Costa RicanBrunch

Recipe Story

origins & traditions

Olla de Carne is a beloved Costa Rican comfort food that showcases the country's agricultural bounty. This traditional stew combines tender beef with a colorful array of vegetables including yucca, chayote, sweet potato, plantain, and corn. The name literally means "pot of meat," and it's a dish that brings families together around the table. The broth becomes infused with the natural sweetness of the vegetables and the savory depth of the beef, creating a warming, nourishing meal. Traditionally served for Sunday lunch, this one-pot wonder is both economical and delicious. The variety of textures from different vegetables makes each spoonful interesting, while the cilantro and gentle spices provide authentic Costa Rican flavor. This recipe feeds a crowd and tastes even better the next day as the flavors meld together.

Instructions

step by step

0/10 done

Cut the beef steak into 2-inch chunks and season generously with salt and black pepper.
Heat olive oil in a large stockpot over medium-high heat. Brown the beef chunks on all sides, working in batches if necessary, about 8-10 minutes total. Remove beef and set aside.
In the same pot, add diced onions and minced garlic. Sauté until softened and fragrant, about 4 minutes.
Return the beef to the pot and add 10 cups of water. Add bay leaves, cumin, paprika, and oregano. Bring to a boil, then reduce heat to low and simmer covered for 45 minutes.
Add the yucca pieces, sweet potato chunks, and carrots. Continue simmering for 15 minutes.
Add the chayote pieces, corn chunks, and plantain slices. Simmer for another 20 minutes until all vegetables are tender and beef is falling apart.
Taste and adjust seasoning with additional salt and pepper as needed.
Stir in fresh cilantro just before serving.
Ladle into deep bowls, ensuring each serving has a variety of vegetables and beef.
Serve hot with a side of white rice and fresh lime wedges.

Olla de Carne with Yucca and Chayote

4.3 (15)

A hearty Costa Rican beef stew loaded with tropical root vegetables, chayote squash, and tender chunks of beef simmered in a rich savory broth. Perfect for a satisfying weekend meal.

medium

1h 50m

8 servings

Ingredients

0 of 16 checked

Main Protein

1000 grams beef-steak, cut into 2-inch chunks

Aromatics

1 pieces onions, diced
4 cloves garlic, minced

Vegetables

2 pieces sweet-potatoes, peeled and cut into chunks
3 pieces carrots, peeled and cut into chunks
2 cups corn, cut into 2-inch pieces on cob
1 pieces plantain, peeled and sliced thick

Herbs & Spices

4 tablespoons cilantro, chopped
2 pieces bay-leaves, whole
1 teaspoons cumin, ground
1 teaspoons paprika, ground
1 teaspoons oregano, dried

Seasonings

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

Cooking

2 tablespoons olive-oil

Garnish

2 pieces lime, cut into wedges (optional)

Chef Tips

expert advice

•Yucca can be substituted with additional potatoes if unavailable.

•Chayote has a mild flavor similar to zucchini and can be replaced with zucchini if needed.

•For a richer broth, add a beef bouillon cube along with the water.

•The stew should have plenty of liquid - it's meant to be brothy rather than thick.

•Some Costa Rican cooks add a splash of Worcestershire sauce for extra umami depth.

•Green plantains work best for this recipe as they hold their shape better than ripe ones.

•If you have access to Costa Rican culantro (not cilantro), it adds an authentic touch.

•This dish is even better the next day after the flavors have had time to develop.

•Freeze leftovers in portions for easy weeknight meals.

Costa Rican

⭐ Highly Rated

35 minmedium