Brazilian recipe
Beef Stew with Pumpkin and Collard Greens
A Brazilian culinary classic, this stew combines the succulence of beef chuck with the sweetness of pumpkin and the freshness of collard greens in a practical preparation.
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Ingredients
Freshly ground black pepper to taste
2 tablespoons white wine vinegar
Salt to taste
7 collard greens leaves
1/3 cup diced bacon (about 50 g) (optional)
1 teaspoon ground cumin
2 bay leaves
2 onions
1 cinnamon stick
1 1/2 cups hot water
3 tablespoons olive oil
2 garlic cloves
1 kg chuck beef
1 pinch sugar
400 g Japanese pumpkin (kabocha squash) cut into 3 cm cubes (about 3 cups)
2 tablespoons white wine vinegar
Salt to taste
7 collard greens leaves
1/3 cup diced bacon (about 50 g) (optional)
1 teaspoon ground cumin
2 bay leaves
2 onions
1 cinnamon stick
1 1/2 cups hot water
3 tablespoons olive oil
2 garlic cloves
1 kg chuck beef
1 pinch sugar
400 g Japanese pumpkin (kabocha squash) cut into 3 cm cubes (about 3 cups)
Where to find ingredients
Ingredients can be found at most supermarkets and local food markets.
Preparation method
- Cut the beef chuck into 1-inch cubes
- Place the meat in a bowl and season with 1 teaspoon of salt, cumin, and black pepper
- Mix well so that all pieces are seasoned and let it rest at room temperature while you prepare the other ingredients
- Chop the onions into 1-inch 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 brown the meat in batches to avoid cooling the pot and ensure the cubes are well-seared
- Remove the seared meat and reserve in a bowl, repeating the process with the rest, adding a little more olive oil if necessary
- 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
- 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 meat to the pot, and adjust seasoning 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 1.5-inch 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
- 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 slightly softened pumpkin
Observations
This stew is comforting and ideal for family meals. The secret is to sear the meat well to ensure depth of flavor in the broth.
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