Vaca atolada is a traditional Brazilian stew made with tender beef ribs and hearty cassava.

This dish has its roots in the rural areas of Brazil, where it was a popular meal among farmers and laborers who needed a filling and nutritious meal to sustain them through their hard work.

To prepare vaca atolada, start by browning the beef ribs in a pot. Then, add onions, garlic, tomatoes, and bell peppers, and let them cook together. Once the vegetables are softened, add water and let the mixture simmer until the ribs are tender. Finally, add the cassava and cook until it is soft and fully integrated into the stew.

For a personal touch, you can add other vegetables or spices to suit your taste. Some people like to add a bit of cilantro for extra flavor.

In Brazil, vaca atolada is typically served as a main dish, often accompanied by rice and a side of farofa, which is toasted cassava flour.

While this dish is delicious and hearty, it is also quite rich and should be enjoyed in moderation, especially if you are watching your calorie intake or trying to reduce your fat consumption.