Brazilian recipe
Beef Stew with Kabocha Squash and Collard Greens
A classic of Brazilian home cooking, this stew combines succulent beef chuck with the natural sweetness of kabocha squash and the freshness of collard greens.
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Ingredients
3 tbsp olive oil
1/3 cup diced bacon (approx. 50g) (optional)
1 kg beef chuck, cut into 3 cm cubes
1 tsp salt (for seasoning meat)
1 tsp ground cumin
Freshly ground black pepper to taste
2 onions, cut into 2 cm cubes
2 cloves garlic, finely minced
1 pinch of sugar
1 cinnamon stick
2 bay leaves
2 tbsp white wine vinegar
1 1/2 cups hot water
1 tsp salt (for adjusting broth seasoning)
400g kabocha squash (Japanese pumpkin), cut into 3 cm cubes (approx. 3 cups)
7 leaves of collard greens, stems removed and torn into 4 cm pieces
1/3 cup diced bacon (approx. 50g) (optional)
1 kg beef chuck, cut into 3 cm cubes
1 tsp salt (for seasoning meat)
1 tsp ground cumin
Freshly ground black pepper to taste
2 onions, cut into 2 cm cubes
2 cloves garlic, finely minced
1 pinch of sugar
1 cinnamon stick
2 bay leaves
2 tbsp white wine vinegar
1 1/2 cups hot water
1 tsp salt (for adjusting broth seasoning)
400g kabocha squash (Japanese pumpkin), cut into 3 cm cubes (approx. 3 cups)
7 leaves of collard greens, stems removed and torn into 4 cm pieces
Where to find ingredients
Beef chuck and kabocha squash can be found at any local butcher or grocery store produce section. Collard greens are widely available in the leafy greens aisle. Pantry staples like spices and vinegar are available at all major supermarkets.
Method
- Cut the beef chuck into 3 cm cubes
- Place the meat in a bowl and season with 1 teaspoon of salt
- Add the cumin and black pepper
- Mix well so all pieces are coated
- Let it rest at room temperature while you prepare 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 of olive oil
- Sear the meat in small batches to ensure the pan stays hot and the cubes brown properly
- Remove the seared meat and set aside in a bowl
- Repeat the process with the remaining meat
- Add more olive 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
- Add the cinnamon stick and bay leaves
- Stir for 1 minute
- Pour in the vinegar
- Scrape the bottom of the pot with a spatula to release the flavorful browned bits
- Add the hot water
- Return the meat to the pot
- Adjust with 1 teaspoon of salt
- Close the pressure cooker lid
- Turn the heat to high
- Once the cooker begins to whistle
- Reduce the heat and cook for 25 minutes
- Prepare the collard greens by washing the leaves
- Remove the stems and tear the leaves into 4 cm pieces
- After the cooking time is up
- Turn off the heat
- Carefully release the pressure under running water
- Open the pot
- Add the squash cubes
- Mix gently
- Close the lid again and place over high heat
- Once it returns to pressure
- Lower the heat and cook for 1 minute
- Turn off the heat and release the pressure again under running water
- Finish by adding the collard greens
- Allow them to wilt into the stew using the residual heat
- Serve immediately while the broth is rich and the squash is tender
Notes
This comforting stew is perfect for family meals. The secret is to sear the meat thoroughly to build a deep, complex flavor in the broth.
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