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- Meat and poultry
- Cuts of beef
- Stewing steak
An incredibly satisfying and hearty soup. Serve as a substantial lunch or dinner.
196 people made this
- 675g beef stewing steak, cut into 1.25cm chunks
- 225g beef marrow bones
- 1 tablespoon vegetable oil
- 2 teaspoons salt
- 2 teaspoons ground black pepper
- 1 onion, chopped
- 1 (400g) tin chopped tomatoes
- 750ml beef stock
- 1 litre water
- 2 medium carrots, coarsely chopped
- 4 tablespoons chopped fresh coriander
- 1 potato, quartered
- 2 ears sweetcorn, husked and cut into thirds
- 2 chayotes, quartered
- 1 medium head cabbage, cored and cut into wedges
- 4 tablespoons sliced pickled jalapenos peppers
- 4 tablespoons finely chopped onion
- 45g fresh coriander, chopped
- 2 limes, cut into wedges
- 4 radishes, quartered
MethodPrep:30min ›Cook:2hr ›Ready in:2hr30min
- Heat a heavy soup pot over medium-high heat until very hot. Add the oil, tilting the pan to coat the bottom. Add the meat and bones and season with salt and pepper. Cook and stir until thoroughly browned.
- Add 1 onion and cook until onion is also lightly browned. Stir in the tomatoes and stock. The liquid should cover the bones by 1.25cm. If not, add enough water to compensate. Reduce heat to low and simmer for 1 hour with the lid on loosely. If meat is not tender, continue cooking for another 10 minutes or so.
- Pour in the water and return to a simmer. Add the carrot and 4 tablespoons coriander and cook for 10 minutes, then stir in the potato, sweetcorn and chayotes. Simmer until vegetables are tender. Push the cabbage wedges into the soup and cook for about 10 more minutes.
- Ladle soup into large bowls, including meat vegetables and bones. Garnish with jalapenos, finely chopped onion and additional coriander. Squeeze lime juice over all and serve with radishes.
Beef marrow bones can be purchased from your local butchers.
Chayotes and pickled jalapeno peppers can be purchased online.
Reviews & ratingsAverage global rating:(285)
Reviews in English (207)
I have been making this soup for many years, my husband is Mexican and he and our 3 children love it. My recipe is very similar, I do add some minced garlic and I have used stew meat when the shank was not meaty enough, we like a lot of meat in this. I don't use beef broth but instead I use water and beef stock base. Also cumin is a must in this recipe at least a teaspoon or two. I have also frozen this with great results, it does make a lot! Be sure to add the cilantro near the end of cooking and be sure to squeeze lime juice into your individual bowl before eating with a handful of corn tortillas.-03 Mar 2008
by Karen Hintz
And 5 more stars! This recipe has the best directions I've seen on this site! Remember, this soup is supposed to have chunks of veggies, so don't go crazy chopping everything into little morsels! This makes ALOT of soup...maybe 8 Aztec warriors could polish this off, but, heck, it get's better every day. I used 1 beef shank and 1 lb of boneless short rib meat cut into 1/2 cubes. I love the chayote, but if you can't find it, substitute 2 med. zucchini chunked, but don't put this in until you add the cabbage or it will over cook. I used 4 chunks of frozen corn-on-the-cob defrosted for the fresh corn. My only change was to also add 1 8oz. can of tomato sauce and a packet of Goya Sazon (if you read any of my reviews, it seems to find it's way into most everything). All you need for a complete meal is corn bread or garlic bread (yeah, excuse me for mixing ethnicities, but if it tastes good, do it!!) Thanks again for a fabulous recipe and for your attention to detailed instruction!-24 Dec 2006
