However, it should also be mentioned that the old Spanish experience of the 'pork stew' closely resembles the Costa Rican dish. This is referenced in Miguel de Cervantes and Saavedra's masterpiece and does not refer, literally, to anything unclean but to the nutritious ('powerful') or very filling nature of this food. Brought to America just over a century ago, its recipe was adapted to local seasonings, adding different vegetables depending on the region where it is cooked.
Although the preparation and presentation of Beef Stew vary depending on each cook's touch, it remains a typical Costa Rican flavor intended for lunch. It consists of a broth-like stew (called 'sancocho' in other countries), full of flavors and rich in nutrients. It is made with small to medium pieces of tender meat (such as beef or goat meat, cecina, or beef ribs) mixed with a variety of vegetables, such as yucca, potatoes, chayote, tasajo, carrots, plantains (green or ripe), pumpkin, zucchini, corn on the cob, sweet potato, pejibaye, cabbage, tasajo, Chinese yam, oca, sweet potatoes, and spices. Onion, cilantro, and chili are essential ingredients.
Many prefer to blend some or all of these ingredients today to create a different flavor, resulting in a kind of cream that is added to the broth with the meat. Accompany the meal with plenty of casabe, rice, lemons, and Tabasco. You can also prepare a chopped vegetable mix and incorporate it with tortillas at the table. ¡Maximum satiety!
Beef Stew is regarded as the 'queen of Costa Rican cuisine.' Due to its flavor and nutritional effectiveness, it has earned this reputation. Try it and stay tuned... you will want to repeat the experience.
