Costa RicanLunch

Recipe Story

origins & traditions

Olla de Carne is one of Costa Rica's most beloved traditional dishes, a rustic beef stew that embodies the essence of Tico home cooking. This nourishing one-pot meal brings together beef short ribs or stew meat with an abundance of root vegetables and tropical produce including yuca, green plantains, sweet potatoes, chayote, and fresh corn. The beef is slowly simmered until fork-tender while the vegetables absorb the rich, savory broth flavored with cilantro, garlic, and sweet peppers. What makes this dish special is the variety of textures and flavors from the different vegetables, each contributing its unique character to the pot. Traditionally served with white rice and a side of fresh avocado, Olla de Carne is perfect for family gatherings and Sunday lunches, offering a complete, satisfying meal that warms both body and soul.

Instructions

step by step

0/10 done

Cut the beef into 2-inch chunks and season with salt and black pepper.
In a large stockpot, heat olive oil over medium-high heat and brown the beef pieces on all sides, about 8-10 minutes total.
Add the chopped onions, minced garlic, and diced bell peppers to the pot. Sauté for 5 minutes until softened.
Pour in 10 cups of water or beef broth to cover the meat. Add bay leaves and bring to a boil.
Reduce heat to low, cover, and simmer for 60 minutes until beef is tender.
Peel and cut the yuca, sweet potatoes, and plantain into large chunks. Cut the chayote into quarters.
Add all vegetables to the pot along with the corn pieces. Season with additional salt to taste.
Continue simmering uncovered for 30-40 minutes until all vegetables are tender and the broth is flavorful.
Stir in fresh cilantro during the last 5 minutes of cooking.
Remove bay leaves and adjust seasoning as needed. Serve hot in large bowls with the broth, ensuring each serving has a variety of vegetables and meat.

Olla de Carne

5.0 (35)

A hearty Costa Rican beef and vegetable stew featuring tender chunks of beef simmered with yuca, plantain, chayote, and corn in a rich, flavorful broth. This traditional one-pot meal is comfort food at its finest.

easy

2h 20m

6 servings

Ingredients

0 of 13 checked

Main

900 grams beef-steak, cut into 2-inch chunks

Aromatics

1 pieces onions, chopped
4 cloves garlic, minced
1 pieces bell-peppers, diced

Vegetables

2 pieces plantain, peeled and cut into chunks
2 pieces sweet-potatoes, peeled and cut into chunks
2 pieces potatoes, peeled and quartered
2 cups corn, cut into 3-inch pieces

Herbs

4 tablespoons cilantro, chopped
2 pieces bay-leaves, whole

Base

2 tablespoons olive-oil

Seasoning

2 teaspoons salt, to taste
1 teaspoons black-pepper, freshly ground

Chef Tips

expert advice

•For best results, use beef short ribs or beef chuck for maximum flavor.

•The key to great Olla de Carne is not to rush the cooking process - let the beef become truly tender before adding vegetables.

•You can customize the vegetables based on availability; some Ticos add cabbage wedges or cassava.

•The stew actually tastes better the next day as flavors meld together.

•For a lighter version, remove visible fat from the beef before cooking.

•If yuca is unavailable, substitute with additional potatoes.

•Some families add a splash of Salsa Lizano, Costa Rica's famous condiment, at the table for extra flavor.

Costa Rican

⭐ Highly Rated

35 minmedium