Easy Dinner Idea: Brazilian Beef Stew With Yuca (Vaca Atolada)

This Brazilian version of short rib stew slow-simmers the meat with a savory sauce of red wine, garlic, fresh herbs, and stock.

BONE-IN VS BONELESS SHORT RIBS FOR STEW

You can use either boneless or bone-in short ribs for this recipe. We prefer bone-in, since it keeps the meat extra-tender and adds richness to the sauce.

SHORT RIB STEW RECIPE INGREDIENTS:

- 3 lbs bone-in short ribs (2.5” square cut)

- Extra virgin olive oil

- 2 oz all purpose flour

- Kosher salt & Freshly ground black pepper

INGREDIENTS:

- 3 lbs bone-in short ribs (2.5” square cut)

- Extra virgin olive oil

- 2 oz all purpose flour

- Kosher salt & Freshly ground black pepper

INGREDIENTS:

- 8 oz good red wine (not sweet)

- 3 cloves garlic, minced

- 1 yellow onion, diced

- 1 can stewed, diced tomatoes

INGREDIENTS:

- 2 tbsp tomato paste

- 2 cups beef stock

- 1 tablespoon fresh thyme

- 2 lbs yuca root, peeled and quartered

DIRECTIONS:

- Allow the short ribs to come to room temperature for thirty minutes or so. Season them all over with salt and freshly ground black pepper.

- Heat a dutch oven or other large stock pot over medium high heat. Add a drizzle of olive oil.

DIRECTIONS:

- Dredge your short ribs in the all purpose flour and sear on all sides in the dutch oven. You will not be cooking the meat through, just forming a nice, gold, crust to seal in flavor and tenderness.

- Remove the meat and lower the heat of your Dutch oven to medium.

DIRECTIONS:

- Add the onion and cook until softened and translucent. Then add the garlic, and cook for another minute or two until fragrant.

- Add in the canned tomatoes and cook for one more minute. 

DIRECTIONS:

- Make a small spot in the pan and add in the tomato paste. Let it cook for thirty seconds or so, then mix it into the tomatoes, garlic, and onions.

- Pour in the red wine and stir, making sure to scrape up any seared bits stuck to the pan. 

DIRECTIONS:

- Return the short ribs back to the pan and add in stock and thyme. Bring the stew to a boil then reduce heat to low and cover.

- Cook on low for two hours. When the beef is tender, add in your diced yuca and cook for an additional thirty minutes, until the yuca root is fork tender.

DIRECTIONS:

Serve piping hot as-is with crusty baguette, rye bread, or over a bed of buttery egg noodles.