Soups
Olla de Carne (Beef and Vegetable Stew)
Ingredients
- - 800 g (1 3/4 lb) beef short rib or shank, bone-in
- - 2 litres (8 cups) water
- - 1 onion, quartered
- - 2 cloves garlic
- - 200 g (7 oz) yuca (cassava), peeled and chunked
- - 1 chayote, peeled and chunked
- - 2 ears corn, cut into thirds
- - 2 carrots, chunked
- - 1 green plantain, peeled and chunked
- - 200 g (7 oz) pumpkin (ayote), peeled and chunked
- - 2 tbsp fresh cilantro, chopped
- - Salt, to taste
Method
- Place the beef in a large stockpot with the water, onion and garlic, and bring to a boil, skimming off any foam.
- Reduce to a simmer, cover, and cook for 90 minutes until the beef is tender.
- Add the yuca, chayote, corn, carrots, plantain and pumpkin, and continue simmering for a further 30-35 minutes until all the vegetables are tender.
- Season with salt to taste and stir through the fresh cilantro just before serving.
- Serve hot in deep bowls with rice on the side, if desired.
Introduction: Olla de Carne is a hearty, brothy beef and root vegetable stew considered one of Costa Rica's most
traditional soups, simmered slowly with a colourful array of local vegetables like yuca, chayote and
plantain, often served as a Sunday family meal.
Cultural Background: Olla de Carne is a hearty, brothy beef and root vegetable stew considered one of Costa Rica's most
traditional soups, simmered slowly with a colourful array of local vegetables like yuca, chayote and
plantain, often served as a Sunday family meal.
Tips: Simmer the beef low and slow before adding vegetables so it becomes fully tender without toughening. Add root vegetables like yuca in chunks, as they can turn mushy if overcooked.
Variations: Add a piece of corn on the cob per serving for a heartier presentation. Some households add taro or malanga alongside the other root vegetables.
Storage: Refrigerate in an airtight container for up to 3 days; flavour deepens overnight.
Reheating: Reheat gently on the stovetop until piping hot, adding a splash of water if needed.
Nutrition: Approx. 380 kcal, 28g protein, 14g fat, 34g carbohydrate per serving.
FAQs
Q: What vegetables are essential to Olla de Carne?
A: Yuca, chayote, plantain, pumpkin, carrot and corn are the classic combination, though exact vegetables can vary slightly by household.
Q: Is Olla de Carne spicy?
A: It is a mild, comforting broth-based stew, with heat typically added at the table via a hot sauce rather than in the cooking itself.