This is my second blog post about Costa Rican recipes, and this time I wanted to showcase another of our favorites: Olla de Carne. Mi esposa has learned to prepare a mean Olla de Carne, which makes for a very delicious and filling meal. You will not be hungry after this meal—I guarantee you! This is a very comforting and delicious dish served with white rice.
What is Olla de Carne?
Olla de Carne is the ultimate beef stew of Costa Rica. It consists of poached pieces of tender beef that are slowly cooked with vegetables to give it a tasty, very aromatic broth filled with delicious meats and vegetables. This dish is so popular that many locals enjoy it for dinner on a regular basis. Costa Ricans consume it at least once a week for lunch or dinner, especially on weekends as it takes a long time to cook. Olla de Carne is also served in some of the most popular restaurants.
This stew is particularly rich in local vegetables, in terms of both quality and variety. Costa Rica is indeed a country of agricultural traditions with quite a varied production.
Olla de Carne Recipe (Receta Olla de Carne)
- 8 cups water
- 1 lb lean beef, cut into 3 3-inch pieces
- 1 lb beef short ribs, cut into 3 3-inch pieces
- 1 cup potatoes, cut into bite-sized pieces
- 1 lb cassava, peeled and cut into bite-sized pieces
- 1 lb carrots, chopped
- 5 cobs of corn, cut into 3-inch pieces
- 1 lb taro root, peeled and cut into bite-sized pieces
- 1 lb sweet potato, cut into bite-sized pieces
- 3 green plantains, peeled and cut into 3-inch pieces
- Salt to taste
Heat water in a saucepan over medium high. Add salt, lean beef, and short ribs and cook for 20 minutes. Add carrots, corn on the cob, green plantains, and cassava and cook for 5 minutes. Add the taro root, with a bowl of rice potatoes, and sweet potatoes. Cover and cook for 25 minutes on medium high heat until vegetables and roots are cooked. Serve hot.