Braised Dried Beef and Golden Squash Stew
A hearty, comforting one-pot stew inspired by South American flavors, where tender salted beef meets the natural sweetness of butternut squash. Fragrant garlic, tomatoes, and fresh herbs bring everything together into a deeply satisfying dish. Serve it over fluffy white rice for a complete family meal.
🛒 Ingredients
6 servings
- 1 kg dried salted beef (carne seca), soaked overnight to desalt
- 1 kg butternut squash or pumpkin, cut into chunks
- 2 ripe tomatoes, roughly chopped
- 1 medium onion, sliced
- 3 garlic cloves, finely minced
- 2 tablespoons olive oil
- Black pepper and dried herbs to taste
- Fresh flat-leaf parsley and chives to finish
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Directions
- 1
The night before, soak the dried beef in a large bowl of cold water, changing the water 3 to 4 times to remove excess salt.
- 2
The next day, drain the beef and cook it in a pressure cooker with a small amount of water until very tender. Shred it into rough pieces.
- 3
In a large pot, heat the olive oil over medium heat. Sauté the garlic and onion until softened and lightly golden.
- 4
Add the chopped tomatoes and cook for 5 minutes, stirring occasionally, until they form a fragrant sauce.
- 5
Add the shredded beef and squash chunks. Season generously with black pepper.
- 6
Cover and simmer on low heat for 20 to 25 minutes, until the squash is completely tender.
- 7
Taste and adjust seasoning as needed.
- 8
Remove from heat, scatter fresh parsley and chives on top, and serve immediately with white rice.
💡 Chef's Tip
Choose a ripe squash with deep orange flesh for extra sweetness and a creamier texture. Dried salted beef is available at Latin or Brazilian grocery stores — corned beef or salt beef can work as a substitute in a pinch.
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