Brazilian recipe
Beef Stew with Kabocha Squash and Collard Greens
A classic Brazilian-style comfort food, this hearty stew combines succulent chuck roast with sweet kabocha squash and fresh collard greens.
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Ingredients
1 kg chuck roast
1/3 cup (50 g) bacon, diced (optional)
2 onions
2 cloves garlic
400 g kabocha squash (Japanese pumpkin), cut into 3 cm cubes (approx. 3 cups)
7 collard green leaves
3 tbsp olive oil
2 tbsp white wine vinegar
1 1/2 cups hot water
1 cinnamon stick
1 tsp ground cumin
1 pinch sugar
2 bay leaves
Salt to taste
Freshly ground black pepper to taste
1/3 cup (50 g) bacon, diced (optional)
2 onions
2 cloves garlic
400 g kabocha squash (Japanese pumpkin), cut into 3 cm cubes (approx. 3 cups)
7 collard green leaves
3 tbsp olive oil
2 tbsp white wine vinegar
1 1/2 cups hot water
1 cinnamon stick
1 tsp ground cumin
1 pinch sugar
2 bay leaves
Salt to taste
Freshly ground black pepper to taste
Where to find ingredients
Beef (chuck roast), bacon, and fresh vegetables like kabocha squash and collard greens can be found at local butcher shops, farmers' markets, or the produce and meat sections of standard grocery stores.
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 to coat the pieces thoroughly and let rest at room temperature while you prepare the remaining ingredients
- Dice the onions into 2 cm pieces
- 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 small batches to prevent the pan from cooling down and ensure the cubes are well browned
- Remove the seared meat and set aside in a bowl, repeating the process with the remainder and 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 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 release the flavorful brown bits
- Add the hot water, return the meat to the pot, and season with 1 teaspoon of salt
- Close the pressure cooker lid and increase the heat
- Once the pot reaches pressure, 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 carefully release the pressure under running water
- Open the pot, add the squash, and mix gently
- Cover the pot again and place over high heat
- Once it reaches pressure, lower the heat and cook for 1 minute
- Turn off the heat and release the pressure again under running water
- Finish by stirring in the collard greens, which will cook in the residual heat of the stew
- Serve immediately while the broth incorporates the slightly softened squash
Observations
This stew is deeply comforting and perfect for family dinners. The secret to this dish is searing the beef properly to develop a rich, flavorful base for the broth.
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