Caldo de Vaca Atolada: Rich Brazilian Beef and Cassava Stew Recipe

Caldo de vaca atolada is a deeply satisfying Brazilian stew that combines tender beef ribs with creamy cassava in a thick, savory broth. The name translates roughly to "mud-stuck cow," a playful reference to the way the meat sinks into the soft, mashed cassava as it cooks. This hearty dish originates from the rural regions of Brazil, where simple ingredients are transformed into bold, comforting flavors. Perfect for cold evenings or a weekend family meal, this recipe delivers a bowl of warmth that sticks to your ribs. Follow the steps below to bring a taste of Brazilian countryside cooking to your own kitchen, complete with rich aromatics, slow-simmered beef, and a luscious, velvety texture.

Authentic Brazilian Beef and Cassava Stew

Bowl of caldo de vaca atolada with beef ribs and cassava in rich broth

This first image captures the essence of the finished dish: a rustic bowl filled with chunks of beef rib and golden cassava swimming in a deep, savory gravy. The broth is thick enough to coat a spoon, and the cassava breaks down to create a naturally creamy base without any added cream. Garnish with fresh parsley and serve with rice or crusty bread to soak up every drop of the flavorful liquid.

2 lbs beef short ribs or beef chuck, cut into large chunks
2 lbs fresh cassava (yuca), peeled and cut into 2-inch pieces
2 tablespoons vegetable oil
1 large onion, finely chopped
4 garlic cloves, minced
2 tomatoes, diced
1 green bell pepper, diced
2 bay leaves
1 teaspoon smoked paprika
Salt and black pepper to taste
8 cups hot beef broth or water
Fresh chopped parsley for garnish

Season the beef generously with salt and black pepper. Heat the oil in a large pot over medium-high heat and brown the beef on all sides, working in batches. Remove and set aside.
In the same pot, add the onion and cook until soft, about 3 minutes. Add the garlic, tomatoes, bell pepper, and smoked paprika, and cook for another 2 minutes until fragrant.
Return the beef to the pot, add the bay leaves, and pour in the hot broth. Bring to a boil, then reduce the heat to low, cover, and simmer for 1 hour and 30 minutes until the beef is nearly tender.
Add the cassava pieces and continue to simmer, uncovered, for 30 to 40 minutes until the cassava is soft and begins to break apart, naturally thickening the broth. Stir occasionally and mash a few cassava pieces against the side of the pot for extra body.
Remove the bay leaves, taste and adjust seasoning, then ladle into bowls and garnish with fresh parsley.

Hearty Caldo Grosso with Tender Ribs

Close-up of thick caldo de vaca atolada showing soft cassava and beef ribs

This close-up view highlights the thick, spoon-coating consistency that defines a proper caldo grosso. The cassava has melted into the broth, creating a creamy stew that clings to the tender beef. For an even richer result, let the stew rest off the heat for ten minutes before serving—it thickens further and the flavors deepen. A splash of fresh lime juice just before eating brightens the dish and cuts through the richness.

1 lb boneless beef chuck, cubed (optional addition for extra meat)
1 lb cassava, peeled and cubed
1 tablespoon olive oil
1 onion, chopped
3 garlic cloves, crushed
1 teaspoon ground cumin
1 teaspoon dried oregano
6 cups beef stock
Salt and pepper to taste
Chopped scallions and cilantro to finish

Heat the olive oil in a heavy-bottomed pot and sauté the onion and garlic until golden and aromatic.
Add the beef and brown it well, then stir in the cumin and oregano to toast the spices.
Pour in the beef stock, bring to a gentle boil, then lower the heat and simmer covered for 1 hour.
Add the cassava and cook for another 30 minutes, stirring gently until the cassava softens and the stew thickens.
Season with salt and pepper, scatter scallions and cilantro over the top, and serve hot with white rice or farofa on the side.

Caldo de vaca atolada is more than a recipe—it is a celebration of slow cooking and humble ingredients. Whether you serve it as a main course or a starter in smaller bowls, this stew rewards patience with deep, layered flavor. Store leftovers in the refrigerator for up to three days; the stew actually tastes even better the next day as the flavors continue to meld.