Brazilian Beef Stew in a Pumpkin

Discussion in 'Food & Cooking' started by daveb, Nov 5, 2001.

  1. daveb

    daveb

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    My wife Helen asked me to see if I could track down a recipe she saw some years ago (Probably in the N.Y. Times) but didn't bother saving. It's a Brazilian beef stew cooked, or at least served, in a pumpking shell.

    Does anyone have such a recipe on file?
     
  2. cape chef

    cape chef

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    Hi DaveB,

    I'll see what I can come up with
    cc
     
  3. kimmie

    kimmie

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    BRAZILIAN BEEF STEW
    --------------------------------------------------------------------------------

    1 medium onion finely chopped
    2 tablespoons olive oil
    2 garlic cloves minced
    1 pound round steak cut into small cubes
    2 tablespoons butter
    1/4 cup flour
    1 cup dry red wine
    2 cups brewed coffee
    1/2 Tsp chopped fresh oregano
    1/2 Tsp chopped fresh rosemary
    6 medium mushrooms quartered
    2 medium carrots cut into thin rounds
    black pepper

    Saute onion in olive oil over medium heat in Dutch oven or large
    sauce pan until soft but not brown. About 10 minutes. Add garlic
    and cook 30 seconds. Remove and reserve. Raise heat to medium-high and brown beef cubes. Season with black pepper. Save with onion.

    Lower heat to medium and melt margarine in pot and stir in flour
    until well-blended. Do not burn. Add wine, coffee and herbs and
    stir with whisk until slightly thickened and well mixed. Return
    meat and onions to pot and bring to a boil. Reduce heat to low
    and simmer 35 minutes. Add mushrooms and carrots. Simmer 35
    minutes longer. Serve over rice or noodles [or in a pumpkin].

    :chef:
     
  4. cape chef

    cape chef

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    Geez Kimmie You didn't give me a chance :)
    Dave,
    Check out www.cookbrazil.com
    They have some good recipes.

    Use kimmies stew recipe and use the websites direction for shrimp in squash.
    I hope this helps
    cc:chef:
     
  5. olive branch

    olive branch

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    Here is something really scary to cook in a pumpkin! Clean out the pumpkin and layer in it slices of bread (french, italian, artisanal, NOT WONDER) and shredded Emmenthaler or whatever cheese your suicidal heart desires. Pour in whole milk (I used to use half and half when I was younger and immortal) to cover the layers. Mess around with seasonings to delight your own taste buds (don't forget some freshly grated nutmeg). Bake it with it's own lid, set in a pan for leak containment, for about one and 1/2 hours or until the pumpkin flesh is tender. Make salt and pepper available on the table, with watercress or arugula salad and grilled bread. You will die young but happy!

    I serve this to my vegetarian niece and I swear her knees go weak.

    Yeah, yeah, it's not beef stew, but I just couldn't help myself...

    Love ~ Debbie
     
  6. athenaeus

    athenaeus

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    Mmmm!
    Sounds great! I will make this for dinner!!
    I will tell you how it was.

    We love pumpkins!
     
  7. daveb

    daveb

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    Thanks, everybody. That's just what I was looking for.

    Debie, that bread pudding (?) sounds eqaully wonderful. may try it for a buffet lunch I'm doing in a couple of weeks.
     
  8. isa

    isa

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    WOW this sounds so good. Wish I had known about it before cooking my pumpkin yesterday. I'll never be able to find one now with Halloween long gone.
     
  9. cape chef

    cape chef

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    Isa,
    You should have no problem still finding pumpkins.
    They are still on the market
    cc
     
  10. kimmie

    kimmie

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    Ah CC,

    You were probably busy COOKING!! But thanks for the vote of confidence!

    :D
     
  11. kimmie

    kimmie

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    and Isa,

    You still can find them at Atwater Market.

    :p
     
  12. athenaeus

    athenaeus

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    Dear Kimmie.

    Your recipe was great!! I prepared this stew last evening for dinner.
    I am going to make it again on week end that we are having some friends.
    What makes this stew Brazilian? The coffee maybe?

    What would you serve for dessert?
    A Panacotta maybe or Ice cream?
     
  13. melina

    melina

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    For desert make the rose flavoured ice-cream!

    :)
     
  14. isa

    isa

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    Are you sure? What I saw at the market last week wasn't fit for human compsumtion.
     
  15. kimmie

    kimmie

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    Isa,

    I went Sunday morning, early, and they had beautiful pumpkins.

    Athenaeus,

    Glad you liked it. One might think that it's the coffee but I really can't answer that. For dessert, how about a platter of cheese and fruit! Ice cream sounds good too!

    :p
     
  16. brreynolds

    brreynolds

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    DaveB:

    This recipe appeared in the Washington Post magazine in October of 1982. That may be where your wife saw it. I have made it a number of times. It makes a particularly nice informal Sunday supper, since it is so impressive in the pumpkin shell.

    Carbonada Criolla:

    1 large diced onion
    4 mashed cloves of garlic
    3 Tbsp vegetable oil
    2 pounds chuck cut in 2-inch chunks
    1 pound tomatoes, peeled & chopped
    4 cups beef broth
    1 bay leaf
    2 Tbsps chopped fresh parsley
    1 tsp oregano (given the age of the recipe, this assumes dried)
    1 tsp thyme (ditto)
    1 tsp paprika
    salt & pepper to taste
    1 large Hubbard squash or pumpkin
    4 Tbsp butter
    2 sweet potatoes (abt. 1 lb) peeled & cut into chunks
    3/4 cup uncooked rice
    1 handful each of dried apricots and dried prunes
    1 cup corn (canned, frozen or fresh)
    1 1/4 cups peas (fresh or frozen)
    2 cups peach halves (or cut smaller if large)

    Saute onion & garlic in oil until starting to brown. Add the beef and brown on all sides. Add tomatoes, broth, and seasonings. Cover and simmer for about 20 - 30 minutes.

    Remove the top and seeds from the pumpkin or squash. Sprinkle with salt, dot with butter, and dampen with a little water. Bake about 20 minutes or until tender.

    Back to the stew: Add the potatoes and rice, simmering for about 15 minutes more. Add more broth if necessary. (I have usually found that more is needed. Between the rice, the dried fruits, and the natural thickening capability of the potatoes, it tends to come out pretty thick.)

    Add the apricots, prunes, corn and peas, simmering for another 10 minutes or until the corn and peas are cooked. Just before serving, add the peach halves, heat, and then turn into the cooked pumpkin shell.
     
  17. daveb

    daveb

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    Thanks, Kimmie! We made the coffee-based stew Friday night. Guests loved it. :bounce:

    One suggestion: supermarket round steak is VERY lean these days. The stuff we used got a bit tough after 70 minutes cooking. I'd go with chuck the next time.

    brreynolds, the Carbonada also looks very interesting. I'll put it on the list of things to try. :chef:
     
  18. kimmie

    kimmie

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    You're welcome Dave! I'm glad your guests and yourself enjoyed it! BTW, chuck seems like a nice idea. Thanks for the suggestion! :lips:
     
  19. marzoli

    marzoli

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    Kimmie-your stew recipe looks wonderful! Being the proud possessor of a round steak in the freezer, I now know what to do with it. I tried round steak other ways and my husband didn't like it-dunno if it was the steak or the cook on that one!-but he loves stews. :D