Brazilian recipe
Beef Stew with Kabocha Squash and Collard Greens
A classic Brazilian comfort dish, this stew combines succulent beef chuck with the natural sweetness of kabocha squash and the freshness of collard greens.
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Ingredients
2 tablespoons white wine vinegar
Freshly ground black pepper to taste
1 1/2 cups hot water
2 garlic cloves
1 cinnamon stick
2 onions
3 tablespoons olive oil
1 kg chuck roast
400 g kabocha squash cut into 3 cm cubes (about 3 cups)
1 teaspoon ground cumin
Salt to taste
7 collard greens leaves
2 bay leaves
1/3 cup diced bacon (about 50 g) (optional)
1 pinch sugar
Freshly ground black pepper to taste
1 1/2 cups hot water
2 garlic cloves
1 cinnamon stick
2 onions
3 tablespoons olive oil
1 kg chuck roast
400 g kabocha squash cut into 3 cm cubes (about 3 cups)
1 teaspoon ground cumin
Salt to taste
7 collard greens leaves
2 bay leaves
1/3 cup diced bacon (about 50 g) (optional)
1 pinch sugar
Where to find ingredients
Beef chuck can be found at local butchers or grocery store meat counters. Kabocha squash (often labeled as Japanese pumpkin) and fresh collard greens are typically available in the produce section of most supermarkets or at local farmers' markets.
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 the black pepper
- Mix well so all pieces are seasoned and let it rest at room temperature while you prepare the other ingredients
- Dice the onions into 2 cm cubes
- Finely mince 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 so as not to cool the pan and to ensure the cubes brown well
- Remove the seared meat and set aside in a bowl, repeating the process with the rest, adding a little more olive 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, 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 bits
- Add the hot water, return the meat to the pan, 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 stems, and tearing them into 4 cm pieces
- After the cooking time, turn off the heat and release the pressure under running water with care
- Open the pan, add the kabocha squash, and mix gently
- Cover again and place over 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 kabocha squash
Observations
This stew is deeply comforting and ideal for family meals. The secret to this recipe is searing the beef thoroughly to ensure a rich, flavorful broth.
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