Brazilian recipe
Beef Stew with Pumpkin and Collard Greens
A hearty Brazilian staple, this stew pairs tender chuck beef with the sweetness of kabocha squash and the freshness of collard greens for a comforting, easy-to-make meal.
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Ingredients
1 kg chuck beef, cut into 3 cm cubes
400 g Japanese pumpkin (kabocha squash), peeled and cut into 3 cm cubes (about 3 cups)
7 collard green leaves
1/3 cup bacon, cubed (about 50 g) (optional)
2 onions
2 cloves garlic
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 olive oil
Salt to taste
Freshly ground black pepper to taste
400 g Japanese pumpkin (kabocha squash), peeled and cut into 3 cm cubes (about 3 cups)
7 collard green leaves
1/3 cup bacon, cubed (about 50 g) (optional)
2 onions
2 cloves garlic
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 olive oil
Salt to taste
Freshly ground black pepper to taste
Where to find ingredients
You can source these ingredients at any major local supermarket or neighborhood grocer. For the 'Japanese pumpkin', look for 'Kabocha squash' in the produce section; if unavailable, any dense, sweet winter squash will work. Collard greens are widely available, but if you struggle to find them, kale is a suitable local substitute. Beef chuck is labeled as 'stewing beef' or 'chuck roast' in the meat aisle. For authentic results, visit local Asian or international food markets, which often carry high-quality produce and specific cuts of meat.
Preparation method
- Trim the chuck beef into even 3 cm chunks
- Toss the beef in a bowl with 1 tsp salt, the ground cumin, and a generous crack of black pepper
- Mix everything thoroughly to coat the beef, then let it rest at room temperature while you prep your aromatics
- Dice the onions into 2 cm pieces
- Finely mince the garlic cloves
- Heat your water using a kettle until steaming
- Place your pressure cooker over medium heat
- Add 1 tbsp of oil and sear the beef in batches, making sure not to crowd the pot so the meat browns beautifully
- Remove the browned beef to a plate and repeat the process, adding a splash more oil if the pan gets dry
- In the same pot, add 1 tsp of oil and crisp up 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 starts to caramelize nicely
- Stir in the garlic, cinnamon stick, and bay leaves, cooking for 1 minute until fragrant
- Deglaze the pot with the white wine vinegar, scraping the bottom with a spatula to lift all the tasty browned bits
- Pour in the hot water, return the seared beef to the pot, and adjust the seasoning with 1 tsp of salt
- Seal the pressure cooker and crank the heat to high
- Once the pot reaches pressure, turn the heat down to low and let it cook for 25 minutes
- While the meat cooks, wash the collard leaves, remove the tough central ribs, and tear the leaves into 4 cm strips
- After the time is up, turn off the heat and carefully release the pressure under a cold running tap
- Open the lid, add the cubed pumpkin, and stir everything gently to combine
- Lock the lid again and return the pot to high heat
- Once back at full pressure, reduce the heat and cook for exactly 1 minute
- Turn off the heat again and release the pressure under the tap
- Finish by folding in the collard greens; the residual heat of the stew is perfect for wilting them
- Serve immediately, making sure to include plenty of that rich broth and pieces of the softened, tender pumpkin
Observations
This dish is the definition of comfort food, perfect for relaxed family dinners. The secret lies in getting a deep, golden sear on the meat to build a rich foundation for the stewing liquid.
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