Vaca Atolada ~ Brazilian Beef Rib Stew
Vaca Atolada is a delicious Brazilian beef ribs and yuca stew recipe that's full flavored and delicious. The slow cooker makes it super easy, but you can also make it in the oven. Beef Short Ribs are the perfect main dish for entertaining or just for a comforting family dinner. The flavors from the onion, garlic, red wine, and other seasonings all seep into the yuca and meat, which is fall-apart tender and absolutely delicious.
Servings 6 servings
Equipment
- 1 Slow Cooker (or cook in the oven)
Ingredients
- 2 pounds Beef Short Ribs, boneless
- 1 teaspoon Salt
- 1 teaspoon Ground black pepper
- 3-4 tablespoons All purpose white flour
- 1 Tablespoon Extra Virgin Olive Oil
- 1 pound Yuca root, peeled, diced (or Yukon potatoes)
- 1 Yellow onion, diced
- 3 cloves Garlic, minced
- 1 Tablespoon Tomato Paste
- 3 cups Beef Broth
- 14 ounces Diced tomatoes
- 1 cup Red Wine
- 1 teaspoon Oregano dried
- 1 Bay Leaf
- ¼ cup Fresh Cilantro chopped
Instructions
- Peel and dice the Yuca and Onion. Mince the garlic. Chop the cilantro. Store in the fridge or place all in the slow cooker – but save some of the cilantro for garnish.
- 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 all of the ingredients to the slow cooker: yuca 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.
Notes
- Oven Instructions - If you don’t have a slow cooker, you can make these in the oven. Add all of the ingredients to a dutch oven, or large casserole or baking dish that’s approximately 13×9 inches or similar.
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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 yuca root, onion, and tomatoes. If you want to replace any of these or add more veggies, here are some ideas. You can use potatoes, carrots, green bell peppers, red peppers, green beans, butternut squash, potatoes, sweet potatoes, celery, or parsnips.