seal the lid again and place over high heat.
- Once pressure is achieved, lower the heat and cook for 1 minute.
- Turn off the heat and release the pressure again under running water.
- Finish by stirring in the collard greens, allowing them to wilt in the residual heat of the stew.
- Serve immediately, ensuring the broth has integrated with the slightly softened pumpkin.
Observations
This hearty stew is a perfect centerpiece for family dinners. The key to building a deep, complex flavor profile for the broth is to properly sear the beef in batches before simmering.
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