Brazilian recipe
Beef Stew with Pumpkin and Collard Greens
A Brazilian culinary classic, this stew combines tender beef with the sweetness of pumpkin and the freshness of collard greens in a practical preparation.
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Ingredients
1 kg beef chuck, cut into 3 cm cubes
400 g Japanese pumpkin, cut into 3 cm cubes (about 3 cups)
7 collard green leaves
1/3 cup diced bacon (about 50 g) (optional)
2 onions, chopped into 2 cm cubes
2 cloves garlic, finely chopped
1 1/2 cups hot water
2 tablespoons white wine vinegar
1 cinnamon stick
1 teaspoon ground cumin
1 pinch 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 (about 3 cups)
7 collard green leaves
1/3 cup diced bacon (about 50 g) (optional)
2 onions, chopped into 2 cm cubes
2 cloves garlic, finely chopped
1 1/2 cups hot water
2 tablespoons white wine vinegar
1 cinnamon stick
1 teaspoon ground cumin
1 pinch sugar
2 bay leaves
3 tablespoons olive oil
Salt to taste
Freshly ground black pepper to taste
Where to find ingredients
Beef chuck can be found at most supermarkets and butcher shops. Japanese pumpkin is available at grocery stores and Asian markets. Collard greens are commonly found in the produce section of supermarkets. Bacon, onions, garlic, olive oil, spices, vinegar, and sugar are standard pantry items available at any grocery store.
Preparation method
- Cut the beef chuck into 3 cm cubes
- Place the beef in a bowl and season with 1 teaspoon of salt, cumin, and black pepper
- Mix well so all pieces are seasoned and let sit at room temperature while you prepare the other ingredients
- Chop 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 beef in batches to avoid cooling the pan and ensure the cubes are well browned
- Remove the seared beef and reserve in a bowl, repeating the process with the remaining beef, adding a little more olive oil if needed
- In the same pot, 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 pot with a spatula to loosen any flavorful bits
- Add the hot water, return the beef to the pot, and adjust with 1 teaspoon of salt
- Close the pressure cooker and increase the heat
- When it starts to whistle, reduce the heat and cook for 25 minutes
- Prepare the collard greens by washing the leaves, removing the tough 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 pot, add the pumpkin, and mix gently
- Cover again and bring 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 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 beef well to ensure deep flavor in the broth.
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