Olla de Carne con Arroz de Coco
A hearty and comforting beef stew, 'Olla de Carne', traditionally made with various root vegetables and tender chunks of beef. This version is elevated by serving it with a side of fragrant 'Arroz de Coco' (Coconut Rice), a popular accompaniment on the Caribbean coast.
🧂 Ingredients
- 1 kg Beef chuck(cut into 2-inch cubes)
- 2 liters Water
- 2 ears Corn on the cob(cut into 3-inch pieces)
- 300 g Yuca(peeled and cut into 2-inch pieces)
- 2 medium Sweet potato(peeled and cut into 2-inch pieces)
- 2 medium Potato(peeled and cut into 2-inch pieces)
- 2 medium Carrots(peeled and cut into 2-inch pieces)
- 1 green Plantain(peeled and cut into 2-inch pieces)
- 1 large Onion(quartered)
- 4 cloves Garlic(smashed)
- 1 bunch Cilantro(tied with kitchen twine)
- to taste Salt
- to taste Black pepper
- For the Arroz de Coco:
- 2 cups Rice(long-grain white rice, rinsed)
- 400 ml Coconut milk(full fat)
- 200 ml Water
- 1 tsp Salt
👨🍳 Instructions
- 1
For the Olla de Carne: In a large pot or Dutch oven, place the beef, water, onion, smashed garlic, and cilantro bunch. Bring to a boil, then reduce heat, cover, and simmer for 1.5 hours, or until the beef is tender.
⏱️ 1 hour 30 minutes💡 Tip: Skim off any foam that rises to the surface during the first 30 minutes of simmering. - 2
Add the corn, yuca, sweet potato, carrots, and green plantain to the pot. Add more water if needed to cover the ingredients. Season with salt and pepper.
💡 Tip: Ensure all vegetables are submerged. - 3
Bring back to a boil, then reduce heat, cover, and simmer for another 45-60 minutes, or until the vegetables are tender.
⏱️ 60 minutes💡 Tip: The cooking time for vegetables may vary; check for tenderness. - 4
While the olla de carne is simmering, prepare the Arroz de Coco: In a medium saucepan, combine the rinsed rice, coconut milk, water, and salt. Bring to a boil.
💡 Tip: Stir to ensure rice doesn't stick initially. - 5
Reduce heat to low, cover, and simmer for 15-20 minutes, or until the liquid is absorbed and the rice is cooked. Let stand, covered, for 5 minutes before fluffing with a fork.
⏱️ 20 minutes - 6
Remove the cilantro bunch from the Olla de Carne before serving. Adjust seasoning if necessary.
💡 Tip: Serve the Olla de Carne hot, with a generous portion of Arroz de Coco on the side.
💡 Pro Tips
- ✓You can add other root vegetables like malanga or ñame.
- ✓For a richer flavor, use beef broth instead of some of the water.
- ✓The Arroz de Coco can be made ahead of time and reheated.
✨ Twist Ideas
Inspiration for your own version of this recipe
- Add a piece of chayote to the olla de carne for extra vegetable goodness.
- For a spicier kick, add a finely chopped habanero pepper to the stew.