Olla de Carne Costarricense (Beef Stew with Vegetables)

  • Total time - 3 hours and 30 minutes
  • Active preparation - 30 minutes
  • Cooking - 3 hours
  • Servings: 6
  • Country: Costa Rica
A rich bowl of Olla de Carne with pieces of beef, yuca, corn, and green plantains, garnished with cilantro.

For Olla de Carne, bone-in beef (such as short ribs or beef shank) is crucial to give the broth strength and a gelatinous consistency. Vegetables are added gradually to ensure that each piece is tender but does not fall apart.

The basic vegetables, such as yuca, plantain, and corn, cook the longest, while potatoes and squash are added later.

Ingredients

I. Meat and Broth

  • 1.5 kg Beef (bone-in ribs, shank, or chuck)
  • 4 l Water (to cover the meat)
  • 1 pc White onion, halved
  • 4 pcs Garlic cloves, crushed
  • 1 to taste Salt, black pepper

II. Root Vegetables and Produce (Long Cooking Time)

  • 500 g Yuca (Cassava), peeled and cut into 5 cm pieces
  • 2 pcs Green plantain, peeled and cut into thick rounds
  • 2 pcs Corn cobs, cut into 3 sections
  • 2 pcs Carrots, cut into large chunks

III. Soft Vegetables (Shorter Cooking Time)

  • 3 pcs Potatoes, peeled and quartered
  • 1 pc Sweet potatoes (optional), cut into large pieces
  • 200 g Squash (e.g., butternut squash), cut into large chunks
  • 2 stalks Celery stalks, roughly chopped

IV. Final Ingredients and Serving

  • 0.5 cups Cilantro, chopped
  • 1 pc Lime, cut into wedges
  • 1 for serving White rice
  • 1 pc Avocado (optional), sliced

Instructions

Step 1: Cooking the Meat and Base

In a large pot (or Dutch oven), place the beef, cover with water, and add the onion, garlic, salt, and pepper.

Bring to a boil. Skim off any foam that forms on the surface (to keep the broth clear).

Cover and simmer over low heat for 1 hour and 30 minutes to 2 hours, until the meat is almost tender and begins to separate from the bone. The meat must be very tender to be easily eaten with a spoon.

Step 2: Adding Hard Vegetables

Add the yuca (cassava), green plantain (do not confuse with sweet bananas), corn cobs, and carrots.

Continue simmering over low heat for another 30 minutes. The yuca should start to soften, and the plantain should be tender but hold its shape.

Step 3: Adding Soft Vegetables and Finishing

Add the potatoes, sweet potatoes (if using), squash, and celery.

Cook for another 20-30 minutes, or until all the vegetables are soft and cooked, but still hold their shape. The squash and potatoes will cook faster than the yuca.

Taste the broth and add salt or pepper as needed. Traditionally, the broth is only seasoned minimally to highlight the flavor of the meat and vegetables.

Step 4: Serving

The soup is traditionally served so that each portion contains a piece of meat and each type of vegetable.

Serve the Olla de Carne into deep bowls. Sprinkle generously with fresh cilantro.

Serve with a side dish of white rice and lime wedges, which everyone can use to season the soup before eating.