Mexican Beef and Vegetable Stew, also known as Caldo de Res, is a traditional, hearty, and comforting dish originating from Mexican cuisine. It’s known for its rich broth, tender chunks of beef, and a variety of fresh vegetables. The inclusion of chipotle and pasilla peppers adds a complex, smoky depth to this already rich and hearty dish.
Chipotle Peppers: These are dried, smoked jalapeños. Their inclusion in the stew adds a distinctive smoky flavor along with a mild to moderate heat and a hint of sweetness. Chipotle peppers are known for their deep, rich taste that complements beef wonderfully.
Pasilla Peppers: Pasilla, a type of dried chile, contributes a more earthy, fruity flavor. They are less spicy than chipotles but offer a subtle complexity to the stew. The combination of pasilla and chipotle peppers creates a balance of smokiness, heat, and depth.
Beef: The beef, typically a chuck or shank cut, is the centerpiece of the stew. These cuts are ideal for slow cooking as they become more tender and flavorful as they stew. The beef enriches the broth with a meaty depth, making it robust and satisfying.
Carrots and Potatoes: These root vegetables add a natural sweetness and heartiness to the stew, all the while soaking up the flavors of the broth and peppers.
Corn: Corn adds a bit of sweetness and texture contrast. Traditional methods often include the cob, but I prefer using kernels. Its freshness complements the richness of the beef and the depth of the dried peppers.
Chayote: This mild squash, popular in Mexican cuisine, provides a crisp, slightly sweet addition. It also absorbs the flavors of the broth while retaining a firm texture.
Cabbage: Cabbage contributes bitterness and additional texture, balancing the sweetness of the other vegetables.
Broth: The broth is a harmonious blend of the rich, meaty essence of beef and the aromatic vegetables. The inclusion of dried chipotle and pasilla peppers adds layers of smoky, spicy, and earthy undertones.
The broth in Caldo de Res, especially when enriched with chipotle and pasilla peppers, plays a crucial role in the dish, acting as the flavorful foundation that ties all the ingredients together. Cooking the beef slowly in the broth is key to achieving tender, flavorful meat. As the beef simmers, it gradually becomes more tender, breaking down the connective tissues and releasing collagen. This not only tenderizes the meat but also gives the broth a richer, more velvety texture. The end result is beef that is not only fork-tender but also infused with the rich, smoky, and aromatic flavors of the broth. The meat should be easy to chew, with a texture that’s succulent and satisfying.
Garnishing and choosing the right accompaniments for Caldo de Res, especially when enriched with chipotle and pasilla peppers, is crucial for enhancing the overall dining experience.
Fresh Cilantro: Chopped cilantro is a classic garnish that adds a burst of fresh, herbaceous flavor. It contrasts beautifully with the rich, smoky flavors of the stew.
Lime Wedges: Serving the stew with lime wedges allows diners to squeeze fresh lime juice into their serving. The acidity and brightness of the lime juice enhance the flavors and balance the richness of the broth.
Warm Tortillas: Corn or flour tortillas, served warm, are perfect for dipping into the broth or for making mini taco-like bites with the beef and vegetables.
Suggested Beverage Pairings:
Beverage Pairings
- Cold Beer: A cold beer, particularly a Mexican lager, can be refreshing and cleanse the palate between bites.
- Red Wine: For wine enthusiasts, a medium-bodied red wine that’s not too high in tannins, like a Zinfandel or a Malbec, can pair well with the rich and smoky flavors.
- Agua Fresca: A traditional Mexican agua fresca, such as tamarind, hibiscus, or lime, can offer a sweet and refreshing counterpoint to the stew.
Mexican Beef and Vegetable Stew (Caldo de Res)
Course: MainsCuisine: MexicanDifficulty: Medium4
servings30
minutes2
hours30
minutes3
hoursMexican Beef and Vegetable Stew (Caldo de Res) is a rich and hearty traditional Mexican soup, brimming with tender beef, a variety of vegetables like corn, carrots, chayote, and cabbage, and infused with the deep, smoky flavors of dried pasilla and chipotle peppers.
Ingredients
1 1/2 pounds 1 1/2 beef chuck roast, cut into 1″ cubes
8 cups 8 water
4 cups 4 beef broth
3 dried 3 pasilla peppers, stemmed and seeded
2 dried 2 chipotle peppers, stemmed and seeded
1 large 1 onion, quartered
5 cloves 5 garlic, minced
2 2 bay leaves
2 large 2 carrots, chopped
2 medium 2 zucchinis, chopped
2 2 potatoes, peeled and chopped
2 cups 2 corn kernels, fresh or frozen
1 1 chayote, peeled and grated
1 small 1 cabbage, roughly chopped
1 1 lime, juiced and zested
to taste salt and ground black pepper
1/2 cup 1/2 cilantro, freshly chopped
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Directions
- Rehydrate the Peppers:
Soak the pasilla and chipotle peppers in hot water for about 20 minutes until they’re soft. Drain, roughly chop and set aside. - Cook the Beef:
Place the beef chunks in a large pot with water. Add the quartered onion, minced garlic, bay leaves, chipotle peppers, and pasilla peppers to the pot with the beef. 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 about 45 minutes. - Add Cabbage, Chayote, and Lime:
Add the cabbage, chayote, lime juice, and lime zest 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, about 20 minutes. - Finishing Touches and Serve:
Taste and adjust the seasonings as necessary. Serve the stew hot. Garnish with freshly chopped cilantro and offer lime wedges on the side.
Enjoy your Mexican Beef and Vegetable Stew (Caldo de Res) with a warm tortilla, tostone, and/ or pico de gallo.