Ingredients:

  • 2 lbs (900g) beef chuck roast, cut into 1-inch cubes
  • 1 tbsp olive oil
  • 1 tsp salt, plus more to taste
  • 1/2 tsp black pepper, plus more to taste
  • 1 large onion, chopped (approx. 1 cup)
  • 3 cloves garlic, minced (approx. 1 tbsp)
  • 2 quarts (2 liters) beef broth
  • 2 quarts (2 liters) water
  • 2 bay leaves
  • 1 tsp dried oregano, preferably Mexican oregano
  • 1/2 tsp ground cumin
  • 4 carrots, peeled and sliced (approx. 1 cup)
  • 2 potatoes, peeled and cubed (approx. 1.5 cups)
  • 2 corn on the cob, cut into 2-inch pieces (or 1 cup frozen corn)
  • 1 zucchini, chopped (approx. 1 cup)
  • 1/2 small head of cabbage, roughly chopped (approx. 2 cups)
  • 1 bunch cilantro, roughly chopped (for garnish)
  • Lime wedges (optional)
  • Chopped onion (optional)
  • Chopped cilantro (optional)
  • Hot sauce (like Valentina or Cholula) (optional)
  • Warm tortillas (optional)

Instructions:

  1. Season beef with salt and pepper. Heat olive oil in the Dutch oven. Brown the beef in batches on all sides. Remove beef and set aside.
  2. Add onion to the pot and cook until softened. Add garlic and cook until fragrant.
  3. Return the beef to the pot. Add beef broth, water, bay leaves, oregano, and cumin. Bring to a boil, then reduce heat and simmer, covered, for 1.5-2 hours, or until the beef is tender.
  4. Add carrots and potatoes to the soup. Simmer for 20 minutes.
  5. Add corn, zucchini, and cabbage. Simmer for another 15-20 minutes, or until the vegetables are tender.
  6. Taste and adjust seasoning with salt and pepper as needed.
  7. Ladle the Caldo de Res into bowls. Garnish with chopped cilantro. Serve with lime wedges, chopped onion, hot sauce, and warm tortillas, if desired.