Guatemalan Caldo de Res Recipe

The soup is known for its versatility, as it can be adapted to include various vegetables, herbs, and spices, depending on personal preference. The combination of tender beef, fresh vegetables, and aromatic seasonings makes each spoonful a delightful experience.

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5 from 1 vote

Prep Time: 20

Cook Time: 2

Total Time: 2 20

Course: Soup

Cuisine: Guatemalan

Keyword: Guatemalan Caldo de Res Recipe

Servings: Servings

Calories: 438 kcal

Equipment

Large pot or Dutch oven: Used for cooking the soup and accommodating all the ingredients.
Cutting board and knife: Used for chopping and preparing the vegetables and meat.
Wooden spoon or spatula: Used for stirring and mixing the ingredients in the pot.
Ladle: Used for serving the soup into bowls.
Tongs: Used for handling and flipping the beef cubes during browning.
Measuring cups and spoons: Used for accurate measurement of ingredients.
Soup bowls and spoons: Used for serving and enjoying the finished dish.

Ingredients

2 pounds beef (such as chuck or stew meat) cut into cubes
2 tablespoons oil cooking
1 onion onion diced
3 garlic cloves minced
2 carrots peeled and sliced
2 potatoes peeled and sliced
2 corn ears husked and cut into thirds
2 tomatoes diced
1 bell pepper green seeded and diced
1 zucchini sliced
1/2 cabbage shredded
8 cups beef broth
2 bay leaves
1 teaspoon oregano dried
cilantro Fresh chopped (for garnish}
12 Lime wedges (for serving}
Salt and pepper to taste

Instructions

Start by heating 2 tablespoons of cooking oil in a large pot or Dutch oven over medium heat.

a. Warm up the pot to prepare for cooking.
b. Heat the cooking oil until it shimmers.
c. Ensure the pot is adequately heated for proper cooking.
d. Allow the oil to reach a moderate temperature.
e. Make sure the oil covers the bottom of the pot evenly.

Add the diced onions to the pot and sauté until they become translucent.

a. Stir the onions occasionally to prevent burning.
b. Cook the onions until they turn a light golden color.
c. Sauté until the onions become soft and aromatic.
d. Allow the onions to sweat and release their natural flavors.
e. Make sure the onions are evenly distributed in the pot.

Next, add the minced garlic and cook for an additional minute until fragrant.

a. Stir the garlic constantly to avoid it from sticking.
b. Allow the garlic to release its aroma and flavor.
c. Cook the garlic until it becomes slightly golden in color.
d. Ensure the garlic is evenly mixed with the onions.
e. Be careful not to burn the garlic as it can turn bitter.

Place the beef cubes into the pot and brown them on all sides.

a. Stir the beef cubes occasionally for even browning.
b. Cook the beef cubes until they develop a rich brown crust.
c. Make sure all sides of the beef cubes are seared evenly.
d. Allow the beef to caramelize for enhanced flavor.
e. Ensure the beef cubes are evenly spread out in the pot.

Once the beef is browned, add the diced tomatoes, sliced carrots, and diced potatoes to the pot.

a. Stir the vegetables gently to distribute them evenly.
b. Ensure that the tomatoes, carrots, and potatoes are evenly incorporated.
c. Combine the vegetables with the beef for a flavorful mixture.
d. Allow the vegetables to soften and release their juices.
e. Make sure the vegetables are cut into uniform sizes for even cooking.

Notes

Pre-cut stew meat: Save time by using pre-cut beef cubes for convenience.

Prep vegetables in advance: Chop and prepare the vegetables ahead of time for smoother cooking.

Browning in batches: Brown the beef cubes in smaller batches to ensure even browning.

Deglaze the pot: After browning the beef, add a splash of broth to loosen the flavorful bits.

Adjust seasoning gradually: Taste the soup and adjust the seasoning slowly for desired flavor balance.

Consider slow cooker or Instant Pot: Use these appliances for a hands-off cooking experience.

Freeze extra portions: Double the recipe and freeze the leftovers for future meals.

Nutrition

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