Brazilian recipe
Beef Stew with Kabocha Squash and Collard Greens
A classic Brazilian comfort food, this hearty stew combines succulent chuck roast with sweet kabocha squash and fresh collard greens in a simple one-pot meal.
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Ingredients
1 kg beef chuck
2 garlic cloves
1 teaspoon ground cumin
400 g Kabocha squash cut into 3 cm cubes (about 3 cups)
1/3 cup bacon bits (about 50 g) (optional)
2 onions
2 bay leaves
1 1/2 cups hot water
3 tablespoons olive oil
7 collard green leaves
2 tablespoons white wine vinegar
Freshly ground black pepper to taste
1 cinnamon stick
1 pinch sugar
Salt to taste
2 garlic cloves
1 teaspoon ground cumin
400 g Kabocha squash cut into 3 cm cubes (about 3 cups)
1/3 cup bacon bits (about 50 g) (optional)
2 onions
2 bay leaves
1 1/2 cups hot water
3 tablespoons olive oil
7 collard green leaves
2 tablespoons white wine vinegar
Freshly ground black pepper to taste
1 cinnamon stick
1 pinch sugar
Salt to taste
Where to find ingredients
You can find beef chuck, fresh kabocha squash, and collard greens at most local supermarkets, farmers' markets, or organic grocers. Bacon, aromatics, and spices are standard pantry items available at any grocery store.
Preparation method
- Cut the beef chuck into 3 cm cubes
- Place the meat in a bowl and season with 1 teaspoon of salt, the cumin, and the black pepper
- Mix well so all pieces are seasoned and let it rest at room temperature while you prepare the remaining ingredients
- Dice the onions into 2 cm cubes
- Finely mince the garlic
- Heat the water in a kettle
- Place a pressure cooker over medium heat
- Add 1 tablespoon of olive oil and brown the meat in batches so as not to cool the pan and ensure the cubes are well browned
- Remove the seared meat and set aside in a bowl, repeating the process with the rest, adding a little more oil if necessary
- In the same pot, place 1 teaspoon of olive oil and fry the bacon until it starts to release fat
- Sauté the onion with a pinch of salt and sugar for about 5 minutes until lightly caramelized
- Incorporate the garlic, cinnamon, and bay leaves, stirring for 1 minute
- Pour in the vinegar and scrape the bottom of the pot with a spatula to release the flavorful browned bits
- Add the hot water, return the meat to the pot, and adjust with 1 teaspoon of salt
- Close the pressure cooker and turn up the heat
- Once it starts to whistle, reduce 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 release the pressure under running water carefully
- Open the pot, add the pumpkin, and mix gently
- Cover again and return to high heat
- After it reaches pressure, lower the heat and count 1 minute
- Turn off the heat and release the pressure again under running water
- Finish by adding the collard greens, which will cook with the residual heat of the stew
- Serve immediately, ensuring the broth incorporates the slightly softened pumpkin
Observations
This stew is deeply comforting and perfect for family dinners. The secret is searing the meat well to build a flavorful, rich broth.
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