Caldo De Res (Beef Soup) Recipe

Name: Caldo De Res (Beef Soup)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons vegetable oil; 2 1/2 lbs beef chuck steaks, cut into 1/2- inch cubes; 1 medium white onion, diced; 3 garlic cloves, chopped; 1 (14 1/2 ounce) can diced tomatoes; 6 cups beef broth; 1 bay leaf; 1 tablespoon dried Mexican oregano; 1 lb red potatoes, diced; 1 carrot, peeled and diced; 2 ears corn, shrucked and cut into 1-inch-thick-rounds; 1 zucchini, cut into thick matchsticks, 1 inch long; 1/2 head green cabbage, cored, thinly sliced; 1/4 cup chopped fresh cilantro; salt & freshly ground black pepper; ACCOMPANIMENTS; 1/2 medium white onion, finely diced; fresh cilantro stem; 1 lime, cut into 6 wedges; 12 tortillas, warmed

Servings: persons

2 tablespoons vegetable oil
2 1/2 lbs beef chuck steaks, cut into 1/2- inch cubes
1 medium white onion, diced
3 garlic cloves, chopped
1 (14 1/2 ounce) can diced tomatoes
6 cups beef broth
1 bay leaf
1 tablespoon dried Mexican oregano
1 lb red potatoes, diced
1 carrot, peeled and diced
2 ears corn, shrucked and cut into 1-inch-thick-rounds
1 zucchini, cut into thick matchsticks, 1 inch long
1/2 head green cabbage, cored, thinly sliced
1/4 cup chopped fresh cilantro
salt & freshly ground black pepper
ACCOMPANIMENTS
1/2 medium white onion, finely diced
fresh cilantro stem
1 lime, cut into 6 wedges
12 tortillas, warmed

1
Heat the oil in a large, heavy pot over medium-high heat; add the meat and brown on all sides, about 5 minutes.
2
Add the onion and garlic and cook for 3 minutes.
3
Add the tomatoes, broth, bay leaf and oregano. Bring to a boil and reduce the heat to a simmer. Cook for 1 1/2 hours, partially covered.
4
Stir in the potatoes, carrot, and corn; continue to cook for 15 minutes.
5
Add zucchini, cabbage, and cilantro and cook until all vegetables are to your liking.
6
Discard the bay leaf and season to taste with salt and pepper. Ladle the soup into warm bowls and pass the diced onion, cilantro, lime wedges, and tortillas at the table.

1146

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: 2 tablespoons vegetable oil, 2 1/2 lbs beef chuck steaks, cut into 1/2- inch cubes, 1 medium white onion, diced, 3 garlic cloves, chopped, and more.

Yes, Caldo De Res (Beef Soup) falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Caldo De Res (Beef Soup)

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions