Vaca Atolada | Receita Fácil e Muito Saborosa

Vaca Atolada, a traditional Brazilian countryside stew, offers a comforting blend of tender beef, cassava, and a medley of aromatic ingredients. This recipe uses beef top round as an alternative to beef ribs, ensuring a rich and satisfying meal that's perfect for family gatherings or cozy dinners.

Ingredients

🥛 2.5 Liters water
🥩 1.5 kg beef top round, cut into cubes (coxão duro)**
📦 1.0 kg cassava, peeled, cut into large pieces, and frozen for convenience
🧅 350 g onion, diced
🍅 300 g tomato, diced (with skin and seeds)
🥬 100 g leek, diced
🌿 100 g celery, whole stalks
🫑 100 g green bell pepper, cut into quarters (seeds removed)
🧂 50 g salt
🧄 30 g garlic, grated or crushed
🥕 150 g carrot, large, peeled and cut into large pieces
🌶️ Black pepper, specific amount suggested is optional (adjust to preference)
🍃 Fresh parsley and green onion (cheiro verde) (adjust to preference for garnish)
🌾 Soybean oil (used from a dark glass bottle, brand not identifiable)

Instructions

1- Preparation:

• Chop vegetables: dice onion, tomato, leek, and grate garlic. Peel and cut carrot, bell pepper, and celery. Cut cassava into pieces.
• Cube the beef top round.

2- Sear Beef:

• In the "FORTALEZA" aluminum pressure cooker, heat a small amount of soybean oil over medium-high heat.
• Add the beef cubes; sear without seasoning until deeply browned on all sides.

3- Season & Sauté Aromatics:

• Add salt and black pepper to the beef.
• Stir in grated garlic and sauté for a minute.
• Add onion and leek, cooking until softened.
• Incorporate tomato and cook until it breaks down, creating a base for the sauce.

4- Add Flavoring Vegetables & Water:

• Pour 2.5 liters of water into the pot, covering the beef.
• Add whole carrot, bell pepper quarters, and celery stalks for flavor.

5- Pressure Cook (Beef):

• Seal the pressure cooker and cook the beef on medium heat for 10 minutes after reaching full pressure.

6- Add Cassava:

• Release pressure, check beef tenderness, then add cassava pieces.

7- Pressure Cook (Cassava & Beef):

• Seal the cooker again and cook for 10 minutes. Check tenderness, extending time by another 10 minutes if needed.

8- Thicken Sauce:

• Release pressure, remove the carrot, bell pepper, and celery.
• Boil stew on high heat, stirring to thicken the sauce naturally from the cassava.

9- Serve:

• Transfer to a glass serving bowl, garnish with fresh parsley and green onions.

Prep Time: Approximately 20-30 minutes
Cook Time: Approximately 30-35 minutes + Pressure Cooking (20-30 minutes)
Total Time: Approximately 70 minutes
Servings: Approximately 6-8 servings
Equipment:

• Pressure Cooker: "FORTALEZA" brand
• Gas Stovetop: 4-burner
• Knife: "Tramontina" brand
• Silicone Spatula, Metal Spoon and Fork, Plastic Prep Bowls, Glass Serving and Testing Bowls

Cooking Tips:

• Sear beef without salt first to enhance the flavor.
• The dish benefits from the natural thickening properties of cassava.
• Cassava quality can vary; adjust cooking time as needed.

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Leodenice Camargo: https://www.youtube.com/@LeodeniceCamargo

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Vaca Atolada