Description
Caldo de Res is a traditional Mexican beef soup that envelops you in warmth and comfort with every spoonful. Featuring tender beef chuck roast simmered with an array of colorful vegetables like carrots, potatoes, and celery, this hearty dish is perfect for chilly evenings or family gatherings. Each bowl is packed with rich flavors and nutrients, making it a delightful meal to share with loved ones.
Ingredients
Scale
- 2 lbs beef chuck roast
- 2 medium carrots, chopped
- 2 medium potatoes (Russet or Yukon Gold), diced
- 2 stalks celery, chopped
- 1 large onion, chopped
- 4 cloves garlic, minced
- 8 cups low-sodium beef broth
- Fresh cilantro and oregano to taste
- Salt and pepper to taste
Instructions
- Chop all vegetables into bite-sized pieces and mince the garlic.
- In a large pot over medium heat, sear the beef chuck roast in a splash of oil until browned on all sides (about 5 minutes per side).
- Add chopped onions and minced garlic; sauté for 3 minutes until softened.
- Stir in carrots and celery; cook for an additional 5 minutes.
- Pour in beef broth and enough water to cover the ingredients. Season with salt, pepper, and oregano.
- Bring to a boil; reduce heat and cover. Let simmer for about 2 hours.
- Add diced potatoes; cook until tender (about 30 minutes). Stir in fresh cilantro before serving.
- Prep Time: 15 minutes
- Cook Time: 150 minutes
- Category: Main
- Method: Simmering
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 350
- Sugar: 4g
- Sodium: 700mg
- Fat: 16g
- Saturated Fat: 6g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 90mg
Keywords: Customize your Caldo de Res by adding corn or zucchini for extra sweetness. A squeeze of lime juice at the end will elevate the flavor profile. For a slow cooker version, combine all ingredients and cook on low for 6-8 hours.