Description
This traditional Caldo de Res recipe is a hearty Mexican beef soup filled with tender beef chuck, chunky vegetables, and rich beef broth, finished with fresh lime juice and cilantro for a burst of flavor. Perfect for a comforting family meal that serves six.
Ingredients
Scale
Meat and Broth
- 2 lbs beef chuck roast, cut into 1-inch pieces
- 8 cups beef broth
Vegetables
- 2 large carrots, sliced thickly
- 3 medium Yukon Gold potatoes, diced
- 1 medium zucchini, sliced
- 2 onions, quartered
- 4 cloves garlic, minced
Seasonings and Garnish
- 1/4 cup fresh cilantro, chopped (for garnish)
- 2 tbsp lime juice
- Salt and pepper to taste
- 2 tbsp oil (for searing beef)
Instructions
- Prepare Ingredients: Chop all vegetables and cut the beef chuck into 1-inch pieces to ensure even cooking and ease of eating.
- Sear the Beef: Heat oil in a large pot over medium-high heat and sear beef chunks until they are browned on all sides to develop flavor.
- Sauté Aromatics: Add quartered onions and minced garlic to the pot and sauté until fragrant, which usually takes a few minutes, to enhance the soup base.
- Add Broth and Simmer: Pour in the beef broth along with enough water to cover the ingredients by about an inch. Bring the liquid to a gentle boil, then reduce heat to a simmer to tenderize the beef.
- Add Vegetables: After simmering for one hour, add carrots, potatoes, zucchini, salt, and pepper. Continue simmering until the vegetables are tender, approximately 30 minutes more.
- Finish and Serve: Just before serving, drizzle lime juice over the soup and garnish with freshly chopped cilantro to add brightness and freshness.
Notes
- For deeper flavor, sear the beef in batches to avoid overcrowding the pot.
- You can substitute Yukon Gold potatoes with russet potatoes if desired.
- Adjust salt and pepper according to your taste preference.
- Feel free to add other vegetables such as corn or green beans for variation.
- This soup is excellent served with warm corn tortillas or crusty bread.
