Brazilian recipe
Beef Stew with Pumpkin and Collard Greens
A Brazilian classic, this stew combines the tenderness of beef chuck with the sweetness of pumpkin and the freshness of collard greens in a practical preparation.
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Ingredients
1 kg beef chuck, cut into 3 cm cubes
400 g Japanese pumpkin, cut into 3 cm cubes (about 3 cups)
7 collard green leaves
1/3 cup diced bacon (about 50 g) (optional)
2 onions, chopped
2 cloves garlic, minced
1 1/2 cups hot water
2 tablespoons white wine vinegar
1 cinnamon stick
1 teaspoon ground cumin
1 pinch sugar
2 bay leaves
3 tablespoons olive oil
Salt to taste
Freshly ground black pepper to taste
400 g Japanese pumpkin, cut into 3 cm cubes (about 3 cups)
7 collard green leaves
1/3 cup diced bacon (about 50 g) (optional)
2 onions, chopped
2 cloves garlic, minced
1 1/2 cups hot water
2 tablespoons white wine vinegar
1 cinnamon stick
1 teaspoon ground cumin
1 pinch sugar
2 bay leaves
3 tablespoons olive oil
Salt to taste
Freshly ground black pepper to taste
Where to find ingredients
Bacon, beef chuck, Japanese pumpkin, collard greens, onions, garlic, olive oil, spices, and seasonings can be found at most supermarkets and local grocery stores.
Preparation method
- Cut the beef chuck into 3 cm cubes
- Place the meat in a bowl and season with 1 teaspoon salt, cumin, and black pepper
- Mix well so all pieces are seasoned and let sit at room temperature while preparing the other ingredients
- Chop 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 olive oil and brown the meat a little at a time to avoid cooling the pot and ensure the cubes are well browned
- 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 olive oil and fry the bacon until it starts 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 salt
- Close the lid 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 carefully release the pressure under running water
- Open the pot, add the pumpkin, and mix gently
- Cover again and bring 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 lightly broken-down 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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