Brazilian recipe
Traditional Creamy Beef and Cassava Stew (Vaca Atolada)
A true classic of Brazilian home cooking, this comforting stew features melt-in-your-mouth beef ribs braised with velvety cassava. It is hearty, soul-warming, and easier to prepare than you might think.
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Ingredients
2 tablespoons vegetable oil
1.5 kg beef short ribs, cut into pieces
1 tablespoon lemon juice
1 liter boiling water
500 g cassava, peeled and cut into chunks
1 malagueta pepper, crushed (or chili pepper to taste)
1 medium onion, thinly sliced
Salt to taste
1.5 kg beef short ribs, cut into pieces
1 tablespoon lemon juice
1 liter boiling water
500 g cassava, peeled and cut into chunks
1 malagueta pepper, crushed (or chili pepper to taste)
1 medium onion, thinly sliced
Salt to taste
Where to find ingredients
Beef short ribs are widely available at local butcher shops or the meat aisle of standard supermarkets. Cassava is most often found in the produce section of international or Latin grocery stores; it is frequently sold as fresh roots or vacuum-packed in the refrigerated section. If authentic Brazilian malagueta pepper is unavailable at a specialty market, small bird's eye chilies make a reliable substitute for that signature heat. Standard ingredients like onions, lemons, and vegetable oil are readily available in any local supermarket.
Preparation method
- Heat the oil in a large, heavy-bottomed pot over medium-high heat
- Add the beef rib pieces and sear them until they are well-browned on all sides
- Deglaze the pot with the lemon juice and pour in the boiling water
- Reduce the heat to low, cover the pot partially, and simmer while stirring occasionally until the meat is fork-tender, adding more boiling water if needed to keep the stew moist
- Add the cassava chunks into the pot
- Stir regularly and continue to cook until the cassava is completely soft, allowing it to break down and naturally thicken the broth
- Season with the crushed malagueta pepper and adjust the salt to your liking
- Top the mixture with the thinly sliced onion rounds
- Cover the pot and simmer for a few more minutes, just until the onions have softened but still retain their shape
- Transfer the stew to a serving platter, garnish with the wilted onions, and serve while hot
- Serve immediately, preferably alongside a portion of fluffy white rice
Observations
Vaca Atolada is a rustic, quintessential Brazilian dish that defines comfort food. Its name, which playfully translates to 'stuck-in-the-mud cow,' refers to the way the tender beef ribs sink into the creamy, broken-down cassava base. The result is a deeply savory, satisfying meal that captures the heart of traditional Brazilian family cooking.
This recipe is the perfect centerpiece for a cozy weekend lunch or a relaxed dinner. It strikes a beautiful balance of textures, with the cassava acting as a natural thickener, and offers an authentic experience that is sure to become a staple in your kitchen.
This recipe is the perfect centerpiece for a cozy weekend lunch or a relaxed dinner. It strikes a beautiful balance of textures, with the cassava acting as a natural thickener, and offers an authentic experience that is sure to become a staple in your kitchen.
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