Caldo De Res (Beef Stew)

My Mother’s version of Caldo De Res is the very best, here is my hard thought out re-creation of how she made it, with all respect Momma. ❤️ Miss you so……..

For me, this soup is the ultimate pot of goodness. Making this brings back sweet memories of having my Momma here on earth with us.

I just love good food memories, don’t you?.

• 1 pound beef shank
• 2 1/4 pounds beef roast, cut in cubes
• 2 tablespoons cooking oil
• 8 cups water
• 2 cups beef broth
• 1/4 white onion, chopped
• 3 cloves garlic, peeled left whole
• 2 tomatoes cut into 8ths
• 2 bay leaves
• 2 tsp salt
• 1/4 tsp ground cumin
• 1/8 tsp pepper
• 1 1/2 cup baby carrots
• 1-2 large zucchini, chopped large
• 3 celery stalks, chopped large
• 3-4 peeled potatoes cut in 4ths
• 1/2 head cabbage cut into 8ths
• 3 ears of corn cut in 3rds

I used half of this roast

Here’s the beef shank I used, very inexpensive to add a whole lot of flavor goodness.

Yes indeed the beef shank adds a lot of flavor to the soup. Also the marrow is delish too. You can spread it on a tortilla, add a bit of salt, roll up the tortilla and enjoy.

Process..

1. In a large stock pot heat oil to hot
2. On med high heat, add in the the beef shank, brown it on both sides, remove from heat and set aside
3. Next, brown the beef roast cubes
4. Add the beef shank back into the pot
5. Add in the water and beef broth
6. To the stock pot add in the onion, garlic, bay leaves, tomato, cumin, pepper and salt.
7. Bring the mixture to a boil
8. Skim off the fat
9. Simmer the soup for 1 1/2 hour or until beef is tender
10. Add in the carrots, celery, corn and potatoes cook for 20 minutes
11. Add in the zucchini cook another 5 minutes
12. Check all vegetables to make sure they are very close to cooked enough at this point
13. Add in the cabbage and cook for 5 more minutes
14. Enjoy!

(Please note that cooking times on the vegetable additions here are an estimate but I feel close enough for you to use as a general guide)

This soup is so delicious on its own. You can also add in a scoop of Spanish rice at service.

Chopped cilantro is a flavorful topping here, you might like to add some to your soup. Add in a squeeze of lime as well if you like and the hot sauce and or salsa of your choice.

Serve warm corn and/or flour tortillas along side this soup.