Brazilian recipe
Beef Stew with Pumpkin and Collard Greens (Ensopado de carne com abóbora e couve)
A classic Brazilian comfort food, this hearty stew balances the succulence of chuck steak with the sweetness of pumpkin and the freshness of collard greens.
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Ingredients
1 kg chuck steak
400 g Japanese pumpkin, cut into 3 cm cubes (approx. 3 cups)
7 collard green leaves
1/3 cup bacon, diced (approx. 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, cut into 3 cm cubes (approx. 3 cups)
7 collard green leaves
1/3 cup bacon, diced (approx. 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 chuck steak, bacon, and fresh produce at local supermarkets or butcher shops. Japanese pumpkin (often labeled as kabocha or buttercup) is available at greengrocers. As a substitute for collard greens, you may use kale, though collard greens remain the traditional choice.
Preparation method
- Cut the chuck steak into 3 cm cubes.
- Place the meat in a bowl and season with 1 teaspoon of salt, the cumin, and black pepper.
- Mix well so all pieces are seasoned and let them rest at room temperature while preparing the other ingredients.
- Dice the onions into 2 cm cubes.
- Finely chop 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 so the pan does not cool down, ensuring the cubes are well-browned.
- Remove the seared meat and set aside in a bowl, repeating the process with the remainder, adding a bit more oil if necessary.
- In the same pan, add 1 teaspoon of olive oil and fry the bacon until it begins 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 stick, 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 with 1 teaspoon of salt.
- Close the pressure cooker lid and turn the heat to high.
- 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 lid, add the pumpkin, and mix gently.
- Close the lid again and place over high heat.
- After it reaches pressure, lower the heat and time for 1 minute.
- Turn off the heat and release the pressure again under running water.
- Finish by adding the collard greens, which will cook in the residual heat of the stew.
- Serve immediately, ensuring the broth incorporates the slightly softened pumpkin.
Observations
This stew is a deeply comforting dish, perfect for family gatherings. The secret to its rich, complex flavor profile lies in searing the meat thoroughly before slow-cooking, which builds a savory foundation for the broth.
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