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Costa Rican olla de carne with beef, yuca, plantain, corn, potato, chayote, carrot, and clear broth.

Costa Rican Olla de Carne

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Costa Rican beef and root-vegetable soup with yuca, plantain, corn, potato, chayote, carrot, and cilantro.
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Prep Time 35 minutes
Cook Time 2 hours
Total Time 2 hours 35 minutes
Servings: 8 servings
Course: Main Course
Cuisine: Costa Rican
Calories: 490
Ingredients Equipment Method Nutrition Notes

Ingredients
 
 

Beef Broth
  • 2 1/2 lb beef shank and chuck cut into large irregular pieces
  • 12 cups water
  • 1 large yellow onion quartered
  • 4 cloves garlic crushed
  • 2 tsp fine salt plus more to taste
Vegetables
  • 2 ears corn cut into thick rounds
  • 1 lb yuca peeled, fibrous core removed, cut into chunks
  • 2 medium green plantains peeled and cut into chunks
  • 1 lb waxy potatoes peeled and quartered
  • 2 medium chayotes peeled and cut into chunks
  • 3 medium carrots cut into thick pieces
  • 1/2 cup fresh cilantro roughly chopped

Equipment

  • Large stockpot
  • Fine-mesh skimmer
  • Chef's knife
  • Ladle

Method
 

Make the Broth:
  1. Combine beef, water, onion, garlic, and salt. Bring just to a boil, skim well, and reduce to a gentle simmer.
  2. Cook partly covered for 70 to 80 minutes until the beef begins to tenderize.
Add the Vegetables:
  1. Add corn, yuca, and plantain and simmer for 20 minutes. Add potatoes, chayote, and carrots.
  2. Cook 25 to 35 minutes more until every vegetable is tender but still holds its shape and the beef is fork-tender.
Finish:
  1. Remove loose bones and excess fat. Stir in most of the cilantro, adjust salt, and rest the soup for 10 minutes.
  2. Ladle beef, broth, and a variety of vegetables into each bowl.

Nutrition

Calories: 490kcalCarbohydrates: 48gProtein: 35gFat: 18gSaturated Fat: 6gCholesterol: 105mgSodium: 760mgFiber: 8gSugar: 10g

Notes

  • Add vegetables in stages because yuca and plantain need longer than chayote and carrot.
  • Refrigerate for up to three days; reheat gently to avoid breaking the root vegetables.