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Before you jump to Caldo de Res (Soup of Beef) recipe, you may want to read this short interesting healthy tips about Healthy Eating Doesn’t Have To Be A Chore.

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As you can see, it’s not hard to start integrating healthy eating into your daily routine.

We hope you got benefit from reading it, now let’s go back to caldo de res (soup of beef) recipe. You can cook caldo de res (soup of beef) using 21 ingredients and 5 steps. Here is how you achieve it.

The ingredients needed to cook Caldo de Res (Soup of Beef):

1. Provide Beef Shank (Cut into 1/2" pcs)
2. Use Beef stew meat (Cut into 1/2"pcs)
3. Provide EVOO
4. Use salt
5. Take black pepper
6. Provide med onion chopped
7. Take Beef broth
8. Prepare water (approx)
9. Prepare med to lrg Carrots (chopped)
10. Get Cilantro
11. Get lrg Potato (chopped)
12. Provide corn (cut in half) more if u like corn
13. Get chayote (quartered)
14. Prepare med head of Cabbage (cored cut into wedges)
15. Take Serrano Peppers (sliced)
16. Provide Celery (chopped)
17. Take Zucchini (chopped)
18. Get cumin
19. Provide oregano
20. You need garlic (peeled and chopped)
21. Take All vegetables should be peeled

Instructions to make Caldo de Res (Soup of Beef):

1. Cut the meat from the beef bones into about 1/2 inch pieces, leaving some on the bones. Heat a heavy soup pot over medium-high heat until very hot. Add the oil, tilting the pan to coat the bottom. Add the meat and bones, and season with salt and pepper. Cook and stir until thoroughly browned.
2. Add 1 onion and garlic and cook until lightly browned. Stir in the jalapeños and broth. The liquid should cover the bones by 1/2 inch. If not, add enough water to compensate. Reduce heat to low, and simmer for 1 hour with the lid on loosely. If meat is not tender, continue cooking for another 10 minutes or so.
3. Pour in the rest of the water, and return to a simmer. Add the carrot and 1/4 cup cilantro, and cook for 10 minutes, then stir in the rest of vegetables. Simmer until vegetables are tender. At this time taste and adjust flavor if needed. Once tender Push the cabbage wedges into the soup, and cook for about 10 more minutes.

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