Caldo de Res

Caldo de Res

Heather Hartman Health
Caldo de Res is a hearty and healthy Mexican beef and veggie soup. It is usually made with bone in beef, but for ease I used cubed chuck. This soup is very easy to make and full of flavor. You can eat it for dinner, but it checks my boxes for a warm and cozy breakfast!

Caldo de Res

Heather Hartman Health

Caldo de Res

INGREDIENTS

  • Avocado oil

  • 4-5 pounds chuck, cubed

  • salt and pepper

  • 2-3 tablespoons garlic puree

  • 28 ounce can diced tomatoes

  • 4 cups bone broth

  • 2 tablespoons cumin

  • 1 cup celery

  • 1 each onion, cut into eighths

  • 1 bunch cilantro

  • 1-2 each corn on the cobb, cut into 2” pieces

  • 2 each gold potatoes, large chunks

  • 3 each carrots, large chunks

  • 3 each chayotes, large chunks

  • 1 each zucchini, large chunks

  • 1 each yellow squash, large chunks

  • .25 each cabbage head, large chunks

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  • Red salsa

  • Avocado

  • Lime

  • Cilantro

METHOD

  1. Mix chuck with avocado oil, salt and pepper. Brown well in batches in a large pot or InstaPot.

  2. Return all of the browned chuck to the pot and add garlic, diced tomatoes, bone broth, onion, celery, cumin, and cilantro. Pressure cook on High for 2.5 hours or cook on stove until the chuck is fork tender.

  3. Check for salt, then add the remaining ingredients to the soup. Add water or bone broth if needed. Pressure cook for 30-minutes.

  4. Mix, then serve with a dollop of salsa, diced avocado, a squeeze of lime, and cilantro.

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