Costa Rican Olla de Carne with Yuca and Corn

Pat the beef stew meat dry with paper towels. Season generously with 1/2 teaspoon salt and 1/4 teaspoon black pepper.

Heat 2 tablespoons vegetable 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 chopped onion to the pot and cook over medium heat for 5 minutes, until softened. Add the minced garlic and cook for 1 minute more, until fragrant.

Return the browned beef to the pot. Pour in 6 cups beef broth, add the remaining 1/2 teaspoon salt and 1/4 teaspoon black pepper. Bring to a simmer, then reduce heat to low, cover, and cook for 90 minutes, or until the beef is tender.

Add the yuca, corn, and carrots to the pot. Increase heat to medium-low, cover, and continue to simmer for 45-60 minutes, or until the yuca and carrots are fork-tender.

Taste and adjust seasoning as needed. Serve hot.