Meat and Manioc Stew (Vaca à Moda Baiana)

Meat and Manioc Stew (Vaca à Moda Baiana)

Beef chunks simmer with cassava until fall-apart tender in a dendê-tinted broth.

Total 2 hr 25 min Makes 6 servings Calories 520/serving

Dietary

Wheat free, Dairy free, Nut free

Allergens

Red meat

This Bahian stew pairs slow-braised beef with starchy manioc root, finished with dendê oil, coconut milk, and a bright herb and tomato base. It's a hearty one-pot meal traditionally served over rice, reflecting the Afro-Brazilian cooking of Salvador's coastal kitchens.

Ingredients

  • 2 pounds beef chuck, cut into 2-inch cubes
  • 1 pound manioc (cassava), peeled and cut into chunks
  • 2 tablespoons dendê oil (palm oil)
  • 1 tablespoon vegetable oil
  • 1 yellow onion, chopped
  • 4 cloves garlic, minced
  • 2 tomatoes, chopped
  • 1 red bell pepper, chopped
  • 1 green bell pepper, chopped
  • 1 cup coconut milk
  • 4 cups beef stock
  • 1/4 cup fresh cilantro, chopped
  • 2 limes, juiced
  • 2 bay leaves
  • 1 teaspoon ground cumin
  • 1/2 teaspoon crushed red pepper flakes
  • 2 teaspoons kosher salt
  • 1/2 teaspoon black pepper
  • 4 cups cooked white rice, for serving

Method

  1. In a bowl, toss the beef cubes with lime juice, salt, black pepper, and cumin. Let marinate at room temperature for 20 minutes.

  2. Heat the vegetable oil in a 6-quart Dutch oven or stock pot over medium-high heat. Brown the beef in batches, about 3 minutes per side, then transfer to a plate.

  3. Reduce heat to medium, add the onion, and cook until softened, about 5 minutes.

  4. Stir in the garlic, tomatoes, red bell pepper, and green bell pepper, and cook until the tomatoes break down, about 5 minutes.

  5. Return the beef to the pot along with the bay leaves and crushed red pepper flakes. Pour in the beef stock, bring to a boil, then reduce heat to low and cover.

  6. Simmer, covered, until the beef is nearly tender, about 1 hour 30 minutes, stirring occasionally.

  7. Add the manioc chunks to the pot and continue to simmer, covered, until the manioc and beef are both fork-tender, about 30 minutes.

  8. Stir in the dendê oil and coconut milk, and simmer uncovered until the stew thickens slightly, about 10 minutes.

  9. Remove the bay leaves, stir in the fresh cilantro, and taste for seasoning, adjusting salt and pepper as needed.

  10. Ladle the stew over cooked white rice and serve hot.

Rate this recipe

★ 3.5 (1)

Meat and Manioc Stew (Vaca à Moda Baiana)

This Bahian stew pairs slow-braised beef with starchy manioc root, finished with dendê oil, coconut milk, and a bright herb and tomato base. It's a hearty one-pot meal traditionally served over rice, reflecting the Afro-Brazilian cooking of Salvador's coastal kitchens.

2 hr 25 min 6 servings 520 cal

Ingredients

  • 2 pounds beef chuck, cut into 2-inch cubes
  • 1 pound manioc (cassava), peeled and cut into chunks
  • 2 tablespoons dendê oil (palm oil)
  • 1 tablespoon vegetable oil
  • 1 yellow onion, chopped
  • 4 cloves garlic, minced
  • 2 tomatoes, chopped
  • 1 red bell pepper, chopped
  • 1 green bell pepper, chopped
  • 1 cup coconut milk
  • 4 cups beef stock
  • 1/4 cup fresh cilantro, chopped
  • 2 limes, juiced
  • 2 bay leaves
  • 1 teaspoon ground cumin
  • 1/2 teaspoon crushed red pepper flakes
  • 2 teaspoons kosher salt
  • 1/2 teaspoon black pepper
  • 4 cups cooked white rice, for serving

Method

  1. 1

    In a bowl, toss the beef cubes with lime juice, salt, black pepper, and cumin. Let marinate at room temperature for 20 minutes.

  2. 2

    Heat the vegetable oil in a 6-quart Dutch oven or stock pot over medium-high heat. Brown the beef in batches, about 3 minutes per side, then transfer to a plate.

  3. 3

    Reduce heat to medium, add the onion, and cook until softened, about 5 minutes.

  4. 4

    Stir in the garlic, tomatoes, red bell pepper, and green bell pepper, and cook until the tomatoes break down, about 5 minutes.

  5. 5

    Return the beef to the pot along with the bay leaves and crushed red pepper flakes. Pour in the beef stock, bring to a boil, then reduce heat to low and cover.

  6. 6

    Simmer, covered, until the beef is nearly tender, about 1 hour 30 minutes, stirring occasionally.

  7. 7

    Add the manioc chunks to the pot and continue to simmer, covered, until the manioc and beef are both fork-tender, about 30 minutes.

  8. 8

    Stir in the dendê oil and coconut milk, and simmer uncovered until the stew thickens slightly, about 10 minutes.

  9. 9

    Remove the bay leaves, stir in the fresh cilantro, and taste for seasoning, adjusting salt and pepper as needed.

  10. 10

    Ladle the stew over cooked white rice and serve hot.