Costa Rican Olla de Carne
383kcal
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
Equipment
- Large pot or Dutch oven
- Cutting board
- Chef's knife
- Wooden spoon or spatula
- Measuring cups and spoons
Method
- 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.
Nutrition
Serving2servingCalories383kcalCarbohydrates35gProtein29gFat13gSaturated Fat4gCholesterol76mgSodium1899mgPotassium1485mgFiber7gSugar7g