Costa Rican
⭐ Highly Rated
35 minmedium
Costa RicanDinner
Recipe Story
origins & traditionsOlla de Carne is one of Costa Rica's most beloved traditional dishes, a rustic beef stew that brings together the country's finest root vegetables and tropical ingredients. This one-pot wonder features tender chunks of beef slowly simmered with yuca, sweet potatoes, plantains, chayote, and carrots in a savory broth seasoned with cilantro and traditional spices. The dish represents the heart of Tico home cooking, where simple ingredients transform into extraordinary comfort food. Each spoonful delivers a perfect balance of tender meat, starchy vegetables, and aromatic broth. Traditionally served with white rice and accompanied by fresh corn tortillas, this substantial meal embodies the warmth and generosity of Costa Rican hospitality. The long, slow cooking process allows all the flavors to meld beautifully while the vegetables become fork-tender yet maintain their distinct textures.
Instructions
step by step0/12 done
Cut the beef into 2-inch chunks and season generously with salt and black pepper. Set aside.
In a large stockpot, heat olive oil over medium-high heat. Add the beef chunks in batches, browning on all sides, about 8-10 minutes total. Remove and set aside.
In the same pot, add diced onions and minced garlic. Sauté until fragrant and translucent, about 3-4 minutes.
Return the browned beef to the pot. Add 10 cups of water, bay leaves, and half of the chopped cilantro. Bring to a boil.
Reduce heat to low, cover, and simmer for 60 minutes until beef begins to tenderize.
Peel and cut yuca into 2-inch pieces. Peel and cube sweet potatoes. Cut carrots into thick rounds. Peel and slice plantains into thick chunks.
Add yuca, sweet potatoes, carrots, and plantains to the pot. Stir gently and continue simmering for 30 minutes.
Cut chayote in half, remove seed, and cube. Add to the pot along with corn pieces if using.
Simmer for an additional 20-30 minutes until all vegetables are tender and beef is falling apart.
Adjust seasoning with additional salt and pepper to taste. Stir in remaining fresh cilantro.
Remove bay leaves before serving. Ladle into deep bowls, ensuring each serving has a variety of vegetables and beef.
Serve hot with white rice and warm corn tortillas on the side.
Olla de Carne
4.5 (21)
A hearty Costa Rican beef and vegetable stew simmered with yuca, plantains, and chayote in a rich, flavorful broth. This traditional one-pot meal is comfort food at its finest.
medium
2h 20m
8 servings
Ingredients
0 of 12 checked
Main Protein
- 1200 grams beef-steak, cut into 2-inch chunks
Vegetables
- 3 pieces sweet-potatoes, peeled and cubed
- 2 pieces plantain, peeled and cut into thick rounds
- 4 pieces carrots, peeled and cut into thick rounds
- 2 cups corn, cut into pieces (optional)
Aromatics
- 1 pieces onions, diced
- 4 cloves garlic, minced
Herbs & Seasonings
- 6 tablespoons cilantro, chopped, divided
- 2 pieces bay-leaves, whole
- 2 teaspoons salt, to taste
- 1 teaspoons black-pepper, freshly ground
Cooking Base
- 2 tablespoons olive-oil
Chef Tips
expert advice•The key to authentic Olla de Carne is patience - let it simmer low and slow.
•Don't rush the cooking process.
•For even more flavor, make this dish a day ahead; the flavors intensify overnight.
•If yuca is unavailable, you can substitute with additional potatoes, though yuca provides the authentic texture.
•Some families add a splash of lime juice just before serving for brightness.
•You can also add cabbage wedges in the last 15 minutes of cooking for extra vegetables.
•For a richer broth, use beef bone broth instead of water.
•The plantains should be semi-ripe (yellow with some black spots) for the perfect balance of sweet and starchy.
•This recipe freezes beautifully for up to 3 months.
