Entree: Costa Rica – Northern Culinary Region – Olla de Carne (Hearty Costa Rican beef and root-vegetable stew with plantain, yuca, corn, and local aromatics)

Serving Size: 4

Approximate Time

Prep 30 min

Cook 1 hr 50 min

Total 2 hrs 20 min

Ingredients

- 2 lb (900 g) beef shank, bone-in, cut into large pieces
- 2 tbsp (30 ml) vegetable oil
- 1 large yellow onion, chopped
- 3 garlic cloves, minced
- 8 cups (1.9 L) water or low-sodium beef broth
- 2 tsp (10 g) salt, adjust to taste
- 1 tsp (5 g) freshly ground black pepper
- 1 tsp (2 g) dried oregano
- 1 small bunch culantro (recao) or cilantro, tied with kitchen string (or 1/2 cup (10 g) cilantro leaves)
- 2 large green plantains, peeled and cut into 2-inch pieces, approx. 1 lb (450 g)
- 1 lb (450 g) yuca (cassava), peeled and cut into 2-inch pieces
- 2 medium potatoes, peeled and quartered, approx. 10 oz (280 g)
- 2 medium carrots, sliced on the diagonal
- 2 cups (300 g) squash or pumpkin, peeled and cubed
- 2 ears corn, each cut into 3 pieces
- 2 tbsp (30 ml) chopped fresh cilantro for garnish
- Lime wedges to serve (optional)

Instructions

1. Pat the beef pieces dry and season lightly with 1 tsp salt and 1/2 tsp pepper. Heat the vegetable oil in a large heavy pot over medium-high heat. Brown the beef in batches until well seared on all sides, 6–8 minutes per batch; remove and set aside.
2. Reduce heat to medium, add the chopped onion and sauté until softened, about 4 minutes. Add the garlic and oregano and cook 30 seconds until fragrant.
3. Return the browned beef to the pot, pour in the water or beef broth, add the culantro (or cilantro bundle), remaining salt and pepper, and bring to a simmer. Skim any foam from the surface, cover partially, and simmer gently for 1 hour.
4. Add the yuca and plantain pieces to the pot and continue simmering for 25–30 minutes.
5. Add the potatoes, carrots, squash, and corn pieces and simmer until all vegetables are tender and the beef is fork-tender, another 20–30 minutes. Taste and adjust seasoning.
6. Remove the culantro or cilantro bundle, spoon stew into bowls, garnish with chopped cilantro and lime wedges, and serve hot with white rice if desired.