Caldo de Res is a traditional Mexican soup that my dad has made for our family for years. It’s perfect any time of the year.
My dad is a phenomenal cook. And one thing he loves making is Caldo de Res. I enjoy this Mexican-like beef soup but I have to be in the mood for it. Sunday was that day.
I have to say, for my first time making it, this dish was absolutely scrumptious. The flavor was so good and it encompassed so many of the vegetables I love but never get enough of.
This a pretty simple dish to make. Aside from chopping everything it basically cooks itself without much help needed from you.
Dad’s Caldo de Res
1 1/4 lb stew meat
1 1/4 lb beef flanked style rib
1 can beef stock
3 potatoes, cubed
1 zucchini, cubed
1 squash, cubed
1/2 lb carrots, chopped
1/2 onion, chopped
1/2 head cabbage, roughly chopped
3 corn on the cobs, chucked, cleaned and cut in half
salt and pepper, to taste
Season beef with salt, pepper and garlic powder. Add to large soup pot. Add beef stock and water until pot is half filled. Cook on medium high until simmering, then reduce heat to medium low and simmer for 1 hour. Add the vegetables to the pot and add more water if necessary. Season with salt and pepper and garlic powder. Cook additional hour on low, stirring and adding seasonings as needed. (I added salt and pepper every time I stirred it which made it a little spicy but so delicious.) Serve with Spanish rice.
Maryann Murphy says