Vaca atolada is a Brazilian stew of rib steak and cassava.

[1] The dish originated among pioneers and explorers of the Minas Gerais region who would preserve a mixture of jerky, lard, and cassava as a trail food.

While versions made with jerky (carne do sol) do still exist, the dish is now prepared mostly with beef rib.

Variations exist around the coast of Brazil, particularly in Paraná, São Paulo, Rio de Janeiro, Pernambuco, Paraíba, and Piauí.

Some versions, particularly in Rio Grande do Sul, have more explicit Portuguese roots, being made with garlic, onion, tomato, and sometimes bell pepper.