Costa Rican Olla de Carne: Hearty Beef and Vegetable Stew

Pat the beef stew meat dry with paper towels. Heat 1 tablespoon of olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Brown the beef in batches, about 3-4 minutes per side, until well-seared. Remove the beef and set aside.

Add the remaining 1 tablespoon of olive oil to the pot. Reduce heat to medium. Add the chopped onion and cook for 5-7 minutes, until softened and translucent. Add the minced garlic, cumin, and oregano, cooking for another 1 minute until fragrant.

Return the browned beef to the pot. Pour in the beef broth and diced tomatoes. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 90 minutes, or until the beef is tender.

Add the potatoes, yuca, corn, carrot, and chayote squash to the pot. Stir in the salt and black pepper. Increase the heat to medium-low, cover, and continue to simmer for another 45-60 minutes, or until all the vegetables are fork-tender.

Taste and adjust seasoning as needed. Serve hot in large bowls.