Brazilian recipe
Beef Stew with Pumpkin and Kale
A classic Brazilian dish, this stew combines the succulence of beef chuck with the sweetness of pumpkin and the freshness of kale in a practical preparation.
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Ingredients
Freshly ground black pepper to taste
3 tablespoons olive oil
Salt to taste
1 pinch sugar
7 kale leaves
1 cinnamon stick
1/3 tea cup diced bacon (approx. 50 g) (optional)
2 bay leaves
1 1/2 tea cups hot water
2 tablespoons white wine vinegar
2 onions
1 teaspoon ground cumin
1 kg chuck beef
400 g Japanese pumpkin, cut into 3 cm cubes (approx. 3 tea cups)
2 garlic cloves
3 tablespoons olive oil
Salt to taste
1 pinch sugar
7 kale leaves
1 cinnamon stick
1/3 tea cup diced bacon (approx. 50 g) (optional)
2 bay leaves
1 1/2 tea cups hot water
2 tablespoons white wine vinegar
2 onions
1 teaspoon ground cumin
1 kg chuck beef
400 g Japanese pumpkin, cut into 3 cm cubes (approx. 3 tea cups)
2 garlic cloves
Where to find ingredients
Ingredients can typically be found at local grocery stores and supermarkets. Specialty items like specific cuts of meat or types of pumpkin might be available at butcher shops or farmers' markets.
Preparation method
- Cut the beef chuck into 1-inch cubes
- Place the meat in a bowl and season with 1 teaspoon of salt, cumin, and black pepper
- Mix well to coat all pieces and let rest at room temperature while preparing the other ingredients
- Chop the onions into 1/2-inch 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 meat in batches, ensuring the pot doesn't cool down and the cubes are well browned
- Remove the seared meat and reserve in a bowl, repeating the process with the remaining meat, adding a little more olive oil if necessary
- In the same pot, add 1 teaspoon of olive oil and fry the bacon until it starts to release its fat
- Sauté the onion with a pinch of salt and sugar for about 5 minutes until lightly caramelized
- 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 flavorful bits
- Add the hot water, return the meat to the pot, and adjust seasoning with 1 teaspoon of salt
- Close the pressure cooker and increase the heat
- 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 1-inch pieces
- After the cooking time, turn off the heat and carefully release the pressure under running water
- Open the pot, add the pumpkin, and mix gently
- Close the lid again and bring to high heat
- Once it starts to pressure cook, lower the heat and count 1 minute
- Turn off the heat and release the pressure again under running water
- Finish by adding the kale, which will cook in the residual heat of the stew
- Serve immediately, ensuring the broth incorporates the slightly broken-down pumpkin
Observations
This stew is comforting and ideal for family meals. The secret is to sear the meat well to ensure depth of flavor in the broth.
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