MY HUSBAND LOVES THIS RECIPE...BUT HE EATS IT WITH A FRESH JALAPENO DICED FINE TO ADD IN TO YOUR BOWL AT SERVING TIME AND A SQUIRT OF LIME IN THE BROTH! ALSO WE USE TOMATO SAUCE OR FRESH TOMATOES IN IT THIS DEPENDS ON THE SEASONS...WE DONT USE THE PICKLED JALAPENOS,AND WE ADD THE FRESH CILANTRO INTO THE SOUP AND THE END OF COOKING WHILE HEATING UP THE CORN TORTILLAS!BUT I NEED TO SAY THAT A SPRINKLE OF SALT AND A SQUEEZE OF LIME ON YOUR TORTILLA BEFORE YOU ROLL IT UP GIVES IT THAT ULTIMATE TASTE OF MEXICO!!!-03 Sep 2005
Mexican beef and vegetable soup recipe - RecipesIngredients:
2-3 teaspoons olive oil
2 lbs beef stew meat, trimmed of fat and diced 1/2" - 3/4" in size
1 teaspoon kosher salt
1/2 teaspoon freshly cracked black pepper
2 1/2 lbs small red potatoes, diced 1/2" - 3/4" in size
1 medium onion, diced into 1/2" pieces
2 cups carrots, diced into 1/2"pieces
1 cup celery, sliced into 1/2" pieces
1 tablespoon beef base, I use Better Than Bouillon
6 cups water
In the bottom of a large soup pot, warm the oil over medium high heat. Add the beef and stir to coat. Season with the salt and pepper. Cook for a few minutes, turning occasionally. Once the beef is browned on all sides, remove to a waiting plate. Add the vegetables to the pot and stirring occasionally, saute for 3-4 minutes, until they begin to soften.
Add the remaining ingredients and the cooked beef back to the pot and bring to a boil. Reduce to a simmer and cook until the potatoes are fork tender. Taste the broth and adjust seasonings as desired. Remove from the heat when the potatoes have softened without falling apart. Serve with a hearty bread or cornbread and Enjoy!
- 2 tablespoons vegetable oil
- 5 pounds beef chuck roast, trimmed of fat and cut into 1-inch cubes
- 5 quarts reduced-sodium beef broth
- 8 roma tomatoes, seeded and chopped
- 8 1-inch diameter carrots, peeled and sliced into 1/4-inch rounds
- 2 medium sweet potatoes, peeled and chopped
- 2 cups fresh or frozen whole kernel corn
- 3 medium onions, chopped (1 1/2 cups)
- 4 poblano chile peppers, stemmed, seeded and chopped
- 4 jalapeño peppers, stemmed, seeded, and finely chopped
- 12 cloves garlic, minced
- 2 tablespoons salt
- 1 tablespoon chili powder
- 1 tablespoon ground black pepper
In a 12-quart pot heat 1 tablespoon oil over medium-high heat. Add half of the beef cubes. Cook and stir until browned. Transfer beef to a bowl. Repeat with remaining beef and 1 tablespoon oil. Return all beef to pot. Add broth. Bring to boiling reduce heat. Simmer, covered, about 75 minutes or until meat is tender.
Add tomatoes, carrots, sweet potatoes, corn, onions, poblano peppers, jalapeño peppers, garlic, salt, chili powder, and black pepper to meat mixture in pot. Bring to boiling boil, covered, for 5 minutes.
Ladle beef and vegetables into hot clean 1-quart canning jars, filling each halfway. Add hot broth to each jar, leaving a 1-inch headspace. Wipe jar rims adjust lids and screw bands.
Process filled jars* in a pressure canner at 10 pounds pressure for weighted-gauge canner) or 11 pounds pressure for dial-gauge canner for 75 minutes, adjusting for altitude. Allow pressure to come down naturally. Carefully remove canner lid cool jars in canner 10 minutes. Remove jars from canner cool on a wire rack. Check lids for seal after 24 hours.
to serve, place contents of jar in a medium saucepan. Bring to a rapid boil. Boil, covered, for 10 minutes (add 1 additional minute for each additional 1000 feet of elevation).
Place any soup that does not fit into the pressure canner in an airtight container in the refrigerator. Cover and chill for up to 3 days or freeze for up to 1 month. Thaw in the refrigerator overnight if frozen. To serve, place soup in a saucepan. Bring to boiling reduce heat. Simmer, covered, for 30 minutes or until meat and vegetables are tender.
