Caldo de Res (Mexican Style Beef Soup) | Just A Pinch Recipes

Name: Caldo de Res (Mexican Style Beef Soup) | Just A Pinch Recipes
Total time: 180 min
Ingredients: 2 or 3 - beef shanks (bone in) or may use a small shoulder roast cut into chunks or use about a pound of stew meat; 3 tablespoon(s) cooking oil; 2 - 32 ounces cartons beef broth; 1 medium onion, coarsely chopped; 3 or 4 - carrots, cut into 1/2 inch rounds; 3 medium peeled potatoes, cut into larger chunks; 2 ears corn on the cob, cut into 1 1/2 inch rounds; 1 stalk(s) celery - cut into 1 inch pieces; 2 medium roma tomatoes, cut into chunks; 1 small sweet bell pepper cut into bitesized chunks; 1 or 2 tablespoon(s) granulated beef boullion - as needed to build and support the flavor; 2 or 3 - calabacita squash (mexican squash) or zucchini squash cut into 1/2 inch rounds; 1/2 bunch(es) fresh cilantro, chopped; 1 half a small head of cabbage, chopped coarsely

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Generally, caldo is made with large chunks of meat & veggies. So when cutting veggies, cut them a little larger than you might normally for a regular soup or stew. (I do...

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Ingredients

2 or 3 - beef shanks (bone in) or may use a small shoulder roast cut into chunks or use about a pound of stew meat
3 tablespoon(s) cooking oil
2 - 32 ounces cartons beef broth
1 medium onion, coarsely chopped
3 or 4 - carrots, cut into 1/2 inch rounds
3 medium peeled potatoes, cut into larger chunks
2 ears corn on the cob, cut into 1 1/2 inch rounds
1 stalk(s) celery - cut into 1 inch pieces
2 medium roma tomatoes, cut into chunks
1 small sweet bell pepper cut into bitesized chunks
1 or 2 tablespoon(s) granulated beef boullion - as needed to build and support the flavor
2 or 3 - calabacita squash (mexican squash) or zucchini squash cut into 1/2 inch rounds
1/2 bunch(es) fresh cilantro, chopped
1 half a small head of cabbage, chopped coarsely