Olla de Carne is a traditional Costa Rican beef and vegetable stew.
Olla de carne means "pot of meat" in Spanish. A Tico comfort food at its best.
Olla de carne is typically served family style along with white rice and Salsa Lizano, the pride and joy of Costa Ricans.
- 1 lb Beef Shank, Cut into 3" pieces
- 2 lbs Beef Short Ribs, Cut into 3" pieces
- 1 lb Potatoes, Diced
- 1 lb Cassava, Peeled and Diced
- 1 lb Carrots, Peeled and Chopped
- 4 Ears of Corn, Cut into Chunks
- 1 lb Sweet Potato, Peeled and Diced
- 1 lb Taro Roots, Peeled and Diced
- 3 Green Plantains, Peeled and Cut into 3" Pieces
- 1 Onion, Chopped
- 1 Celery Stalk, Diced
- 1 tsp Cumin
- Salt & Pepper to Taste
- Salsa Lizano
- 1 Small Bunch Cilantro, Finely Chopped
- 1 Red Bell Pepper, Diced
- 3 Cloves Garlic, Minced
Put the meat, onion, celery, bell pepper, water, garlic, cumin, cilantro (keep a little to serve) salt and pepper in a large pot. Bring to a boil over high heat.
After about 45 minutes, the meat will begin to soften, lower the heat to low and simmer for about 3 hours.
After 1 hour of cooking, add the cassava, taro, carrots and corn.
After 2 hours of cooking, add the potatoes, plantains and sweet potatoes. Add boiling water if necessary, liquid must always be covering the meat and vegetables.
Cover and cook until vegetables and roots are cooked.
Serve hot with broth, white rice, hot sauce, chopped cilantro and Salsa Lizano.