What goes in Vegetable Beef Soup
Stewing beef – anything economical, in small bite size pieces (remember, we’re making a soup here, not a stew)
Red wine, stout or guinness – all of these work great here. Red wine gives it a classic beef stew flavour, Guinness or stout will give the soup a more intense, deep flavour like Irish Guinness Stew. I use wine most frequently because I always have some on hand, and because I prefer not to just use part of a can of beer that I wouldn’t choose to drink!
Caldo De Res: Authentic Mexican Beef and Vegetable Soup
I love how food, like yarn, can sew together generations.
I never met my mother’s mother, Maria (she died before I was born), but I think of her often.
I think of her at times, like last week, when after a long day all I wanted was a mug of tea and hot bath, and just as the bath water was warming up, I knocked my tea onto the concrete floor. With glass everywhere, to pray for patience — as my grandmother would have — was all that I could muster: “Dame paciencia Señor.”
And I think of her at times, like this week, when I made caldo de res, a traditional Mexican beef soup, that my grandmother made for my mom and my mom made for us.
The key to caldo de res, I think, is the timing. Here’s why: If you throw in all the vegetables at once, by the time the corn and carrots are cooked, the squash and potatoes will be slop.
So the key is to add the vegetables in the proper order (corn, carrots, celery, onion/tomato/cilantro, cabbage, potato, squash) with about fifteen minutes between each one.
Fifteen minutes between each one?
You mean it takes more than two hours to make this soup?!
For a printable recipe, pop over here.
Caldo de Res: Traditional Mexican Beef Soup
1.5 – 2 lbs. bone-in beef short ribs (about 4 ribs)
1 cob corn, peeled and cut into quarters
2 carrots, peeled and sliced into chunks
2 ribs celery, sliced into chunks
1/4 yellow onion, sliced thin
1/4 cup cilantro leaves, plus more for serving
1/2 green cabbage, sliced into two or three wedges
2 white potatoes, scrubbed and sliced into chunks
2 summer squash, sliced into chunks
Fresh cilantro, for serving
Lemon or lime wedges, for serving
Sliced fresh jalapeños, for serving
Corn tortillas, for serving
Fill a large pot with water, about 2/3 full.
Bring the water to a boil. Then reduce the heat to medium so the water continues to bubble but is not at a rolling boil.
As foam rises to the top, skim it off with a spoon and discard.
After skimming the foam, set the lid ajar, and cook the short ribs for about 50 minutes.
Then add the corn, set the lid ajar, and cook for about 15 minutes.
Then add the celery, set the lid ajar, and cook for about 15 minutes. While the celery is cooking, heat the olive oil in a small pan over medium heat. Add the onions cook for 1-2 minutes.
Add the tomatoes cook for 1-2 minutes.
Add the cilantro and stir.
Pour the onion-tomato-cilantro mixture into the pot of soup. Season the soup with about 1/2 tablespoon salt (you can add more later).
Around this time, you will probably need to add more water, as much of the original water will have evaporated by now. Just dump it right in — about 2-3 cups should bring you back up to the original water line.
Then add the carrots, set the lid ajar, and cook for about 15 minutes.
Then add the cabbage, set the lid ajar, and cook for about 15 minutes.
Then add the potatoes, set the lid ajar, and cook for … you guessed it … about 15 minutes.
Finally, add the squash, and cook for 10 more minutes. Test the veggies cook for 5-10 more minutes if needed.
Taste add more salt if needed. Remove pot from heat.
Serve soup warm, with cilantro, lime or lemon wedges, sliced jalapeños, and corn tortillas.
Y el mismo receta en Español:
Caldo de Res
1 1/2 – 2 libras de costilla de res con hueso.
