Mexico’s version of beef and vegetable soup, caldo de res, is rich with spices, tender chunks of meat, and vegetables like tomatoes, corn, and squash. Our recipe captures the authentic flavors of this classic soup while eliminating the long cooking time required by most traditional recipes. Our first step in streamlining the recipe was to eliminate bone-in cuts and focus on quicker-cooking boneless cuts. In the end, a beef chuck-eye roast proved to be our cut of choice it was flavorful, tender, and juicy. We browned the meat and then set it aside while we sautéed our aromatics. We then added the broth (a combination of beef broth and chicken broth gave us the best flavor), returned the beef to the pot, and simmered everything until the meat was tender. Most authentic recipes call for chayote, a gourd-like fruit similar to a summer squash; easy-to-find zucchini made a perfect stand-in. Tomatoes and corn are another mainstay in the soup. Canned diced tomatoes provided a more reliable flavor than fresh, but fresh corn on the cob was preferred over frozen kernels. We also included carrots and red potatoes, which contributed pleasant earthiness. To maintain the rustic feel of the soup, we left the corn on the cob and cut the cobs into 1-inch rounds, and we cut the potatoes into large pieces. With a host of complex flavors and contrasting textures, our soup was now much less work than the original, but still just as hearty and delicious. Serve with lime wedges and/or sliced radishes.
Ingredients
- 1 pound boneless beef chuck-eye roast, trimmed and cut into 1-inch pieces
- Salt and pepper
- 1 tablespoon vegetable oil
- 1 onion, chopped
- 5 garlic cloves, minced
- 1 tablespoon minced fresh oregano or 1 teaspoon dried
- ½ teaspoon ground cumin
- 4 cups beef broth
- 2 cups chicken broth
- 1 (14.5-ounce) can diced tomatoes, drained
- 2 bay leaves
- 10 ounces red potatoes, unpeeled, cut into 1-inch pieces
- 2 carrots, peeled and cut into ½-inch pieces
- 1 zucchini, cut into ½-inch pieces
- 2 ears corn, husks and silk removed, cut into 1-inch rounds
- 2 tablespoons minced fresh cilantro
- Pat beef dry with paper towels and season with salt and pepper. Heat oil in Dutch oven over medium-high heat until just smoking. Brown beef on all sides, 5 to 7 minutes; transfer to bowl.
- Add onion to fat left in pot and cook over medium heat until softened, about 5 minutes. Stir in garlic, oregano, and cumin and cook until fragrant, about 30 seconds. Stir in beef broth, chicken broth, tomatoes, and bay leaves, scraping up any browned bits, and bring to simmer. Stir in beef and any accumulated juices, reduce heat to low, cover, and cook for 30 minutes.
- Stir in potatoes and carrots and cook, uncovered, until beef and vegetables are just tender, 20 to 25 minutes. Stir in zucchini and corn and cook until corn is tender, 5 to 10 minutes.
- Discard bay leaves. Stir in cilantro and season with salt and pepper to taste. Serve.
