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Manioc with Meat (Vaca Atolada)

Manioc with Meat, also known as Vaca Atolada, is a beloved Brazilian dish that combines tender beef with hearty manioc (cassava) in a rich stew. This delightful fusion of indigenous and Portuguese flavors offers a comforting meal, perfect for enjoying at the dinner table. The process involves marinating beef, simmering it to tenderness, and adding manioc, which imparts a unique texture. The dish stands out as a representation of Brazil’s diverse culinary heritage, making it a great choice for sharing with loved ones or enjoying on special occasions.

Ingredients

  • 1 lb beef chuck, cubed
  • 2 lbs manioc, peeled and cut into chunks
  • 2 cups tomatoes, chopped
  • 1 cup onion, chopped
  • 4 cloves garlic, minced
  • 2 tsp cumin
  • 2 tbsp olive oil
  • 4 cups beef broth
  • 1 tbsp fresh cilantro, chopped

Instructions

  1. Marinate the beef in a large bowl with cumin, 1 tsp salt, and 1/2 tsp pepper for at least 1 hour.
  2. In a Dutch oven, heat olive oil over medium heat and brown the beef on all sides, about 8 minutes.
  3. Add onions and garlic, sauté for 3 to 4 minutes until fragrant and the onions are translucent.
  4. Stir in tomatoes and beef broth. Bring to a simmer, cover, and cook for 1 hour.
  5. Add manioc chunks, ensuring they’re submerged in liquid, and continue simmering covered for another hour or until both beef and manioc are tender.
  6. Taste and adjust seasoning with salt and pepper, then sprinkle with fresh cilantro before serving.
  7. Serve with rice or crusty bread on the side.

Keywords: Dinner, Stew, Comfort food, Brazilian, Main Course

Spice Rack: Cumin, Salt, Pepper

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