1 mazorca de elote pelado y cortado en 4 piezas
2 zanahorias peladas y rebanadas en pedazos
2 porciones de apio, cortado
1 cucharada de aceite de olivo
1/4 de una cebolla rebanada delgada
1 tomate partido
1/4 de una lata de hojas de cilantro
1/2 de un repollo rebajado en 2-3 piezas
2 papás blancas en pedazos
2 calabazas partidas
Un poco de cilantro fresco
Jalapeño fresco rebanado
Y tortillas para acompañar el caldo
1. Llena una hoya con agua más o menos como 2/3 llena.
2. Agregale las costillas de res.
3. Espera a que hierva el agua luego suduce la llama.
4. Remueve la espuma que encuentres enzima del caldo.
5. Después tapa la Hoya y deja que se cueza por 50 min. Más o menos .
6. Agrega el elote y cocina por 15 min.
7. Después el apio también cocina por 15 min. Mientras se cueze el apio calienta el aceite de olivo por 1-2 min. En un sartén chico agrega la cebolla y cocinala por 2 min.
8. Agregarle el tomate Partido.1-2 min.
9. Luego el cilantro y mezclamos.
10. Agregarle esto al caldo. Sazona el caldo con 1/2 de una cucharada de sal. (Puedes agregar más después.)
11. En este tiempo alamejor necesitarás agregar más agua. Por si se evaporo mucha. Agrega más o menos una copa de agua oh como veas que necesite.
12. Ahora agriega la zanahoria y tapa la por 15 min.
13. Después el repollo también por 15 min.
14.Ahora las papas. Si 15 min. también :)!
15. Últimamente agrega la calabaza por 10 min. Chekea las verduras k estén listas sino puedes dejarlas otros 5 min más.
16. Agrega más sal so necesita más después remueve la Hoya de la estufa.
17. Sirve el caldo. Agregarle limón fresco si gusta y cilantro y jalapeño fresco. Y unas tortillas para acompañar el caldo.
- 2 teaspoons vegetable oil, or as needed
- 1 (15.25 ounce) can whole kernel corn, drained
- 1 (4.5 ounce) can sliced mushrooms, drained
- 1 cup diced green bell pepper
- ½ cup mild salsa
- ½ large tomato, diced
- 3 tablespoons mild nacho cheese sauce
- 1 pound ground beef
- ¼ cup mild taco sauce
- 1 (16 ounce) package frozen bite-sized potato nuggets (such as Tater Tots®)
- 1 cup shredded Mexican cheese blend
Preheat the oven to 425 degrees F (220 degrees C). Grease a 9x13-inch casserole dish.
Mix corn, mushrooms, green bell pepper, salsa, tomato, and nacho cheese sauce together in a bowl. Layer mixture over the bottom of the prepared dish. Mix ground beef and taco sauce together in a separate bowl add to the corn mixture in the dish and stir together. Layer potato puffs on top of casserole. Top with shredded Mexican cheese blend.
Bake in the preheated oven until beef is no longer pink, about 25 minutes.
Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Broil casserole until top is golden brown, about 5 minutes.
Caldo de Res – Mexican Beef Soup Recipe
Caldo de Res is a traditional Mexican and Guatemalen beef and vegetable soup. Caldo de Res translates to “Beef Soup” in Spanish. Other names for this soup in Mexico are “cocido” or “puchero”.
To prepare a pot of this comforting soup, the beef and bones are simmered over the stove until the meat is tender and results in an aromatic broth. The beef and bones are removed from the broth, then large chunks of vegetables are added and cooked until softened. Beef chunks are added back in before serving.
A pot of Caldo de Res will typically include the following vegetables: ears of corn, potatoes, carrots, yucca, squash and cabbage. You may find in some Latin markets that the vegetables for Caldo de Res and pre-cut and packaged ready to take home and prepare. The soup itself is not spicy, but if an individual wants to add heat to their bowl of soup, a spicy salsa or chopped peppers can be added in as part of the garnishment.
Guatemalans traditionally look forward to enjoying Caldo de Res for Saturday lunch. It is also popular to find lunch carts in Guatemala City selling Caldo de Res as a Monday special to help cure the weekend hangover and many Mexican households also enjoy as a Sunday meal. Bowls of soup are usually accompanied with sides of corn tortillas and rice. Favorite garnishment toppings include chopped onions, peppers, sliced radishes, cilantro or mint, avocado slices and a squeeze of fresh lime. When serving Caldo de Res, it is also a good idea to also serve a small plate on the side to set the chunks of corn or larger pieces of vegetables to enjoy separately.
