Chisaca de Carne (Beef and Pumpkin Leaf Stew)

Chisaca de Carne (Beef and Pumpkin Leaf Stew) ingredients

• 1.5 lbs beef stew meat
• 1 tsp salt
• 0.5 tsp black pepper
• 2 tbsp olive oil
• 1 large onion
• 3 cloves garlic
• 1 large tomato
• 1 bay leaf
• 3 cups beef broth
• 0.75 cup ground raw peanuts
• 8 oz pumpkin leaves
• 0.5 cup coconut milk
• 0.5 tsp piri-piri sauce

How to make Chisaca de Carne (Beef and Pumpkin Leaf Stew)

1. Pat the 1.5 lbs beef stew meat cubes dry with paper towels and season thoroughly with 1 tsp salt and 0.5 tsp black pepper. This initial seasoning helps build a robust flavor foundation.
2. Heat 2 tbsp olive oil in a large pot or Dutch oven over medium-high heat. Sear the beef in batches, without overcrowding the pot, for 3-4 minutes per side until well browned. Remove the seared beef to a plate and set aside.
3. Reduce the heat to medium and add 1 large chopped onion to the same pot. Sauté for 5-7 minutes until softened and translucent, scraping up any delicious browned bits from the bottom of the pot.
4. Stir in 3 minced garlic cloves and 1 large diced tomato, cooking for 3-5 minutes until the tomato begins to break down. Add 1 bay leaf to the mixture.
5. Return the seared beef and any juices from the plate to the pot. Pour in 3 cups beef broth, ensuring the beef is mostly submerged. Bring the liquid to a simmer, then reduce the heat to low, cover, and cook for 1 hour.
6. While the beef is simmering, if using whole raw peanuts, finely grind 0.75 cup peanuts in a food processor or blender until a coarse paste forms. If using peanut butter, skip this step.
7. After 1 hour, stir in the ground raw peanuts or 0.75 cup creamy peanut butter into the stew until fully incorporated. The peanut will start to thicken the stew.
8. Add 8 oz stemmed and chopped pumpkin leaves (or fresh spinach if substituting). Stir gently until the greens begin to wilt, which should take about 5-7 minutes for spinach, slightly longer for pumpkin leaves.
9. If desired, stir in 0.5 cup full-fat coconut milk for extra creaminess and a hint of sweetness, along with 0.5 tsp piri-piri sauce if you like a bit of heat. Continue to simmer for another 15-20 minutes, uncovered, to allow the flavors to meld and the sauce to thicken further.
10. Remove the bay leaf. Taste and adjust seasoning as necessary, adding more salt or pepper if needed. The stew should be rich and savory with a distinct peanut flavor.
11. Serve the Chisaca de Carne hot, traditionally with xima (a thick maize porridge) or white rice, allowing the stew's flavorful sauce to be fully enjoyed.

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