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.
0.0 / 5 by 0 Reviews
Ingredients
1 cinnamon stick
400 g Japanese pumpkin (kabocha squash) cut into 3 cm cubes (about 3 cups)
Salt to taste
1 kg chuck beef
2 onions
1/3 cup diced bacon (about 50 g) (optional)
1 pinch of sugar
2 bay leaves
Freshly ground black pepper to taste
2 tablespoons white wine vinegar
1 teaspoon ground cumin
3 tablespoons olive oil
7 collard greens leaves
1 1/2 cups hot water
2 garlic cloves
400 g Japanese pumpkin (kabocha squash) cut into 3 cm cubes (about 3 cups)
Salt to taste
1 kg chuck beef
2 onions
1/3 cup diced bacon (about 50 g) (optional)
1 pinch of sugar
2 bay leaves
Freshly ground black pepper to taste
2 tablespoons white wine vinegar
1 teaspoon ground cumin
3 tablespoons olive oil
7 collard greens leaves
1 1/2 cups hot water
2 garlic cloves
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.
Preparation method
- Cut the chuck beef 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 all pieces are seasoned and let it rest at room temperature while preparing 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 pot and ensure the cubes are well browned
- Remove the seared meat and reserve in a bowl, repeating the process with the remainder, adding a little 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, 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 bits
- Add the hot water, return the meat to the pot and adjust with 1 teaspoon of salt
- Close the pot and turn the heat to high
- Once it starts whistling, 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 pot, add the pumpkin and mix gently
- Cover again and place over high heat
- After it builds up 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 pumpkin
Observations
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.
Ratings and comments