Vaca Atolada ~ Brazilian Beef Rib Stew

This Vaca Atolada is no ordinary beef stew, this is a delicious Brazilian version with so much delicious flavor! It starts with beef short ribs which are marbled with fat for tons of flavor. They are coated in flour and then seared. Then, they are cooked with onions, garlic, yucca root (or cassava), cilantro, red wine, broth, and tomatoes. The beef becomes melt-in-your-mouth tender. The yucca takes on a sort of potato role and the onions and tomatoes bring in sweet notes. The wine and broth and garlic bring so much deep flavor.

The best part is that this all cooks in the slow cooker so it's incredibly easy! Of course, you can also make it in the oven. Either way, just make it!

It's typically served by itself or over Brazilian rice. What makes it Brazilian is primarily the yucca and cilantro. Yucca, or cassava, manioc, or Mandioca in Portuguese, is a root vegetable that is used in so many Brazilian recipes in many different forms. You will find the flour used for Pao de Quiejo. Tapioca flour comes from yucca and is used to create these delicious crepes here. The vegetable itself is used to make fries, mashes and purees, and in stews just like this one.

Vaca Atolada Origins

The dish, Vaca Atolada originated in Minas Gerais (Minas), one of the largest of the 26 states in Brazil with Rio de Janeiro to the southeast and São Paulo to the south. Vaca Atolada in Portuguese means 'cow stuck in the mud'. It's given that name because the beef is served in a dark and thick sauce. Minas has the second largest cattle population in Brazil and is the main milk producer for the country. So, you see many delicious beef recipes that come from the region as well as dairy. Pão de queijo, dulce de leite, and queijo minas, a delicious cheese found everywhere in Brazil are all specialties from Minas.

Ingredients and Swaps

• Beef Short Ribs, boneless – These can be flanken, English cut, or chuck ribs. You can also use chuck roast.
• All purpose white flour – this is for coating the beef before searing, which helps to thicken the sauce. You can also use cornstarch.
• Extra Virgin Olive Oil – You can substitute with any neutral oil, such as vegetable oil, avocado oil, or even coconut oil.
• Yucca root, diced – Yucca is a root vegetable that looks similar to a carrot or parsnip, but usually fatter and white. It is also called cassava or manioc or mandioca in Portuguese. You can find in the produce section. If your store does not have it, you can substitute in yukon potatoes or even carrots.
• Onion, diced – I used yellow onion, but you can use white onion, red onion, shallots, or even scallions.
• Fresh Garlic cloves, minced – Fresh is best in this simple recipe, but you can buy the pre-minced garlic sold in a small jar or use dried garlic flakes or garlic powder.
• Tomato Paste – Tomato paste gives that deep tomato flavor. If you don’t have it, you can skip it all together.
• Beef Broth – You can use beef stock, chicken broth or stock, or vegetable broth or stock. You can also add in red wine by reducing the broth to 3 cups + 1 cup red wine.
• Red Wine – Any dry red wine that you would drink will work here. You can substitute in white wine. You can also substitute in ½ cup red or white wine vinegar.
• Worcestershire Sauce – You can substitute in soy sauce.
• Oregano, dried – You can use fresh oregano or substitute in thyme, margarom, or rosemary.
• Bay Leaf – if you do not have a bay leaves, you can simply leave it out.
• Fresh Cilantro - Fresh cilantro is best, however, if you absolutely cannot get or do not want cilantro, you can use half fresh parsley and half of another flavorful herb, such as basil.

Simple Equipment and Tools

I made this Brazilian beef rib Stew in a slow cooker. However, you could also make it in the oven in a dutch oven or small roasting pan with a lid. See instructions below for this cooking method.

If you are using a slow cooker, to sear the beef first, you need a large skillet or frying pan. I used my absolute favorite 12″ Ceramic Pan.

Mincing garlic is made super easy with a Garlic Press.

