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20. Costa Rican Olla de Carne Recipe 2

Costa Rican Olla de Carne

Made up of slow-cooked beef, root vegetables, and a blend of spices.
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5 from 1 vote
Prep Time: 30 minutes
Cook Time: 2 hours
Course: Dinner, Main Course, Stew
Cuisine: Costa Rican
Keyword: Costa Rican Olla de Carne, costa rican recipes
Servings: 8 servings
Calories: 383 kcal
20. Costa Rican Olla de Carne Recipe 2

Equipment

  • Large pot or Dutch oven
  • Cutting board
  • Chef's knife
  • Wooden spoon or spatula
  • Measuring cups and spoons

Ingredients

  • 2 lbs beef chuck or stew meat cut into cubes
  • 2 tbsp vegetable oil
  • 1 large onion chopped
  • 4 cloves garlic minced
  • 2 large carrots peeled and sliced
  • 2 large potatoes peeled and cubed
  • 2 large plantains peeled and sliced
  • 2 cups chopped cabbage
  • 1 cup chopped green beans
  • 1 cup chopped chayote squash
  • 1 cup chopped yucca root
  • 1 cup chopped celery
  • 8 cups beef broth or water
  • 1 tsp dried oregano
  • 1 tsp ground cumin
  • Salt and pepper to taste
  • 1/4 cup chopped cilantro for garnish
  • Lime wedges for serving

Instructions

  • Heat the vegetable oil in a large pot over medium-high heat. Add the beef cubes and cook until browned on all sides, about 5-7 minutes.
  • Add the chopped onion and garlic to the pot and sauté until the onion is translucent, about 3-4 minutes.
  • Add the chopped carrots, potatoes, plantains, cabbage, green beans, chayote squash, yucca root, and celery to the pot. Stir to combine.
  • Pour in the beef broth or water, along with the dried oregano, ground cumin, salt, and pepper. Bring to a boil.
  • Reduce the heat to low and simmer, covered, for 1-2 hours, or until the vegetables are tender and the beef is cooked through.
  • Taste and adjust seasoning as needed.
  • Ladle the Olla de Carne into bowls and garnish with chopped cilantro. Serve with lime wedges on the side.

Notes

Tips and Tricks

Cut all the vegetables into similar sized pieces to ensure even cooking.
Brown the beef cubes in batches to ensure they are evenly browned.
Add the vegetables in order of cooking time, with harder vegetables first and softer vegetables later.
Use a slotted spoon to remove any excess fat from the soup.

Nutrition

Serving: 2serving | Calories: 383kcal | Carbohydrates: 35g | Protein: 29g | Fat: 13g | Saturated Fat: 4g | Cholesterol: 76mg | Sodium: 1899mg | Potassium: 1485mg | Fiber: 7g | Sugar: 7g
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