Mexican Beef and Vegetable Stew, also known as Caldo de Res, is a traditional, hearty, and comforting dish from Mexican cuisine. It’s known for its rich broth, tender chunks of beef, and various fresh vegetables. Including chipotle and pasilla peppers adds a complex, smoky depth to this rich and hearty dish.
This stew perfectly exemplifies how simple ingredients can create an incredibly flavorful meal. Slow-cooked beef chuck roast simmers in a savory broth infused with onion, garlic, oregano, and thyme aromatics. As the beef tenderizes, it absorbs the smoky essence of the dried peppers, adding layers of warmth and depth to the broth. The vegetables – including carrots, potatoes, zucchini, corn, and cabbage – bring sweetness and heartiness to balance the rich, savory beef.
This stew’s secret lies in its cooking process, which allows the flavors to develop fully. The beef is slowly simmered for about an hour and a half, ensuring it becomes tender and flavorful, while the broth takes on the rich, smoky notes of the chipotle and pasilla peppers. The fresh lime juice and zest, added at the end, provide a burst of acidity that brightens the entire dish.
Caldo de Res is more than just a soup. It’s a meal. The vegetables, added in stages, ensure a variety of textures, from the softness of the potatoes to the crunch of the cabbage. The combination of cumin and chili powder enhances the earthiness of the broth, making every spoonful rich and satisfying.
Making Caldo de Res involves simple steps, but patience is vital. First, the beef is simmered with onion, garlic, bay leaves, oregano, thyme, and chipotle peppers. This infuses the broth with a robust, smoky flavor as the beef becomes melt-in-your-mouth tender. After about 90 minutes of simmering, the vegetables are added: carrots, potatoes, zucchini, and corn, which provide sweetness and body to the dish.
In the final stage, cabbage and lime juice, cumin, chili powder, and salt are added along with the finishing touches. These ingredients add a fresh brightness and depth that balance the richness of the stew.
Caldo de Res is not just delicious but also nutritious. It’s packed with vegetables and protein, making it a wholesome and filling meal perfect for family dinners. Garnish it with freshly chopped cilantro, diced onions, and crispy tortilla strips for added texture and flavor.
Whether you’re looking for a comforting dish to warm you up or a hearty meal to share with loved ones, Mexican Beef and Vegetable Stew (Caldo de Res) is sure to satisfy. With its rich broth, smoky peppers, and tender beef, it’s the perfect blend of flavors and textures that will keep you coming back for more.
){kind=link}
Mexican Beef and Vegetable Stew (Caldo de Res)
4
servings30
minutes2
hours30
minutes3
hoursMexican Beef and Vegetable Stew, also known as Caldo de Res, is a hearty and comforting dish made with tender beef, fresh vegetables, and a flavorful broth. This traditional Mexican recipe is perfect for a nourishing meal that’s both filling and delicious.
Ingredients
2 pounds beef chuck roast, cut into chunks
8 cups water
4 cups beef broth
3 sprigs of thyme
2 sprigs of oregano
2 dried chipotle pepper
1 large onion, quartered
5 cloves garlic, smashed
2 bay leaves
1 tablespoon cumin
1/2 tablepoon chili powder
1 large carrots, chopped
1 large zucchinis, chopped
2 large potatoes, peeled and chopped
1 cups corn kernels, fresh or frozen
2 cups cabbage, chopped
1 lime, juiced and zested
to taste salt and ground black pepper
for garnish, cilantro
for garnish, diced onion
for garnish, tortilla strips
Directions
- Cook the Beef:
Place the beef chunks in a large pot with water. Add the onion, garlic, bay leaves, oregano, thyme, and chipotle peppers. Bring the mixture to a boil. Reduce the heat, and simmer until the beef is tender, about 90 minutes.
Don’t cover the pot. About half to three-fourths of the water will evaporate, and that’s okay. - Add Broth and Vegetables:
Stir in the beef broth. Bring the newly added liquid to a simmer. Add the carrots, corn, potatoes and zucchini. Simmer for 45 minutes, allowing the vegetables to soften. - Add Cabbage and Seasonings:
Add the cabbage, lime juice, lime zest, cumin, and chili powder to the pot. Stir well to combine. Season the stew with salt and ground black pepper to taste. Simmer until the newly added vegetables are tender, 15-20 minutes. - Serve:
Taste and adjust the seasonings as necessary. Serve the stew hot. Garnish with freshly chopped cilantro, diced onion, and crispy tortilla strips.