Dish

Vaca atolada

Stewed Beef and Yuca

Vaca atolada is a stew made with beef and cassava. The beef is cooked until tender and then combined with cassava, which is a starchy root vegetable. The stew is then seasoned with garlic, onion, and bay leaves. The dish is typically served with rice and beans. The cassava gives the stew a thick and creamy texture, while the beef adds a rich and savory flavor. This dish is perfect for a cozy night in or for a family gathering.

Cuisine of the Americas› North American cuisine› Mexican cuisine

Meat Dish› Beef Dish

Origins and history

Vaca atolada is a traditional Brazilian dish that originated in the state of Minas Gerais. It is believed to have been created by the African slaves who worked on the farms in the region. The dish was originally made with ox meat, but over time, beef became the more common meat used in the recipe.

Dietary considerations

Gluten-free

Variations

There are many variations of vaca atolada, but the basic recipe remains the same. Some people add vegetables like carrots and potatoes to the stew, while others use different cuts of beef. Some recipes also call for the addition of bacon or sausage for extra flavor.

Presentation and garnishing

Vaca atolada is typically served in a large bowl with a scoop of rice and beans on the side. Garnish with fresh parsley or cilantro for a pop of color.

Tips & Tricks

To make the stew even more flavorful, try marinating the beef in red wine and spices overnight before cooking. This will help to tenderize the meat and infuse it with extra flavor.

Side-dishes

Rice and beans are the perfect side dishes for vaca atolada. The rice helps to soak up the flavorful broth, while the beans add a protein boost to the meal. Some people also like to serve the stew with a side of collard greens.

Drink pairings

A full-bodied red wine like a Malbec or a Cabernet Sauvignon pairs well with vaca atolada. The wine helps to cut through the richness of the stew and complements the beefy flavor.