Brazilian recipe
Beef Stew with Pumpkin and Collard Greens
A classic Brazilian stew combining tender beef chuck with the sweetness of pumpkin and the freshness of collard greens in a practical preparation.
0.0 / 5 by 0 Reviews
Ingredients
2 bay leaves
1 pinch sugar
1 cinnamon stick
2 onions
2 cloves garlic
1 kg beef chuck
400 g Japanese pumpkin (kabocha squash) cut into 3 cm cubes (approx. 3 cups)
1 1/2 cups hot water
1 teaspoon ground cumin
1/3 cup bacon bits (approx. 50 g) (optional)
2 tablespoons white wine vinegar
Freshly ground black pepper to taste
7 leaves collard greens
3 tablespoons olive oil
Salt to taste
1 pinch sugar
1 cinnamon stick
2 onions
2 cloves garlic
1 kg beef chuck
400 g Japanese pumpkin (kabocha squash) cut into 3 cm cubes (approx. 3 cups)
1 1/2 cups hot water
1 teaspoon ground cumin
1/3 cup bacon bits (approx. 50 g) (optional)
2 tablespoons white wine vinegar
Freshly ground black pepper to taste
7 leaves collard greens
3 tablespoons olive oil
Salt to taste
Where to find ingredients
Ingredients can typically be found at local grocery stores, supermarkets, and markets.
Preparation method
- Cut the beef chuck into 3 cm cubes
- Place the beef in a bowl and season with 1 teaspoon salt, cumin, and black pepper
- Mix well so all pieces are seasoned and let rest at room temperature while preparing the other ingredients
- Chop the onions into 2 cm 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 beef in batches, to avoid cooling the pot 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 necessary
- In the same pot, add 1 teaspoon of olive oil and fry the bacon until it starts to render 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 the 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
- Once 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 cubes, and mix gently
- Close the lid again and bring 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 in the residual heat of the stew
- Serve immediately, ensuring the broth incorporates the lightly broken-down pumpkin
Observations
This stew is comforting and ideal for family meals. The secret is to sear the beef well to ensure depth of flavor in the broth.
Ratings and comments