Vaca Atolada (Beef and Cassava Stew)
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Ingredients
- 700 g beef short ribs, flanken-cut
- 500 g cassava, peeled and cut into chunks
- 1 onion, finely chopped
- 3 garlic cloves
- 400 g tinned chopped tomatoes
- 500 ml beef stock
- 1 tsp sweet paprika
- 2 bay leaves
- 3 spring onions, sliced
- 1 tbsp olive oil
Nutrition (per serving)
- Calories
- 713 kcal
- Protein
- 30.7 g
- Carbohydrate
- 53.2 g
- of which sugars
- 8 g
- Fat
- 41 g
- of which saturates
- 16.5 g
- Fibre
- 4.4 g
- Salt
- 1.26 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Heat the olive oil in a large pan and brown the beef short ribs all over for 6-8 minutes. Lift out onto a plate.
- 2
Add the onion and garlic to the pan and cook for 4 minutes until softened. Stir in the sweet paprika, then the chopped tomatoes, beef stock and bay leaves.
- 3
Return the beef to the pan, bring to a simmer, cover and cook for 55 minutes, until the meat is starting to fall apart.
- 4
Add the cassava and cook, uncovered, for a further 20 minutes, until the cassava is tender and the sauce has thickened around it.
- 5
Shred the beef off the bones with two forks, discarding the bones and bay leaves, and stir it back through the stew.
- 6
Scatter with the spring onions and serve straight from the pan.
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