Costa RicanDinner

Recipe Story

origins & traditions

Olla 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 step

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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

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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.

•Some families add a splash of lime juice just before serving for brightness.

•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.

Variations & Substitutions

make it your own

•If yuca is unavailable, you can substitute with additional potatoes, though yuca provides the authentic texture.

•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.

Storage & Reheating

keeping it fresh

Storage

Store Olla de Carne in an airtight container in the refrigerator for up to 4 days. The stew actually tastes better the next day as flavors continue to develop. If freezing, allow to cool completely first, then transfer to freezer-safe containers, leaving 1 inch of headspace for expansion. Freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.

Reheating

Reheat gently on the stovetop over medium-low heat, stirring occasionally, until heated through (about 15-20 minutes). Add a splash of water or broth if the stew has thickened too much. You can also reheat individual portions in the microwave for 3-4 minutes, stirring halfway through. If reheating from frozen, thaw completely first for even heating.