Beef Stew
A vibrant and hearty beef stew packed with tropical root vegetables and a deeply savory broth.
180 min
Medium
Costarricense
6 servings
The story behind
I fondly remember Saturdays in San Jose; the scent of Olla de Carne wafting through every neighborhood. A local friend invited me over and taught me that you can't rush perfection. We watched the cassava and chayote grow tender while sipping on some local coffee. When that steaming bowl finally hit the table, I realized this wasn't just soup—it was the taste of family and heritage. It’s the kind of meal that makes you feel grounded and loved, no matter where you are. To me, it’s truly 'Pura Vida' captured in a bowl.
Instructions
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1Boil the beef in a large pot with water, salt, and garlic until it begins to tenderize.
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2Add the corn and carrots first, as they need more time to release their sweetness into the broth.
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3Once the meat is nearly done, add the cassava and chayote so they cook in the rich juices without getting too mushy.
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4Let everything simmer on low heat until the broth thickens slightly and the flavors are fully married.
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5Serve a generous portion of each vegetable with a piece of beef and garnish with fresh cilantro.
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