Olla de Carne

Background

Olla de Carne is a beloved Costa Rican stew with deep roots in home kitchens and countryside gatherings. The name translates to pot of meat, and the dish embodies the country’s tradition of slow cooking, communal sharing, and respect for seasonal produce. Over generations, families have adapted it to what is available, all while preserving a comforting balance of a rich savory base and generous, rustic chunks. Served on weekends and holidays, it remains a centerpiece of hospitality, offering a complete, nourishing meal in a single pot.

Ingredients

• 2 lb beef shank
• 1 medium white onion, sliced
• 4 cloves garlic, crushed
• 1 red bell pepper, diced
• 1 ripe tomato, diced
• 2 tbsp vegetable oil
• 1 tsp achiote
• 1 tsp oregano
• 1/2 tsp cumin
• 1 bay leaf
• 2 tsp salt, divided
• 1 tsp freshly ground black pepper, divided
• 10 to 12 cups water
• 2 large carrots, peeled and cut in large chunks
• 2 medium potatoes, peeled and cut in large chunks
• 1 medium yuca (cassava), peeled and cut in batons
• 1 small taro, peeled and chunked
• 1 medium sweet potato, peeled and chunked
• 1 chayote, seeded and chunked
• 2 cups squash (firm pumpkin or ayote), peeled and chunked
• 1 large green plantain, peeled and cut into thick rounds
• 2 ears corn, cut into rounds
• 1/2 cup chopped cilantro, plus more for garnish
• 1 lime, cut into wedges
• Steamed rice, for serving
• Sliced avocado, for serving

Preparation

1. Trim any excess surface fat from the beef shank and pat dry. Slice the white onion, crush the garlic, and dice the red bell pepper and tomato. Peel and cut the roots into large, sturdy pieces so they hold up in the stew: prepare the carrots, potatoes, yuca, taro, and sweet potato. Chunk the tender vegetables: the chayote, the squash, and the rounds of green plantain and corn. Chop the cilantro and cut the lime into wedges.
2. Measure the seasonings so they are ready to add: the achiote, oregano, cumin, and the bay leaf. Set out the vegetable oil, a generous pot of water, and the finishing salt and black pepper.

Cooking Process

1. Build the flavor base: Heat the vegetable oil in a large heavy pot over medium heat. Sear the beef shank until deeply browned on both sides. Stir in the white onion and garlic; cook until translucent and aromatic. Add the red bell pepper and tomato; cook until the mixture softens and concentrates. Sprinkle in the achiote, oregano, and cumin, then tuck in the bay leaf.
2. Simmer the base: Pour in the water, bring to a gentle simmer, then cover and cook for about 90 minutes, skimming any foam. Season with half the salt and half the black pepper.
3. Add the firm vegetables: Slide in the yuca, carrots, potatoes, taro, and sweet potato. Maintain a gentle simmer until they are just tender, about 25 minutes.
4. Add the tender vegetables: Add the chayote, squash, corn, and green plantain. Continue cooking until everything is tender but still intact, about 15 minutes. Adjust the liquid as needed with a splash of water. Taste and finish with the remaining salt and black pepper.
5. Finish and rest: Remove the bay leaf. Stir in most of the cilantro and squeeze in some lime. Let the pot rest off heat for 5 minutes so flavors meld.

How to Serve and Enjoy

Ladle into wide bowls, ensuring each serving includes a hearty piece of beef shank and a colorful assortment of vegetables. Serve with warm rice on the side and slices of buttery avocado. Sprinkle with the remaining fresh cilantro and offer extra lime wedges. Eat slowly, allowing the warmth of the stew to shine through each bite.

Tips and Notes

• If the beef shank is not fully tender after the initial 90 minutes, continue simmering in 15 minute increments until a fork slides in easily.
• Cut vegetables into generous pieces so the yuca, potatoes, and carrots keep their shape.
• For a deeper golden hue, bloom the achiote briefly in the hot vegetable oil before searing.
• Skim gently during the simmer to keep the stew clear, and keep the heat low to protect the texture of the vegetables.

Storage and Reheating

Cool leftovers promptly. Refrigerate and reheat gently the next day; the flavors will deepen. If the stew thickens, loosen with a splash of water while warming. Refresh with chopped cilantro and a quick squeeze of lime, and serve again with hot rice and a few slices of avocado.