Caldo de res is a Mexican beef stew that’s extremely hearty and satisfying.
A hearty comfort stew cooked with beef and garden vegetables.
The key to making this extraordinary stew is adding the vegetables at the right time, so they don’t turn to mush.
This stew is versatile when it comes to vegetables. Besides carrots and potatoes, you can opt to add corn on the cob (or 1 cup of frozen corn), celery, green cabbage, yellow or green squash, and chayote.
A good authentic caldo de res – Mexican beef stew, requires patience and some prep work. Adding the vegetables to the pot at the correct time is a must.
The recipe is easy to follow and takes a couple of hours to cook from start to finish. And you are guaranteed to be satisfied.
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Caldo de Res – Mexican Beef Stew
1.5 – 2 lbs beef shank, with bone
2 medium potatoes – scrubbed and sliced into chunks, can use Yukon gold of Russet potatoes
2 large carrots, sliced into chunks
1 tablespoon olive oil
1 small onion, diced
1 (14.5 ounce) can diced tomatoes, drained, do not rinse
3 cups beef broth
4 cups water
¼ cup cilantro leaves
2 teaspoons Himalayan salt
2 teaspoons ground black pepper
Wash carrots and cut them into small chunks.
Coarsely chop the fresh cilantro.
Wash and chop potatoes into small chunks.
Cut the meat from the beef bones into about 1/2 inch pieces, leaving some on the bones.
Heat a medium soup pot over medium-high heat until very hot. Add oil, tilting the pan to coat the bottom. Add meat and bones and season with salt and pepper. Cook and stir until thoroughly browned.
Add onion and cook until lightly browned; stir in broth and tomatoes. The liquid should cover the bones by 1/2 inch. If not, add some water to compensate. Reduce heat to low; simmer with the lid on loosely until meat is tender, about 1 hour.
Pour in 4 cups water, and return to a simmer. Add carrots and potatoes, cook for 10 minutes. Stir in squash and chayote (if using), and simmer until softer vegetables are tender, not mushy.
Ladle broth into large bowls, including some meat and vegetables.
Optional to garnish with shredded radishes, chopped onions and cilantro. Squeeze lime juice over soup and serve with warmed corn tortillas.
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