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Vaca Atolada Recipe – South America Special
Vaca Atolada is a traditional Brazilian beef stew known for its rich, hearty flavor and comforting texture. This classic recipe features tender beef ribs slowly cooked with cassava in a flavorful broth made with garlic, onions, tomatoes, and spices. As the stew simmers, the cassava softens and thickens the sauce, creating a deeply satisfying dish with a rustic appeal.
A beloved dish in Brazil cuisine, Vaca Atolada is often served as a main course alongside rice and fresh herbs. Its slow-cooked richness and melt-in-your-mouth texture make it a favorite comfort food. This authentic Vaca Atolada recipe is perfect for anyone looking to explore traditional South American flavors with a hearty twist.
- Prep Time20 min
- Cook Time1 hr 30 min
- Total Time1 hr 50 min
Vaca Atolada Ingredients:
- 500g beef ribs, cut into pieces
- 300g cassava (yuca), peeled and cut into chunks
- 1 small onion, chopped
- 3 cloves garlic, minced
- 2 tomatoes, chopped
- 2 tbsp oil
- 1 tsp paprika
- Salt to taste
- Black pepper to taste
- 2 cups water or beef broth
- Fresh cilantro for garnish
Vaca Atolada Instructions:
Heat oil in a large pot over medium heat.
Add beef ribs and brown on all sides.
Add chopped onion and cook until soft.
Add garlic and sauté until fragrant.
Add chopped tomatoes and cook until softened.
Stir in paprika, salt, and black pepper.
Pour in water or beef broth and bring to a boil.
Reduce heat, cover, and simmer until meat is tender.
Add cassava pieces and mix well.
Cook until cassava is soft and broth thickens.
Adjust seasoning if needed.
Garnish with fresh cilantro and serve hot.
Recipe Notes :
Use beef ribs for authentic flavor and tenderness.
Cook slowly to allow meat to become soft and rich.
Use fresh cassava for best texture and taste.
Stir occasionally to prevent sticking.
Serve hot with rice for a complete meal.
