Vaca Atolada Recipe: Brazilian Short Rib Stew Recipe With Yuca Is Ultimate Comfort Food by 30Seconds Food
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Vaca Atolada – a Brazilian beef stew made with beef ribs, garlic, onions, tomatoes and yuca – is thick, dark, rich and hearty. Vaca atolada means "cow stuck in the mud," and we can understand why this thick beef recipe has that name.
This Brazilian short rib beef stew recipe is the ultimate comfort food. The stew is great served over noodles or as-is with a chunk of crusty bread.
Cuisine: Brazilian
Prep Time: 30 minutes
Cook Time: 3 hours
Total Time: 3 1/2 hours
Servings: 12
Ingredients
- 2 pounds boneless short ribs or 3 pounds short ribs with bones, cut into 2-inch pieces
- 1/4 cup flour
- 3 tablespoons olive oil
- 1 onion, chopped
- 4 cloves garlic, minced
- 3 ripe tomatoes, peeled and chopped
- 1/2 cup red wine
- 2 cups beef broth
- 2 tablespoons tomato paste
- 3 bay leaves
- 1 1/2 pounds yuca root, peeled and quartered (woody core removed)
- chopped green onion or chopped fresh chives, for garnish
Here's how to make it:
- Season the ribs with salt and pepper. Put them into a bowl along with the flour. Toss to coat.
- Heat the oil in a large soup pot. Working in batches, brown the ribs on all sides. Remove to a plate.
- Add the onion and garlic to the pot. Cook, stirring, until onions are soft, about 5 minutes. Add the tomatoes and cook about 3 minutes.
- Add the wine and cook, stirring up all the brown bits at the bottom of the pot, for about 3 minutes or until reduced by half.
- Add the beef broth, tomato paste and bay leaves. Bring to a simmer, then add the ribs back into the pot (plus any juices on the plate). Reduce heat to low, cover and simmer about 2 hours or until meat is tender.
- Add the yuca to the pot. Cover and continue cooking until yuca is soft, about 30 minutes. Uncover and cook until soup becomes desired thickness. Season with salt and pepper, to taste. Garnish bowls of the soup with chives or chopped green onion.
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