Vaca Atolada (Brazilian Beef and Cassava Stew)

🛒 Ingredients

• Beef Short Ribs (bone-in) 1000 g · 2500 kcal
• Cassava (Yuca), peeled and cut 800 g · 1280 kcal
• Onion 300 g · 120 kcal
• Garlic cloves 20 g · 30 kcal
• Tomatoes 300 g · 54 kcal
• Red Bell Pepper 150 g · 30 kcal
• Olive Oil 27 g · 243 kcal
• Beef Broth 500 g · 50 kcal
• Fresh Cilantro 30 g · 6 kcal

👨‍🍳 Instructions

1. Season beef ribs generously with salt, black pepper, cumin, and paprika; if time allows, marinate for at least 30 minutes or overnight.
2. In a large heavy-bottomed pot or pressure cooker, heat olive oil over medium-high heat. Brown the beef ribs on all sides until well-sealed, then remove and set aside.
3. Add chopped onions, garlic, and bell pepper to the same pot and sauté until softened, about 5-7 minutes.
4. Stir in chopped tomatoes and cook for another 3 minutes until they begin to break down, then return the beef ribs to the pot.
5. Pour in beef broth (or water) until the meat is almost covered; add a bay leaf. If using a pressure cooker, cook for 45-60 minutes after pressure is reached, otherwise simmer covered for 2-2.5 hours until beef is tender.
6. Once the beef is tender, carefully remove it from the pot and debone it if desired, then shred or cut into smaller pieces. Return the shredded beef to the pot.
7. Add the cut cassava to the pot. Cook until the cassava is very tender and begins to fall apart, thickening the stew, about 20-30 minutes, stirring occasionally.
8. Taste and adjust seasoning with additional salt and pepper as needed. Remove the bay leaf before serving.
9. Garnish with fresh cilantro and serve hot, traditionally with white rice.