Beef and Cassava Stew (Vaca Atolada)
Vaca atolada Say it: VAH-kah ah-toh-LAH-dah
Vaca atolada—literally 'cow stuck in mud'—is a rustic Brazilian stew from Minas Gerais made with beef short ribs and cassava (mandioca). It is a favorite for leisurely family lunches, especially in cooler weather. The beef is browned and slowly simmered until tender, then cassava cooks in the same pot until it softens and thickens the broth into a rich, golden-brown sauce. The result is hearty, savory, and deeply comforting, often served with rice and garlicky collard greens.
Beef and Cassava Stew (Vaca Atolada)
Vaca atolada
Pronounced VAH-kah ah-toh-LAH-dah
- Serves
- 4
- Prep
- 20 min
- Cook
- 1 hr 50 min
- Total
- 2 hr 10 min
- Level
- Medium
Also nut-free and egg-free.
Allergens: none of the major allergens in the listed ingredients. Check labels on packaged ingredients.
Ingredients
Amounts are scaled. Cooking times and pan sizes stay the same.
For the stew
Method
Season the beef short ribs on all sides with the salt and black pepper.
Heat the vegetable oil in a large heavy pot or Dutch oven over medium-high heat. Working in batches, brown the ribs until deeply golden on all sides, about 8–10 minutes total, then transfer to a plate.
Reduce the heat to medium. Add the onion and cook, stirring, until softened and starting to color, about 4–5 minutes. Add the garlic and annatto powder (or paprika) and cook for 1 minute more.
Add the chopped tomatoes and cook, scraping up any browned bits, until the tomatoes soften and begin to break down, about 3–4 minutes.
Return the beef and any accumulated juices to the pot. Add the bay leaves and water, and bring to a boil. Reduce the heat to low, cover partially, and simmer until the meat is almost tender, about 1 hour.
Add the cassava chunks and continue to simmer, uncovered, stirring occasionally, until the cassava is very tender and just starting to fall apart, 30–40 minutes. The stew should thicken enough to coat the back of a spoon; if it becomes too dry, add a little more water.
Taste and adjust salt and pepper. Discard the bay leaves, stir in the chopped parsley, and serve hot.
Regional variants
Some home cooks use beef chuck instead of ribs or add a small splash of cachaça with the tomatoes; a spoonful of annatto gives the broth a deeper red-gold color.
Cook's notes
- Choose well-marbled beef short ribs and brown them deeply; this builds the stew's rich, savory base.
- Peel cassava thickly and remove the fibrous central core if it is tough; cut chunks evenly so they cook at the same rate.
- The stew thickens as the cassava breaks down, so keep the heat gentle and add water a little at a time if needed.
Serve with
Serve with white rice, couve mineira (garlicky collard greens), and orange slices or a squeeze of lime.
Make ahead and storage
Keeps in the refrigerator for up to 3 days; reheat gently with a splash of water as the cassava continues to thicken the stew.
