Brazilian recipe
Beef Stew with Pumpkin and Collard Greens
A Brazilian classic, this stew combines tender beef 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
2 cloves garlic
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
2 cloves garlic
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
Ingredients can typically be found at most supermarkets and local grocery stores. Bacon and collard greens are widely available in the produce and meat sections, respectively. Japanese pumpkin can usually be found in the produce aisle. Spices and pantry staples are located in their respective aisles.
Preparation method
- Cut the beef chuck into 3 cm cubes
- Place the beef in a bowl and season with 1 teaspoon salt, cumin, and black pepper
- Mix well so all pieces are seasoned and let rest at room temperature while preparing other ingredients
- Chop the onions into 2 cm cubes
- Mince the garlic
- Heat the water in a kettle
- Place a pressure cooker over medium heat
- Add 1 tablespoon olive oil and brown the beef a few pieces at a time to avoid cooling the pan and ensure cubes are well-seared
- Remove the seared beef and set aside in a bowl, repeating the process with the remaining beef, 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
- Add 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 loosen the flavorful bits
- Add the hot water, return the beef to the pot, and adjust with 1 teaspoon 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 tough 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
- Close again and bring to high heat
- After it starts to build 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, which will cook in 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 deep flavor in the broth.
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