Hello! So, today I have made beef soup/stew or caldo de res. I'm not sure if it can definitely be considered a stew because stews are usually thicker, but I do know it's a great soup that will warm and fill you up. I have done it a few different ways over the years, and I think I'm happy with this recipe. It's not difficult at all;it simply takes time to get all the lovely flavors to combine together.
4-5 Carrots peeled & sliced med cut
3 potatoes peeled & cubed (not too small)
2-3 whole fresh corn-cut in half
1/2 small cabbage cut roughly in large sections
2 Mexican calabacitas or chayote (today I used the calabacita) Mexican squash
2 tomatoes sliced
1/4 onion sliced
2 springs of peppermint-yerba buena
1 large clove of garlic
1 Jalapeño or 2 Serrano chiles sliced (if you like heat keep seed)
Salt to desired taste
I purchased my meat in two chunks, but you can ask your butcher to pre-cut if you prefer. After, rinsing/washing your meat place it a large pot with plenty of water, a large piece of onion (extra from what is listed above), the garlic clove, and just a little salt. I don't like to use a lot of salt in my food, and specially with something that will boil so long it's easy to over do it with salt, so take it easy( you can always add more later but you can't take away).
As the meat begins to boil, a brownish foam from the meat forms above (it's normal)-Just take your spoon and clean that out so that your soup will look clear/clean.
As I mentioned, my pieces of meat were whole, so as they had cooked I took them out and cut them into small chunks. I left the meat outside the pot while I added the other stuff. This is done so that your meat doesn't fall apart, and it was pretty much done.
I did however, put back in the bones from the meat because this essentially flavors your soup. I added the sliced tomatoes,sliced onion, and the halved corn. I also took out the piece of garlic, and the first onion piece I put in. I added two sprigs of peppermint or yerba buena, and left it alone until the corn was done.
Meanwhile, I cut all the other vegetables. Once, the corn is done, go ahead and take it out or leave it a little longer if you want. Drop in the potatoes, carrots, and cabbage pieces. If you choose to add chile, you can add it at this time. For a milder taste just take out all the seeds, it still flavors your soup nicely.
Watch your potatoes because you don't want them to fall apart. When they are nearly done, put your meat back in the pot and let them boil together. Lastly, add your pieces of calabacita; but if you're adding chayote then you'd have to add before the potatoes because it takes longer. Where Mexican squash falls apart very easily. At this time taste for salt and add if you would like.
So, this is the way I do this soup-it works for me. And I feel that since everything is done in stages all the veggies turn out very nice and nothing falls apart. I hope it turns out delicious for you.
Once you serve add all your veggies and a little bit of the meat, and your corn- you can also add squeezed lemon.
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