Brazilian recipe
Beef Stew with Squash and Collard Greens (Ensopado de carne com abóbora e couve)
A classic Brazilian dish, this stew combines the tenderness of chuck roast with the sweetness of squash and the freshness of collard greens in a practical preparation.
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Ingredients
1 kg of chuck roast
400 g of kabocha squash, cut into 3 cm cubes (approx. 3 cups)
7 collard green leaves
1/3 cup of bacon, diced (approx. 50 g) (optional)
2 onions
2 garlic cloves
1 1/2 cups of hot water
2 tablespoons of white wine vinegar
1 cinnamon stick
1 teaspoon of ground cumin
1 pinch of sugar
2 bay leaves
3 tablespoons of olive oil
Salt to taste
Freshly ground black pepper to taste
400 g of kabocha squash, cut into 3 cm cubes (approx. 3 cups)
7 collard green leaves
1/3 cup of bacon, diced (approx. 50 g) (optional)
2 onions
2 garlic cloves
1 1/2 cups of hot water
2 tablespoons of white wine vinegar
1 cinnamon stick
1 teaspoon of ground cumin
1 pinch of sugar
2 bay leaves
3 tablespoons of olive oil
Salt to taste
Freshly ground black pepper to taste
Where to find ingredients
Find fresh vegetables at local markets or supermarkets. Kabocha squash (also known as Japanese pumpkin) is standard in local produce sections. Chuck roast is available at local butcher shops. If preferred, pancetta can be used as a substitute for bacon.
Preparation method
- Cut the chuck roast 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 that all pieces are seasoned and let it rest at room temperature while you prepare the other ingredients
- Dice 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 brown the meat in batches so as not to cool the pan and to ensure the cubes are well seared
- Remove the seared meat and set aside in a bowl, repeating the process with the rest, adding a little more oil if necessary
- In the same pot, add 1 teaspoon of olive oil and fry the bacon until it begins to release 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 pot with a spatula to release the flavorful residues
- Add the hot water, return the meat to the pot, and adjust with 1 teaspoon of salt
- Close the pressure cooker and increase the heat
- When it starts to hiss, 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 release the pressure under running water carefully
- Open the pot, add the squash, and mix gently
- Cover again and return 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 with the residual heat of the stew
- Serve immediately, ensuring the broth incorporates the slightly softened squash
Observations
This stew is comforting and ideal for family meals. The secret lies in searing the meat thoroughly to ensure depth of flavor in the broth.
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