Olla de Carne is a hearty Costa Rican beef and vegetable soup that is a national comfort food. It features beef chunks simmered with corn, plantains, yuca, chayote, and other root vegetables in a rich, savory broth. This recipe builds layers of flavor by browning the beef first, then simmering it low and slow, resulting in a deeply satisfying and nourishing meal.
Ingredients
- 2 lbs (900 g) beef chuck or brisket, cut into 2-inch chunks
- 1 large onion, quartered
- 4 cloves garlic, peeled
- 1 red bell pepper, seeded and quartered
- 2 stalks celery, cut into 3-inch pieces
- 2 ears corn, each cut into 3-4 rounds
- 2 ripe plantains, peeled and cut into 2-inch pieces
- 1 lb (450 g) yuca (cassava), peeled and cut into 2-inch chunks
- 2 chayotes, quartered (substitute zucchini if unavailable)
- 2 carrots, peeled and cut into 2-inch chunks
- 1 small cabbage, cut into wedges (about 1 lb / 450 g)
- 2-3 sprigs fresh cilantro
- 1 tbsp (15 ml) vegetable oil
- Salt and pepper to taste
- 8 cups (2 L) water, plus more as needed
- Optional: 1-2 limes, cut into wedges, for serving
Instructions
- Heat the oil in a large, heavy-bottomed pot (at least 6 quarts) over medium-high heat. Pat the beef chunks dry with paper towels and season generously with salt and pepper. Working in batches, brown the beef on all sides, about 5-7 minutes per batch. Do not crowd the pan; this step builds flavor.
- Return all the beef to the pot. Add the onion, garlic, bell pepper, celery, and cilantro sprigs. Pour in the water, ensuring it covers the beef by about 2 inches. Bring to a boil, then reduce heat to low, cover, and simmer gently for 1 hour. Skim off any foam that rises to the surface.
- After 1 hour, add the corn, plantains, yuca, chayote, and carrots. Stir gently. Return to a simmer, cover, and cook for another 45 minutes, or until the beef is fork-tender and the root vegetables are cooked through.
- Add the cabbage wedges and cook for an additional 15-20 minutes, until the cabbage is tender but still has a little bite.
- Taste the broth and adjust seasoning with salt and pepper. Remove the cilantro sprigs and the large pieces of onion, bell pepper, and celery if you prefer a cleaner broth (they have given their flavor).
- Ladle the broth into large bowls, then distribute the beef and vegetables among them. Serve hot with lime wedges on the side for squeezing.
Tips
- Substitutions: If yuca is hard to find, use potatoes or sweet potatoes. Chayote can be replaced with zucchini, but add it in the last 15 minutes to avoid mushiness. For a leaner soup, use beef shank or round, but chuck gives the most flavor.
- Make it ahead: The flavors deepen overnight. Prepare the soup fully, cool, and refrigerate. Reheat gently the next day; it tastes even better.
- Don’t rush the browning: Skipping the browning step results in a less flavorful broth. Take the time to get a good sear on the beef.
- Cut vegetables uniformly: Cut all the root vegetables into similar-sized chunks so they cook evenly. Yuca can be fibrous; check for doneness with a fork before serving.
Serving Suggestions
Serve olla de carne as a main course with a side of white rice and a simple salad of shredded cabbage with lime juice. Some Costa Ricans enjoy it with a dash of Salsa Lizano (a local condiment) or a sprinkle of fresh cilantro. The broth is often served first as a light starter, followed by the beef and vegetables as the main event.
Variations
- Add other tubers: Try adding ñame (yam), taro, or malanga for an even more authentic root-vegetable mix.
- Spicy kick: Add a sliced jalapeño or a dash of hot sauce to the broth for heat.
- Chicken version: Substitute chicken thighs for beef and reduce cooking time to about 45 minutes for the chicken, adding it after the vegetables have simmered for 20 minutes.
- Herb twist: Add a sprig of fresh oregano or thyme along with the cilantro for an extra layer of aroma.
Storage and Reheating
Refrigerate leftovers in an airtight container within 2 hours of cooking. The soup will keep for up to 4 days. Reheat gently on the stovetop over medium-low heat, adding a splash of water or broth if it has thickened. You can also freeze the soup (without the cabbage, which gets mushy) for up to 3 months. Thaw overnight in the refrigerator before reheating.
Frequently Asked Questions
Can I use a slow cooker or Instant Pot? Yes. For a slow cooker, brown the beef first, then add all ingredients (except cabbage) with the water and cook on low for 8 hours. Add cabbage in the last 30 minutes. For an Instant Pot, use the sauté function to brown the beef, then add everything, seal, and cook on high pressure for 35 minutes, followed by a natural release.
What is the best cut of beef for olla de carne? Chuck or brisket are ideal because they have enough connective tissue to become tender during long simmering. Leaner cuts like sirloin will dry out.
Can I make this vegetarian? Absolutely. Omit the beef and use vegetable broth. Increase the amount of root vegetables and add beans (like black beans) for protein. Simmer the vegetables for about 30 minutes, or until tender.
Why is my broth not flavorful? Likely because you didn’t brown the beef enough, or you added too much water. Always brown in batches and use just enough water to cover the meat. Also, season the broth well with salt — it takes more than you think.
Can I use frozen yuca? Yes, frozen yuca is a convenient substitute. Thaw it and pat dry before adding. It may cook slightly faster, so check for tenderness earlier.
Is it safe to leave the soup out overnight? No. Per USDA guidelines, perishable foods like this soup must be refrigerated within 2 hours of cooking to prevent bacterial growth. Always cool and store promptly.
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