Caldo de Res (Beef Soup)... Perfect for Cold Weather

Since the weather suddenly dropped 30 degrees, I thought why not make some soup. I've always liked the Caldo de Res at a taqueria we frequented, so I decided to make some at home. Stay tuned for the recipe. 

Ingredients: 

2 lbs beef (I used choice chuck roast, you can also use beef shank)

1 small onion, diced

2 medium carrots, peeled cut into 2 inch halves

3 medium gold potatoes, peeled and cut in half (you can use other variety, but I prefer less starchy potatoes)

1 large chayote, peeled and cut into big chunks (optional)

2 roma tomatoes, diced (you can use 1 can of diced tomatoes 14.5 oz)

Half of a small head of cabbage, washed, cored and cut into wedges

2 small ears of corn, cleaned and cut into thirds (I used frozen corn cobs)

1 medium Mexican squash, washed and cut into thick slices (I used zucchini) 

3 cups beef broth (if you don't have beef broth on hand you can use 1 cube of beef bouillon dissolved in 3 cups of hot water)

4 cups of water (add more of you like more soup)

2 teaspoons salt

2 teaspoons black pepper

1 teaspoon sugar

1 Tablespoon oil

Cilantro, chopped

1 small jalapeno, finely diced

1 lime, cut into small wedges 

*set aside a little bit of your diced onions and cilantro to top your soup

Step 1:

In a large Dutch oven or pot on high heat, add oil and sear all sides of your beef until thoroughly browned. Sprinkle 1 teaspoon of salt and pepper over meat. Add diced onions and cook for a minute. Add diced tomatoes and saute for another minute. Then add 3 cups of beef broth. Bring to a boil, then turn heat down to low and simmer covered for 1 hour. If you want your meat more tender, simmer for additional 15 minutes.

Step 2:
Add water and carrots and cook for 10 minutes. Then add potatoes, corn and chayote and cook for another 10 minutes. If you like more soup, add more water.

Step 3:
Add sugar and the remaining 1 teaspoon of salt and pepper then taste. Add additional salt and pepper to your taste. Then add zucchini, cabbage and desired amount of cilantro and cook for 5 minutes or until tender. Make sure cabbage is submerged under the broth.

Step 4:

Ladle soup into a bowl. Top with finely diced onions, jalapenos and cilantro. Squeeze in lime and enjoy! You can also prepare Spanish rice and warm some corn tortillas. Hope you enjoy this hearty beef soup on a cold day.