Olla de Carne is Costa Rica’s beloved home-style beef and vegetable soup, a hearty one-pot meal that simmers tough cuts of beef with a colorful array of root vegetables, plantains, and corn until everything is tender and flavorful. It’s a dish that brings families together, often served with rice and a squeeze of fresh lime. This recipe delivers that authentic, comforting bowl of goodness right to your kitchen, using accessible ingredients and clear steps.
Ingredients
- 2 lbs (900 g) beef shank or chuck roast, cut into large chunks
- 1 large beef bone with marrow (optional, but traditional)
- 2 tbsp (30 ml) vegetable oil
- 1 large onion, chopped
- 4 cloves garlic, minced
- 1 red bell pepper, seeded and chopped
- 2 stalks celery, chopped
- 2 ripe plantains, peeled and cut into 2-inch pieces
- 4 medium potatoes (about 1.5 lbs / 680 g), peeled and quartered
- 3 carrots, peeled and cut into large chunks
- 2 ears of corn, each cut into 3-4 rounds
- 1 small cabbage, cut into wedges (about 1 lb / 450 g)
- 2 chayotes, peeled and quartered (optional)
- 1 tbsp (15 ml) fresh cilantro, chopped
- 1 tbsp (15 g) salt, plus more to taste
- 1 tsp (5 g) black pepper
- 8 cups (1.9 L) water, or enough to cover
- 2 limes, cut into wedges, for serving
- Cooked white rice, for serving
Instructions
- In a large heavy-bottomed pot (at least 8 quarts), heat the vegetable oil over medium-high heat. Add the beef chunks and bone (if using) and brown on all sides, about 5-7 minutes. This step adds depth to the broth.
- Add the onion, garlic, bell pepper, and celery. Cook, stirring, for 3-4 minutes until the vegetables soften and become fragrant.
- Pour in the water, ensuring it covers the meat by about 2 inches. Add the salt and black pepper. Bring to a boil, then reduce the heat to low, cover, and simmer for 1 hour and 30 minutes. Skim off any foam that rises to the surface.
- Add the plantains, potatoes, carrots, corn, chayote (if using), and cabbage wedges. Stir gently to combine. Return to a simmer, cover, and cook for another 45 minutes to 1 hour, or until the beef is fork-tender and the vegetables are soft but not falling apart.
- Check the beef for doneness: it should be tender enough to pull apart easily. If using a thermometer, whole cuts of beef should reach a safe minimum internal temperature of 145°F (63°C) with a 3-minute rest, but in this soup, it will be cooked well beyond that for tenderness.
- Taste the broth and adjust seasoning with more salt if needed. Stir in the chopped cilantro.
- To serve, place a piece of beef and a selection of vegetables into each bowl. Ladle the hot broth over the top. Serve immediately with a side of white rice and lime wedges for squeezing.
Tips
- Beef selection: Use a tough, collagen-rich cut like beef shank, chuck, or brisket. These become meltingly tender during the long simmer. If you can only find leaner cuts, reduce the cooking time to avoid dryness.
- Make it ahead: The flavors deepen overnight. You can prepare the soup a day in advance and reheat gently. The vegetables will soften further, so if you prefer them firmer, add them when reheating.
- Don’t skip browning: Browning the meat first adds a rich, savory flavor to the broth that you just can’t get from boiling alone. It’s worth the extra few minutes.
- Adjusting thickness: If you prefer a thicker broth, you can mash a few of the cooked potatoes into the soup before serving. This is a common Costa Rican variation.
Serving Suggestions
Serve this hearty soup as the main event. In Costa Rica, it’s customary to serve a bowl of the broth with some rice on the side, and then eat the meat and vegetables separately, often with a little lime juice and a dash of Salsa Lizano (a local condiment) if you have it. A simple green salad with avocado also makes a refreshing side.
Variations
- Add other tubers: Yuca (cassava), taro root, or sweet potatoes are excellent additions. Just make sure to cut them into similar-sized pieces and adjust cooking time accordingly.
- Make it spicy: For a kick, add a chopped jalapeño or a dash of hot sauce to your bowl. The traditional soup is not spicy, but it’s easy to customize.
- Chicken version: Substitute the beef with bone-in chicken thighs or drumsticks. Reduce the initial simmering time to 30 minutes, then add the vegetables and cook for another 30-40 minutes. Ensure chicken reaches 165°F (74°C).
Storage and Reheating
Refrigerate any leftovers within 2 hours of cooking. Store the soup in an airtight container for up to 4 days. The flavors will continue to meld, making it even more delicious the next day. To reheat, simply warm it in a pot over medium heat until bubbling, or in the microwave in 2-minute intervals, stirring in between. If the soup has thickened too much, add a splash of water or broth when reheating. For longer storage, you can freeze the soup (without the potatoes, as they become mushy) for up to 3 months.
Frequently Asked Questions
Can I use a pressure cooker or Instant Pot? Yes, absolutely. Brown the meat and vegetables using the sauté function, then add the water and cook on high pressure for 35-40 minutes. Quick-release the pressure, then add the vegetables (except cabbage) and cook for another 5 minutes. Add the cabbage and let it sit for 5 minutes before serving.
What is Salsa Lizano and can I substitute it? Salsa Lizano is a thin, slightly sweet and tangy Costa Rican condiment made from vegetables and spices. It’s often used as a table sauce. If you don’t have it, a mix of Worcestershire sauce and a pinch of sugar, or a dash of A1 sauce, can approximate the flavor, but it’s not essential to the soup.
Can I make this vegetarian? Yes, you can make a delicious vegetable version. Use a rich vegetable broth and add more hearty vegetables like butternut squash, zucchini, and green beans. You might also add a can of black beans for protein. Simmer the vegetables until tender, about 30 minutes.
Why is my beef tough? The beef may be tough if you didn’t cook it long enough, or if you used a lean cut that doesn’t have enough connective tissue. Be patient and let it simmer until it shreds easily with a fork. If your pot is boiling too hard, the meat can also become tough, so keep it at a gentle simmer.
Can I use frozen vegetables? Yes, you can use frozen vegetables for convenience. Add them in the last 20-30 minutes of cooking, as they will cook faster than fresh ones. The texture will be slightly softer, but the soup will still be tasty.
How do I store leftovers properly? Cool the soup completely before refrigerating. Store it in shallow containers to speed up cooling. Always reheat to a rolling boil before serving to ensure it’s safe to eat, reaching an internal temperature of 165°F (74°C) for leftovers.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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