Brazilian recipe
Brazilian Beef Stew with Squash and Collard Greens
A beloved Brazilian classic, this hearty stew pairs succulent chuck roast with sweet squash and fresh, tender collard greens for the ultimate comfort meal.
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Ingredients
1 kg chuck roast
400 g Kabocha squash, cubed into 3 cm pieces (about 3 cups)
7 leaves collard greens
1/3 cup bacon, diced (about 50 g) (optional)
2 onions
2 garlic cloves
1 1/2 cups hot water
2 tbsp white wine vinegar
1 cinnamon stick
1 tsp ground cumin
1 pinch sugar
2 bay leaves
3 tbsp olive oil
Salt to taste
Freshly ground black pepper to taste
400 g Kabocha squash, cubed into 3 cm pieces (about 3 cups)
7 leaves collard greens
1/3 cup bacon, diced (about 50 g) (optional)
2 onions
2 garlic cloves
1 1/2 cups hot water
2 tbsp white wine vinegar
1 cinnamon stick
1 tsp ground cumin
1 pinch sugar
2 bay leaves
3 tbsp olive oil
Salt to taste
Freshly ground black pepper to taste
Where to find ingredients
Chuck roast is available at any butcher or supermarket meat counter. Kabocha squash, often labeled as Japanese pumpkin or squash, can be found in the produce aisle or at Asian grocers. Collard greens are a staple in the produce section of most grocery stores. If you struggle to find fresh collard greens, kale is a suitable, though slightly more textured, alternative. For the authentic flavor profile, ensure you use a genuine cinnamon stick and fresh aromatics.
Preparation method
- Cut the chuck roast into 3 cm cubes
- Place the beef in a bowl and season with 1 tsp salt, the cumin, and black pepper
- Toss well to coat all pieces evenly and let it rest at room temperature while you prep the remaining ingredients
- Dice the onions into 2 cm chunks
- Finely mince the garlic
- Heat your water in a kettle
- Place a pressure cooker over medium heat
- Add 1 tbsp olive oil and brown the meat in batches so you don't overcrowd the pan, ensuring a nice golden crust
- Remove the browned beef and set aside in a bowl, repeating the process until all meat is seared, adding more oil as needed
- In the same pot, add 1 tsp olive oil and fry the bacon until it begins to release its fat
- Sauté the onions with a pinch of salt and sugar for about 5 minutes until lightly caramelized
- Stir in the garlic, cinnamon stick, and bay leaves, cooking for 1 minute until fragrant
- Pour in the vinegar and scrape the bottom of the pot with a spatula to release all those tasty browned bits
- Add the hot water, return the meat to the pot, and season with another 1 tsp salt
- Seal the pressure cooker and turn the heat to high
- Once it reaches pressure, reduce the heat and cook for 25 minutes
- Prepare the collard greens by washing the leaves, removing the thick stalks, and slicing them into 4 cm ribbons
- After the cooking time, turn off the heat and carefully release the pressure under cold running water
- Open the cooker, add the squash, and stir gently
- Close the lid and return to high heat
- Once it reaches pressure again, reduce the heat and cook for 1 minute
- Turn off the heat and release the pressure under cold running water once more
- Finish by stirring in the collard greens; they will wilt perfectly in the residual heat of the stew
- Serve immediately, ensuring each bowl gets plenty of the flavorful broth and the tender, slightly broken-down squash
Observations
This beef stew is the definition of comfort food and perfect for family gatherings. The secret to a truly deep, complex broth is taking the time to properly sear the meat before braising.
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