Recipe Tips

This is a fantastic recipe to make ahead and reheat. It's also great to make and freeze for those times when you are just too busy to cook from scratch. Here are the 3 ways to make this ahead.

1. You can prep all of the ingredients and place into the slow cooker insert the night before and store covered in the fridge. Then the next morning, take the slow cooker insert out of the fridge, place it in the slow cooker and set to cook!
2. Cook the entire stew and then store in the fridge in an airtight container. (see below for skimming off the fat) To reheat, you can do so on the stove in a covered pot over medium heat for 10-15 minutes. You can also warm it in the oven at 350 F degrees for 20-30 minutes. Or place in the microwave for 3-4 minutes, stir, then another 2 minutes at a time until hot and the beef is tender again.
3. You can also cook the entire stew, then cool it in the fridge and then move to the freezer. You can store it for up to 9 months in the freezer. Thaw it in the fridge the night before. Or thaw and warm it in the oven at 350 F degrees for 20-30 minutes.

How to Make this Vaca Atolada Recipe

Peel and dice the Yucca and Onion. Mince the garlic. Chop the cilantro.

Cut the short ribs into 2-3 inch pieces. In a bowl or baggie, mix the flour with a pinch of salt and pepper. Coat the outside of the short rib pieces on all sides. Shake off excess and add to a preheated pan over medium-high heat with Extra Virgin Olive Oil. Sear on all sides.

Once seared, turn off the heat and add the wine. Scrape up all of the browned beef bits from the bottom of the pan.

Transfer the meat and wine to the slow cooker. Note: if not using red wine in this recipe, replace with 1 cup of broth.

Add the rest of the ingredients to the slow cooker: yucca root, onion, garlic, cilantro, broth, tomato paste, diced tomatoes, red wine, oregano, bay leaf, pinch of salt and pepper.

Stir to combine ingredients, then turn slow cooker on high for 6 hours (or longer based on your schedule).

At 6 hours, test for seasoning and add salt and pepper as needed.

Skimming the Fat

If you want to skim the fat off of this stew after cooking it, the easiest way is to let it cool to room so it's no longer steaming hot. Then wrap it in a towel and place in the refrigerator to cool overnight. The next day, the fat will have risen to the top and congealed. It's super easy to then pull off with a fork or spoon and discard.

Stove Top Or Oven Instructions

You can cook Vaca Atolada on the stove or in the oven. To do so, make sure that you have a large pot or dutch oven, or even a large casserole or baking dish. Follow the instructions to prep.

With the stovetop method, you can first sear the chicken in the pot to get a nice brown sear. Simply preheat the pot on medium-high heat, then add coconut oil or extra virgin olive oil and sear the chicken on all sides.

Then add everything else to the pot the same way as with the slow cooker. On the stove top, bring the contents to a boil, then reduce the heat to a simmer. Cover and cook for 20 minutes. Or place the covered pot in the oven at 400 F degrees for 30 minutes.

What to Serve with Brazilian Beef Rib Stew

This stew is delicious served over Brazilian Rice {with Onions and Garlic} that can soak up all of the fantastic sauce.

For a vegetable side, I recommend Sauteed Kale with Bacon and Garlic.

Vaca Atolada Recipe FAQs

How long will this beef stew last?

Once cooked, this stew will last for up to 5 days in the refrigerator in an airtight container.

Can I freeze this Vaca Atolada Beef Stew after it is cooked?

This stew freezes really well. Make sure to cool the stew in the fridge before putting it in the freezer. Then freeze it in a freezer bag or airtight container. It will last in the freezer for up to 9 months. To thaw, simply place it in the fridge the day before. Or you can place the frozen stew in the oven in a casserole dish at 375 F degrees for 40-60 minutes until hot.

Can I add any other vegetables to this beef stew recipe?

This recipe for Vaca Atolada has yucca root, onion, and tomatoes. If you want to replace any of these or add more veggies, here are some ideas. You can use carrots, green bell peppers, red peppers, green beans, butternut squash, potatoes, sweet potatoes, celery, or parsnips.