Caldo de Res (Beef Soup) 22, Native American
Recipe: #18810
May 04, 2015
Categories: Comfort Food, Main Dish, Soups and Stews, Beef, Stewing Beef, Game, Vegetables, Native American, Budget-Friendly, Easy/Beginner Cooking, Fall/Autumn, Winter, Stove Top, Gluten-Free, No Eggs, Non-Dairy, Venison, Spicy more
"The Indians used venison before cattle came, I'm adding that option, it needs stew meat but it also needs the bones to give depth of flavor can just use stew meat if you want"
Original is 8 servings
Ingredients
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- Garnish
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Nutritional
- Serving Size: 1 (780.1 g)
- Calories 654.3
- Total Fat - 35.4 g
- Saturated Fat - 11 g
- Cholesterol - 113.7 mg
- Sodium - 2874.8 mg
- Total Carbohydrate - 30.4 g
- Dietary Fiber - 6.3 g
- Sugars - 8.5 g
- Protein - 54.1 g
- Calcium - 99.7 mg
- Iron - 6 mg
- Vitamin C - 76.6 mg
- Thiamin - 1.1 mg
Step by Step Method
Step 1
Set a heavy-bottomed pot over medium-high heat. Add the oil, meat, bones, and salt and pepper to taste.
Step 2
When the meat is browned, add the onion, garlic, tomato, and cumin and cook about 5 minutes until tender.
Step 3
Add the beef stock and enough water to cover the meat and bones by about 2 inches.
Step 4
Reduce heat to low, Cover, and simmer about 2 hours.
Step 5
Add any remaining water, the potatoes, carrots, green beans, chayote, corn, and about 1/4 cup cilantro. Simmer until vegetables are tender.about 1 more hour
Step 6
Add the zucchini and cabbage and simmer another 10 minutes or until tender.
Step 7
Serve soup hot, garnishing with freshly squeezed lime juice, radishes, and peppers to taste.
Tips & Variations
No special items needed.
0 Reviews
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