- 2 tablespoons achiote paste
- 1 ½ teaspoons salt
- 2 teaspoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon olive oil
- ¼ teaspoon ground red pepper
- 4 garlic cloves, minced
- 2 pounds boneless sirloin steak, trimmed and cut into 1-inch pieces
- 1 tablespoon olive oil
- 4 cups chopped onion
- 2 (14-ounce) cans fat-free, less-sodium chicken broth
- 1 (14.5-ounce) can fire-roasted diced tomatoes with green chiles, undrained (such as Muir Glen)
- 4 cups cubed peeled baking potato
- 3 cups cubed peeled chayote squash
- 2 cups (1/2-inch-thick) slices carrot
- 1 tablespoon white wine vinegar
Combine first 7 ingredients, stirring with a fork until mixture resembles coarse meal sprinkle 1 1/2 tablespoons achiote mixture evenly over beef, tossing to coat. Set remaining achiote mixture aside.
Heat oil in Dutch oven over medium-high heat. Add beef mixture cook 2 minutes, browning on all sides. Remove beef from pan. Add onion to pan sauté 3 minutes. Add remaining achiote mixture cook 2 minutes, stirring frequently. Return beef mixture to pan. Stir in broth and tomatoes bring to a boil. Cover, reduce heat, and simmer 35 minutes. Add potato, chayote, and carrot cover and simmer 35 minutes or until potato is tender. Remove from heat. Stir in vinegar.
Crock-Pot Mexican Beef & Veggie Soup
I was intrigues because I had never seen it before. I didn’t know what the Caldo Soup Mix was. But, knowing how good soup is when made in the slow cooker I figured I could figure it out when I got home.
After unpacking my groceries I popped on the computer and started Googling to learn exactly what Caldo Soup was and what I learned is this:
“Caldo” simply means “both” in Spanish and when it is made with beef the soup is called “Caldo de Res” or beef broth.
However Caldo de Res is more than plain beef broth. Nope, instead it is a yummy soup that is filled with carrots, cabbage, squash and potatoes.
This is “peasant” food at it’s finest. And my peasant food I simply mean the food of the people. Food that is typically a tasty, hearty way to take inexpensive ingredients and turn them into something wonderful.
If you can find a package of Caldo Soup Mix in your grocery stores butcher department go ahead and pick one up. If your store does not carry this item, have no fear this recipe lists out the ingredients you need to make a delicious and hearty soup!
- 1/2 pound boneless beef chuck roast, cut into 1/2-inch pieces
- 1 tablespoon olive oil
- 2 cups cubed unpeeled Yukon Gold potato
- 2 medium carrot, peeled, cut in half lengthwise and sliced (about 1 cup)
- 1 tablespoon all-purpose flour
- 1 carton (32 ounces) Swanson® Unsalted Beef Broth or Beef Broth
- 2 tablespoons tomato paste
- 1 teaspoon chopped fresh thyme leaves
- 1 cup green beans trimmed and cut into 1/2 inch pieces
- 1 cup frozen peas
8 Cup Giddyup — Yucatan-Style Beef Vegetable Soup Recipe
- 1 lb of cubed stew beef
- 8 cups of cubed vegetables – whatever veggies you have in the cupboard
- 2 – 32 oz boxes beef stock (I used Meijer Naturals Beef Flavor Stock – No GMOs)
- 1 can of V-8 juice
- 3 tablespoons garlic, crushed
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1/2 a lime, do not squeeze, just place cut lime in soup to simmer (hold this ingredient back if you prefer a more southwest Mexican flavor)
- 1/2 a bunch of cilantro, chopped (hold back a handful of chopped cilantro for serving)
- Salt and pepper to taste
Brown beef in pan. Deglaze pan with a cup of beef broth, transfer ingredients to a stew pot. Add all other ingredients. Bring to a boil. Cover and reduce temperature to low and slow simmer for two to three hours. Remove lime before serving. Serve hot and topped with chopped cilantro (also – tortilla chips and a little sour cream is a nice topper touch).