Olla de CarneBeef and Root Vegetable Stew
A generous Costa Rican stew of beef simmered until tender with corn, plantain, potato, carrot, and chayote. The broth is light but deeply savory, with culantro added at the end for freshness.
Prep
25m
Cook
2h 30m
Serves
6
Estimated
Nutrition
Calories
Protein
Fat
Carbs
Estimated per serving from the base recipe. Actual nutrition may vary.
Before you start
Ingredients
Quantities update automatically when you change the serving size.
Stew
- 0.9kgBeef Shoulder (cut in large pieces)
- 350gPotato (cut in large pieces)
- 400gCassava Root (peeled, woody core removed, and cut into chunks)
- 250gCarrot (cut in thick slices)
- 350gChayote (cut in wedges)
- 2pcsCorn Cob (cut in pieces)
- 1pcsPlantain (cut in chunks)
- 140gOnion (roughly chopped)
- 12gGarlic (finely chopped)
- 12gCulantro (finely chopped)
- 2.2lWater
- 10gSalt
- 3gBlack Pepper
Cook through it
Method
Follow each step in order. Ingredient names are highlighted as you go.
- 01
Place the beef shoulder, onion, garlic, and water in a large pot and bring to a gentle boil. Skim the surface, lower the heat, and simmer until the beef is starting to become tender.
- 02
Add the salt and black pepper, then add the corn cobs, carrot, and plantain. Continue simmering until they begin to soften.
- 03
Add the potato and cassava root and chayote and cook until the beef is very tender and all the vegetables are cooked through but still holding their shape.
- 04
Stir in the culantro at the end and let the stew rest for a few minutes before serving.
- 05
Serve hot with broth, beef, and vegetables in each bowl.
Ratings & Reviews
Log in to rate and review this recipe.