Brazilian recipe
Beef Stew with Pumpkin and Collard Greens (Ensopado de carne com abóbora e couve)
A Brazilian culinary classic, this stew combines tender chuck beef with the sweetness of pumpkin and fresh collard greens in one practical dish.
0.0 / 5 by 0 Reviews
Ingredients
1 kg chuck beef
400 g Japanese pumpkin (kabocha) cut into 3 cm cubes (about 3 cups)
7 collard greens leaves
1/3 cup bacon cubes (about 50 g) (optional)
2 onions
2 garlic cloves
1 1/2 cups hot water
2 tablespoons white wine vinegar
1 cinnamon stick
1 teaspoon ground cumin
1 pinch of sugar
2 bay leaves
3 tablespoons olive oil
Salt to taste
Freshly ground black pepper to taste
400 g Japanese pumpkin (kabocha) cut into 3 cm cubes (about 3 cups)
7 collard greens leaves
1/3 cup bacon cubes (about 50 g) (optional)
2 onions
2 garlic cloves
1 1/2 cups hot water
2 tablespoons white wine vinegar
1 cinnamon stick
1 teaspoon ground cumin
1 pinch of sugar
2 bay leaves
3 tablespoons olive oil
Salt to taste
Freshly ground black pepper to taste
Where to find ingredients
Find fresh chuck beef, local pumpkins, and vegetables at neighborhood markets or grocery stores. Bacon and spices are available at general food retailers.
Preparation method
- Cut the beef into 3 cm cubes
- Place the meat in a bowl and season with 1 teaspoon of salt, cumin, and black pepper
- Mix well to ensure all pieces are coated and let it rest at room temperature while preparing the other ingredients
- Chop 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 to keep the pan hot and ensure the cubes are well browned
- 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 pan, 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
- Incorporate the garlic, cinnamon, and bay leaves, stirring for 1 minute
- Pour in the vinegar and scrape the bottom of the pan with a spatula to release the flavorful browned bits
- Add the hot water, return the meat to the pan, and adjust seasoning with 1 teaspoon of salt
- Close the pressure cooker and turn the heat up
- 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 carefully release the pressure under running water
- Open the pan, add the pumpkin, and mix gently
- Cover again and bring back to high heat
- Once 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 meals. The secret lies in properly searing the beef to build a rich, flavorful base for the broth.
Ratings and comments