Entree: Costa Rica – Southern Culinary Region – Olla de Carne (Hearty Costa Rican beef and root-vegetable stew with corn and plantain)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 6

Approximate Time

Prep 20 min

Cook 1 hr 50 min

Total 2 hrs 10 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 2 lb (900 g) beef chuck, cut into large chunks
- 10 cups (2.4 L) water or beef broth
- 2 tbsp (30 ml) vegetable oil
- 1 large onion, chopped, approx. 8 oz (225 g)
- 4 garlic cloves, minced, approx. 1.2 oz (35 g)
- 2 tsp (8 g) kosher salt, plus more to taste
- 1 tsp (2 g) ground black pepper
- 1 tsp (2 g) dried oregano
- 2 bay leaves
- 2 medium carrots, peeled and cut into large pieces, approx. 8 oz (225 g)
- 2 medium potatoes, peeled and cut into large chunks, approx. 12 oz (340 g)
- 1 lb (450 g) yuca (cassava), peeled and cut into 2-inch (5.08 cm) pieces
- 1 medium green plantain, peeled and cut into 1 1/2-inch (3.81 cm) pieces, approx. 7 oz (200 g)
- 1 chayote, peeled and quartered, approx. 8 oz (225 g)
- 1 small local squash or butternut squash, peeled and cut into chunks, approx. 12 oz (340 g)
- 2 ears corn, cut into thirds
- 1/2 cup (15 g) fresh cilantro, chopped
- 1 tbsp (15 ml) fresh lime juice (optional)

Show original ingredient measurements

- 2 lb (900 g) beef chuck, cut into large chunks
- 10 cups (2.4 L) water or beef broth
- 2 tbsp (30 ml) vegetable oil
- 1 large onion, chopped, approx. 8 oz (225 g)
- 4 garlic cloves, minced, approx. 1.2 oz (35 g)
- 2 tsp (8 g) kosher salt, plus more to taste
- 1 tsp (2 g) ground black pepper
- 1 tsp (2 g) dried oregano
- 2 bay leaves
- 2 medium carrots, peeled and cut into large pieces, approx. 8 oz (225 g)
- 2 medium potatoes, peeled and cut into large chunks, approx. 12 oz (340 g)
- 1 lb (450 g) yuca (cassava), peeled and cut into 2-inch pieces
- 1 medium green plantain, peeled and cut into 1 1/2-inch pieces, approx. 7 oz (200 g)
- 1 chayote, peeled and quartered, approx. 8 oz (225 g)
- 1 small local squash or butternut squash, peeled and cut into chunks, approx. 12 oz (340 g)
- 2 ears corn, cut into thirds
- 1/2 cup (15 g) fresh cilantro, chopped
- 1 tbsp (15 ml) fresh lime juice (optional)

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. Pat beef dry and season with 1 tsp (5 ml) salt and 1/2 tsp (2.5 ml) pepper. In a large heavy pot, heat the vegetable oil over medium-high heat until shimmering. Brown beef in batches until well-seared on all sides, about 6–8 minutes per batch; transfer browned pieces to a plate.
2. Reduce heat to medium, add the chopped onion and sauté until soft and translucent, about 5 minutes. Add the garlic and oregano and cook 1 minute until fragrant.
3. Return the beef to the pot, add the water or beef broth, bay leaves, remaining salt and pepper. Bring to a boil, then reduce heat to a gentle simmer. Skim any foam from the surface and simmer, covered, until beef is tender, about 1 1/2 to 2 hours.
4. Add the yuca and carrots and simmer 15 minutes. Add potatoes, plantain, chayote, and squash and simmer until all vegetables are tender but not falling apart, about 20–25 minutes.
5. Add the corn pieces in the last 10 minutes of cooking so they remain firm. Taste and adjust seasoning.
6. Stir in chopped cilantro and lime juice if using. Remove bay leaves and serve hot with rice and warm tortillas or corn tortillas on the side.

1. Pat beef dry and season with 1 tsp salt and 1/2 tsp pepper. In a large heavy pot, heat the vegetable oil over medium-high heat until shimmering. Brown beef in batches until well-seared on all sides, about 6–8 minutes per batch; transfer browned pieces to a plate.
2. Reduce heat to medium, add the chopped onion and sauté until soft and translucent, about 5 minutes. Add the garlic and oregano and cook 1 minute until fragrant.
3. Return the beef to the pot, add the water or beef broth, bay leaves, remaining salt and pepper. Bring to a boil, then reduce heat to a gentle simmer. Skim any foam from the surface and simmer, covered, until beef is tender, about 1 1/2 to 2 hours.
4. Add the yuca and carrots and simmer 15 minutes. Add potatoes, plantain, chayote, and squash and simmer until all vegetables are tender but not falling apart, about 20–25 minutes.
5. Add the corn pieces in the last 10 minutes of cooking so they remain firm. Taste and adjust seasoning.
6. Stir in chopped cilantro and lime juice if using. Remove bay leaves and serve hot with rice and warm tortillas or corn tortillas on the side.