A massive, nourishing pot of beef stew loaded with yuca, chayote, corn, plantain, potatoes, and local squash, simmered for hours in a clear, aromatic broth.
Ingredients
1kg beef short ribs or stew meat
500g yuca, peeled and chunked
2 chayotes, peeled and quartered
3 ears corn, halved
2 green plantains, peeled and chunked
3 potatoes, peeled and quartered
300g ayote (local squash) or butternut squash, chunked
2 onions, quartered
4 cloves garlic
1 bunch cilantro
2 tsp cumin
Salt and pepper
Instructions
1Bring 3L of water to a boil. Add beef, onion, garlic, and cumin. Simmer 1 hour, skimming foam.
2Add yuca and green plantain. Cook 20 min.
3Add chayote, potatoes, squash, and corn. Simmer 25 min until all vegetables are tender.
4Season generously with salt and pepper. Add chopped cilantro.
5Serve in deep bowls with broth, meat, and an assortment of vegetables. Accompany with rice.
Did You Know?
Costa Rican families judge a cook by their olla de carne — the variety and tenderness of vegetables is a point of pride.