Entree: Costa Rica – National Cuisine – Olla de Carne (Hearty Costa Rican beef and root vegetable stew cooked with corn, plantain, and local seasonings)

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 2 hrs

Total 2 hrs 20 min

Ingredients

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

- 3 lb (1.36 kg) beef shank with bone, cut into large pieces
- 12 cups (2.8 L) water
- 1 tbsp (15 ml) vegetable oil
- 1 large white onion, quartered
- 4 cloves garlic, smashed
- 2 tsp (10 g) kosher salt, plus more to taste
- 1 tsp (5 g) freshly ground black pepper
- 2 bay leaves
- 1 tbsp (15 g) fresh cumin seeds or ground cumin
- 2 tbsp (30 ml) Salsa Lizano (optional, authentic Costa Rican seasoning)
- 2 medium green plantains, peeled and cut into 2-inch (5.08 cm) pieces
- 1 lb (454 g) yuca (cassava), peeled and cut into 2-inch (5.08 cm) pieces
- 2 ears corn, each halved crosswise
- 3 medium carrots, peeled and cut into 2-inch (5.08 cm) pieces
- 3 medium potatoes, peeled and cut into chunks
- 1 chayote, peeled and cut into chunks
- 8 oz (225 g) green beans, trimmed
- 1 small bunch fresh cilantro, roughly chopped (about 1 oz (30 g))
- 2 tbsp (30 ml) fresh lime juice or to taste
- 2 tbsp (30 ml) chopped fresh parsley (optional)

Show original ingredient measurements

- 3 lb (1.36 kg) beef shank with bone, cut into large pieces
- 12 cups (2.8 L) water
- 1 tbsp (15 ml) vegetable oil
- 1 large white onion, quartered
- 4 cloves garlic, smashed
- 2 tsp (10 g) kosher salt, plus more to taste
- 1 tsp (5 g) freshly ground black pepper
- 2 bay leaves
- 1 tbsp (15 g) fresh cumin seeds or ground cumin
- 2 tbsp (30 ml) Salsa Lizano (optional, authentic Costa Rican seasoning)
- 2 medium green plantains, peeled and cut into 2-inch pieces
- 1 lb (454 g) yuca (cassava), peeled and cut into 2-inch pieces
- 2 ears corn, each halved crosswise
- 3 medium carrots, peeled and cut into 2-inch pieces
- 3 medium potatoes, peeled and cut into chunks
- 1 chayote, peeled and cut into chunks
- 8 oz (225 g) green beans, trimmed
- 1 small bunch fresh cilantro, roughly chopped (about 1 oz / 30 g)
- 2 tbsp (30 ml) fresh lime juice or to taste
- 2 tbsp (30 ml) chopped fresh parsley (optional)

Instructions

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

1. Heat the vegetable oil in a large heavy-bottomed pot over medium-high heat. Season the beef pieces with 1 tsp (5 ml) salt and brown in batches 2–3 minutes per side; remove and set aside.
2. Reduce heat to medium, add the onion and garlic to the pot and cook until softened, about 3 minutes. Return beef to the pot, add water, bay leaves, cumin, remaining salt, pepper, and Salsa Lizano if using. Bring to a boil, then reduce to a gentle simmer.
3. Skim any foam from the surface. Cover and simmer gently for 1½ to 2 hours until the beef is nearly tender.
4. Add the yuca, plantain, and corn to the pot. Continue simmering 20–30 minutes.
5. Add the carrots, potatoes, and chayote and simmer another 15–20 minutes until all vegetables and beef are tender. Add green beans in the final 8–10 minutes to keep them bright.
6. Adjust seasoning with salt, pepper, and lime juice. Stir in chopped cilantro and parsley just before serving.
7. Serve hot in deep bowls with some broth, placing a piece of corn and plantain in each portion. Offer extra Salsa Lizano or lime wedges at the table.

1. Heat the vegetable oil in a large heavy-bottomed pot over medium-high heat. Season the beef pieces with 1 tsp salt and brown in batches 2–3 minutes per side; remove and set aside.
2. Reduce heat to medium, add the onion and garlic to the pot and cook until softened, about 3 minutes. Return beef to the pot, add water, bay leaves, cumin, remaining salt, pepper, and Salsa Lizano if using. Bring to a boil, then reduce to a gentle simmer.
3. Skim any foam from the surface. Cover and simmer gently for 1½ to 2 hours until the beef is nearly tender.
4. Add the yuca, plantain, and corn to the pot. Continue simmering 20–30 minutes.
5. Add the carrots, potatoes, and chayote and simmer another 15–20 minutes until all vegetables and beef are tender. Add green beans in the final 8–10 minutes to keep them bright.
6. Adjust seasoning with salt, pepper, and lime juice. Stir in chopped cilantro and parsley just before serving.
7. Serve hot in deep bowls with some broth, placing a piece of corn and plantain in each portion. Offer extra Salsa Lizano or lime wedges at the table.