Feeling chilly or just in need of some comfort food? This beef caldo recipe is your ticket to a warm, flavorful bowl of goodness that’s perfect for any day of the week.
Why This Recipe Works
- It’s packed with tender beef and wholesome vegetables, making it a nutritious and filling meal.
- The slow simmering process allows the flavors to meld together beautifully, creating a rich and savory broth.
- It’s versatile! You can easily adjust the ingredients based on what you have in your fridge or pantry.
Ingredients
- 2 lbs beef shank, cut into chunks
- 1 tbsp olive oil
- 1 large onion, diced
- 3 cloves garlic, minced
- 2 carrots, sliced
- 2 potatoes, cubed
- 1 cup corn kernels
- 8 cups beef broth
- Salt and pepper to taste
Equipment Needed
- Large pot
- Wooden spoon
- Knife and cutting board
- Measuring cups and spoons
Instructions
Step 1: Brown the Beef
Heat the olive oil in a large pot over medium-high heat. Add the beef chunks and brown them on all sides, about 5 minutes. This step is crucial for locking in those juicy flavors.
Step 2: Sauté the Aromatics
Add the diced onion and minced garlic to the pot. Sauté until the onion is translucent, about 3 minutes. The aroma at this point should be heavenly!
Step 3: Add the Vegetables
Toss in the carrots, potatoes, and corn. Stir everything together and let it cook for another 5 minutes. The veggies will start to soften slightly, which is exactly what you want.
Step 4: Pour in the Broth
Add the beef broth to the pot, making sure all the ingredients are submerged. Bring the mixture to a boil, then reduce the heat to low and let it simmer for 1.5 hours. The longer it simmers, the more flavorful it becomes.
Step 5: Season and Serve
After the simmering time, taste the broth and adjust the seasoning with salt and pepper as needed. Ladle the caldo into bowls and enjoy your delicious creation!
Tips and Tricks
For an even richer flavor, you can roast the beef bones before adding them to the pot. This extra step adds depth to the broth that’s hard to beat. If you’re short on time, a pressure cooker can reduce the cooking time significantly. Lastly, don’t skip the browning step for the beef—it’s what gives the caldo its signature taste.
Recipe Variations
- Swap the beef for chicken to make a lighter version of the soup.
- Add a can of diced tomatoes for a tangy twist.
- Throw in some cabbage or zucchini for extra veggies.
- For a spicy kick, add a chopped jalapeño or a dash of hot sauce.
Frequently Asked Questions
Can I make this recipe in a slow cooker?
Absolutely! After browning the beef and sautéing the aromatics, transfer everything to a slow cooker along with the broth and vegetables. Cook on low for 6-8 hours or on high for 3-4 hours.
What’s the best cut of beef for caldo?
Beef shank is ideal because it becomes incredibly tender after slow cooking. However, you can also use chuck roast or short ribs if you prefer.
Can I freeze the leftovers?
Yes, beef caldo freezes beautifully. Just let it cool completely before transferring it to airtight containers. It’ll keep in the freezer for up to 3 months.
Summary
This beef caldo recipe is a comforting, flavorful soup that’s perfect for any occasion. With tender beef, hearty vegetables, and a rich broth, it’s sure to become a favorite in your household.