"Mexican 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."
Mexican Beef and Vegetable Stew (Caldo de Res)
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Prep time 30mins
Cook time 2hrs 30mins
Serves or Makes: 4
Recipe Card
ingredients
- 1 1/2 pounds cut into 1-inch cubes beef chuck roast
- 8 cups water
- 3 dried pasilla peppers
- 2 dried chipotle peppers
- 1 large quartered onion
- 5 cloves minced garlic
- 2 bay leaves
- 2 large chopped carrots
- 2 medium chopped zucchinis
- 2 peeled and chopped potatoes
- 2 cups corn kernels
- 1 peeled and grated chayote
- 1 small roughly chopped cabbage
- 1 juiced and zested lime
- to tatse salt and ground black pepper
- 1/2 cup freshly chopped cilantro
Method
Step 1
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.
Step 2
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.
Step 3
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.
Step 4
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.
Step 5
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.