Vaca Atolada - Brazilian Beef and Cassava Stew
A rich and flavorful traditional Brazilian dish where tender beef is slow-cooked with creamy cassava. This rustic recipe combines the deep flavors of garlic, onion, and tomato to create a comforting and nourishing stew. Perfect for cold days, this dish becomes more tender with every bite.
🛒 Ingredients
4 servings
- 3.3 lbs beef short ribs
- 1.75 lbs cassava (manioc)
- 5 cloves garlic
- 2 medium onions
- 1 medium red bell pepper
- 4 medium tomatoes
- 1 tsp cumin
- 1 tsp black pepper
- 1 oz fresh parsley
- 3 tbsp olive oil
- 4 cups beef broth
- 1 tsp salt
Watch the original video
Watch on TikTokDirections
- 1
Cut the meat into uniform pieces and season generously with salt. Sear in hot oil until golden brown.
- 2
Add the garlic, chopped onion, and diced bell pepper. Cook for 5 minutes until the vegetables are translucent.
- 3
Add the crushed tomatoes, cumin, and black pepper. Cook for 2-3 minutes.
- 4
Pour in the beef broth and simmer covered for 1.5 to 2 hours, until the meat is very tender.
- 5
Cut the cassava into 1.2 to 1.6-inch cubes and add to the pot. Continue cooking for 30 to 45 minutes.
- 6
Check for doneness: the cassava should be fork-tender and the sauce creamy. Sprinkle with fresh parsley before serving.
💡 Chef's Tip
The richer the ribs are in collagen, the creamier the dish becomes. Cassava cooks quickly and absorbs the flavors of the broth. If you like it spicier, add a fresh chili pepper or paprika. This dish is even better the next day.
