Entree: Costa Rica – Central Culinary Region – Olla de carne (Beef and vegetable stew)

Serving Size: 6

Approximate Time

Prep 15 min

Cook 1 hr 10 min

Total 1 hr 25 min

Ingredients

- 2 lb (900 g) beef chuck or shank, cut into large chunks
- 2 tbsp (30 ml) vegetable oil
- 10 cups (2.4 L) water
- 1 large onion, chopped
- 3 garlic cloves, minced
- 2 tbsp (30 ml) Salsa Lizano (or Worcestershire-style sauce)
- 2 tsp (10 g) kosher salt, adjust to taste
- 1 tsp (2 g) freshly ground black pepper
- 2 bay leaves
- 1 tsp (1 g) dried oregano
- 4 ears corn, cut into 2-inch (5 cm) rounds
- 2 green plantains, peeled and cut into 1-inch (2.5 cm) chunks
- 1 lb (450 g) yuca (cassava), peeled and cut into chunks
- 1 lb (450 g) potatoes, peeled and halved or quartered
- 3 medium carrots, peeled and cut into large pieces
- 1 medium chayote, peeled and quartered
- 8 oz (225 g) ñame (yam) or sweet potato, peeled and cut into chunks
- 2 cups (160 g) green cabbage, coarsely chopped
- 1/2 cup (8 g) fresh cilantro, chopped (or substitute culantro if available)
- 2 tbsp (30 ml) fresh lime juice (about 1 lime) or lime wedges for serving

Instructions

1. In a large heavy pot, heat the vegetable oil over medium-high heat. Pat the beef dry and brown in batches until well-seared on all sides; remove and set aside.
2. Reduce heat to medium, add the chopped onion and sauté 3–4 minutes until translucent. Add the minced garlic and cook 1 minute until fragrant.
3. Return the browned beef to the pot, add water, bay leaves, oregano, salt, pepper, and Salsa Lizano. Bring to a simmer, skimming any foam; cover and simmer gently for 60–75 minutes until beef is starting to become tender.
4. Add the toughest root vegetables first: yuca, ñame (or sweet potato), and carrots. Simmer 15–20 minutes.
5. Add plantain, potatoes, chayote and corn; continue simmering 15–20 minutes until all vegetables are tender but not falling apart.
6. Stir in the chopped cabbage and cilantro, simmer 3–5 minutes until cabbage wilts. Adjust seasoning with salt, pepper and more Salsa Lizano if desired. Squeeze lime juice over the stew before serving.
7. Serve hot with white rice, warm tortillas or a slice of crusty bread and extra cilantro or lime wedges on the side.