Olla de Carne
Rooted in Costa Rica, Olla de Carne is a stew enjoyed for generations.
About Olla de Carne
Rooted in Costa Rica, Olla de Carne is a stew enjoyed for generations. The dish is built around rice, potatoes, beef and beans.
🏛️ History & Culture
Olla de Carne is a classic Costa Rican beef stew, deeply rooted in the country's everyday cooking. Its origins lie in the Spanish colonial tradition of hearty stews, adapted to local ingredients like root vegetables, plantains, and corn. While variations exist across the country, the core usually includes beef, yuca, chayote, and potatoes, with each family adding its own touch. It is less a regional specialty than a national staple, enjoyed from home kitchens to local sodas.
The dish holds a special place in Costa Rican culture, often reserved for Sunday family lunches or celebrations. It is typically served with white rice and black beans, reflecting the country's staple pairings. The slow-cooked broth and tender beef represent comfort and hospitality, making it a symbol of the 'pura vida' lifestyle. Its enduring popularity underscores its role as a culinary touchstone for Costa Ricans.
🍳 How to make Olla de Carne
AI-assisted, not kitchen-testedOlla de Carne (Costa Rican Beef Stew)
A hearty Costa Rican beef stew with potatoes, carrots, plantains, and corn, served alongside rice and black beans. This is the ultimate home-style comfort dish, slow-cooked until the beef is fall-apart tender.
- Prep
- 25 min
- Cook
- 120 min
- Total
- 145 min
- Serves
- 6
- Difficulty
- Medium
Recipe ingredients
- 1 kg (2.2 lb) beef chuck or brisket, cut into 5 cm chunks, trimmed of excess fat
- 2 L (8½ cups) water, or enough to cover meat and vegetables
- 1 onion, quartered
- 4 cloves garlic, smashed
- 1 bunch (1 small) fresh cilantro, tied with kitchen twine, plus extra chopped for garnish
- 2 tsp salt, plus more to taste
- 1 tsp black pepper, freshly ground
- 3 potatoes, peeled and cut into large chunks, about 500 g / 1 lb
- 3 carrots, peeled and cut into thick rounds, about 300 g / 10½ oz
- 2 ripe plantains, peeled and cut into 5 cm pieces, optional but traditional
- 2 ears corn on the cob, each cut into 3 pieces
- 1 cup (220 g / 7¾ oz) white rice, for serving
- 2 cups (475 ml) cooked black beans, canned or homemade; if using dried, see step 0
- 1 tbsp vegetable oil, for browning the beef
Steps
- 1 If using dried black beans, soak them overnight in cold water. Drain and rinse, then place in a pot with fresh water. Bring to a rolling boil and boil for at least 10 minutes to destroy naturally occurring toxins. Reduce heat, cover, and simmer until tender (about 1–1½ hours). Set aside.
- 2 Heat the vegetable oil in a large heavy-bottomed pot or Dutch oven over medium-high heat. Working in batches, brown the beef on all sides, about 5–7 minutes per batch. Do not crowd the pot; remove each batch to a plate.
- 3 Return all the beef to the pot. Add the water, onion, garlic, tied cilantro, salt, and pepper. Bring to a boil, then reduce heat to low, cover, and simmer gently for 1 hour, skimming any foam from the surface occasionally.
- 4 After 1 hour, add the potatoes, carrots, plantains, and corn pieces. Stir to combine. Continue to simmer, uncovered, for 30–40 minutes, until the beef is fork-tender and the vegetables are cooked through. The stew should have a rich, flavourful broth.
- 5 While the stew simmers, cook the rice according to package instructions. Keep warm.
- 6 When the stew is ready, remove the cilantro bundle and onion quarters. Taste the broth and adjust seasoning with salt and pepper if needed.
- 7 To serve, place a scoop of rice in each bowl, ladle the stew over it, and add a generous spoonful of black beans on the side. Garnish with fresh chopped cilantro.
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