Caldo de Res

Name: Caldo de Res
Prep time: 20 min
Cook time: 60 min
Total time: 80 min
Yield: 8 servings
Cuisine: Latin American
Ingredients: 2.5 lbs beef chuck or stewing meat, cut into 1-inch cubes; 12 cups beef broth; 4 cups water; 1 large yellow onion, quartered; 6 cloves garlic, minced; 2 large russet potato, cubed; 1.5 medium zucchini, cut into chunks; 2 cups frozen corn; 2 carrot, cut into chunks; 2 tbsp tomato paste; 1 tsp ground cumin; 2 bay leaf; to taste salt; to taste black pepper; 1/4 cup fresh cilantro, chopped; 1 fresh lime, cut into wedges

Mexican beef and vegetable soup loaded with tender beef, potatoes, corn, and zucchini. A comforting, rustic soup that's hearty enough for a full meal.

80 minEasyServes 8280 cal/serving

Latin AmericanSoupStovetopStandard

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Ingredients

2.5 lbs beef chuck or stewing meat, cut into 1-inch cubes
12 cups beef broth
4 cups water
1 large yellow onion, quartered
6 cloves garlic, minced
2 large russet potato, cubed
1.5 medium zucchini, cut into chunks
2 cups frozen corn
2 carrot, cut into chunks
2 tbsp tomato paste
1 tsp ground cumin
2 bay leaf
to taste salt
to taste black pepper
1/4 cup fresh cilantro, chopped
1 fresh lime, cut into wedges

Instructions

1

In a large pot, bring 12 cups beef broth and 4 cups water to a boil. Add 2.5 lbs cut into 1-inch cubes beef chuck or stewing meat, 1 large quartered yellow onion, 6 cloves minced garlic, 2 bay leaf, and 1 tsp ground cumin.
2

Reduce heat to low and simmer for 30 minutes until beef is partially tender.
3

Stir in 2 tbsp tomato paste and add 2 large cubed russet potato, 2 cut into chunks carrot, and 1.5 medium cut into chunks zucchini.
4

Simmer for another 15-20 minutes until vegetables are tender and beef is fully cooked through.
5

Add 2 cups frozen corn and cook for 5 more minutes.
6

Season to taste with salt and pepper. Stir in 1/4 cup chopped fresh cilantro.
7

Serve hot with 1 cut into wedges fresh lime for squeezing.

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Questions

How much time should I plan for Caldo de Res?

As written, 80 minutes: 20 of prep and 60 of cooking. The longest single stretch is step 2 (30 minutes): "Reduce heat to low and simmer for 30 minutes until beef is partially tender."

What should Caldo de Res look like when it is ready?

Go by the cues in the method rather than the clock. Step 4: cook until vegetables are tender and beef is fully cooked through.

Is there a substitute for cilantro in Caldo de Res?

The entry for Caldo de Res calls for 1/4 cup fresh cilantro, chopped. In its place: Flat-leaf parsley with a squeeze of lime, for anyone who tastes soap. The dish loses its signature note but stays fresh.

How do I store and reheat Caldo de Res?

Refrigerate Caldo de Res for up to four days. Reheat gently on the stovetop with a splash of water or stock to loosen it. The potatoes turn grainy in the freezer, so this one is better kept in the refrigerator.

Can I halve or double Caldo de Res?

Yes. As written it serves 8. Halved, the beef drops from 2.5 lbs to 1.5 lbs; doubled, it is 5 lbs. Every line in this entry carries its half and double quantity, and the app's batch dial rewrites them inside each step. When doubling on the stovetop, use your widest pan or work in two batches so the food sears instead of steaming.

Serve it with

Rotkohl side
Southern Wedge Salad salad

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