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Ingredients

1 lb beef stew meat
1 onion, chopped
2 cloves garlic, minced
2 carrots, sliced
2 potatoes, diced
1 zucchini, sliced
1 cup corn kernels
1 can diced tomatoes
6 cups beef broth
1 teaspoon cumin
1 teaspoon oregano
Salt and pepper to taste
2 tablespoons chopped cilantro

Modify

Caldo

Created by: Howcan Team

Ingredients

1 lb beef stew meat
1 onion, chopped
2 cloves garlic, minced
2 carrots, sliced
2 potatoes, diced
1 zucchini, sliced
1 cup corn kernels
1 can diced tomatoes
6 cups beef broth
1 teaspoon cumin
1 teaspoon oregano
Salt and pepper to taste
2 tablespoons chopped cilantro

Instructions

In a large pot, brown 1 lb of beef stew meat over medium heat.
Add 1 chopped onion and 2 minced garlic cloves to the pot and sauté until fragrant.
Stir in 2 sliced carrots, 2 diced potatoes, 1 sliced zucchini, 1 cup of corn kernels, and 1 can of diced tomatoes.
Pour in 6 cups of beef broth and season with 1 teaspoon of cumin, 1 teaspoon of oregano, salt, and pepper to taste.
Bring the soup to a boil, then reduce the heat and simmer for 1.5 hours, or until the beef is tender.
Stir in 2 tablespoons of chopped cilantro and simmer for an additional 10 minutes.
Serve hot and enjoy!

Soup

Caldo, a traditional Mexican soup, has a rich history dating back to pre-Hispanic times. It has evolved over centuries, blending indigenous ingredients with Spanish influences. This hearty broth-based dish typically features chicken or beef, along with a variety of vegetables and herbs such as cilantro and cumin. Renowned chefs like Rick Bayless have popularized their own versions, while regions like Oaxaca and Yucatan have their unique takes on the recipe. The best caldo can be found in authentic Mexican restaurants, where the key is to achieve a well-balanced broth and tender, flavorful meat. For a twist, consider the seafood-based caldo de mariscos, a famous alternative.

140 min

350 calories

Instructions

In a large pot, brown 1 lb of beef stew meat over medium heat.
Add 1 chopped onion and 2 minced garlic cloves to the pot and sauté until fragrant.
Stir in 2 sliced carrots, 2 diced potatoes, 1 sliced zucchini, 1 cup of corn kernels, and 1 can of diced tomatoes.
Pour in 6 cups of beef broth and season with 1 teaspoon of cumin, 1 teaspoon of oregano, salt, and pepper to taste.
Bring the soup to a boil, then reduce the heat and simmer for 1.5 hours, or until the beef is tender.
Stir in 2 tablespoons of chopped cilantro and simmer for an additional 10 minutes.
Serve hot and enjoy!

Sancocho

A traditional Latin American stew made with a variety of meats, vegetables, and herbs, often including yuca and plantains.

Pho

A Vietnamese noodle soup consisting of broth, rice noodles, herbs, and meat, usually beef or chicken, and often served with bean sprouts and lime on the side.

Gumbo

A Creole dish from the Southern United States, typically made with a strong-flavored stock, meat or shellfish, and a variety of vegetables, often including okra and served over rice.

Caldo Tlalpeño

A traditional Mexican soup with a spicy and flavorful broth, chicken, vegetables, and avocado.

Caldo Gallego

A traditional Spanish soup made with greens, potatoes, and chorizo.

Caldo de Pollo

A traditional Mexican chicken soup with vegetables and flavorful broth.

Popular recipes

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Modify

Caldo

Created by: Howcan Team

Ingredients

1 lb beef stew meat
1 onion, chopped
2 cloves garlic, minced
2 carrots, sliced
2 potatoes, diced
1 zucchini, sliced
1 cup corn kernels
1 can diced tomatoes
6 cups beef broth
1 teaspoon cumin
1 teaspoon oregano
Salt and pepper to taste
2 tablespoons chopped cilantro

Instructions

In a large pot, brown 1 lb of beef stew meat over medium heat.
Add 1 chopped onion and 2 minced garlic cloves to the pot and sauté until fragrant.
Stir in 2 sliced carrots, 2 diced potatoes, 1 sliced zucchini, 1 cup of corn kernels, and 1 can of diced tomatoes.
Pour in 6 cups of beef broth and season with 1 teaspoon of cumin, 1 teaspoon of oregano, salt, and pepper to taste.
Bring the soup to a boil, then reduce the heat and simmer for 1.5 hours, or until the beef is tender.
Stir in 2 tablespoons of chopped cilantro and simmer for an additional 10 minutes.
Serve hot and enjoy!

Soup

140 min

350 calories

Instructions

In a large pot, brown 1 lb of beef stew meat over medium heat.
Add 1 chopped onion and 2 minced garlic cloves to the pot and sauté until fragrant.
Stir in 2 sliced carrots, 2 diced potatoes, 1 sliced zucchini, 1 cup of corn kernels, and 1 can of diced tomatoes.
Pour in 6 cups of beef broth and season with 1 teaspoon of cumin, 1 teaspoon of oregano, salt, and pepper to taste.
Bring the soup to a boil, then reduce the heat and simmer for 1.5 hours, or until the beef is tender.
Stir in 2 tablespoons of chopped cilantro and simmer for an additional 10 minutes.
Serve hot and enjoy!

Sancocho

A traditional Latin American stew made with a variety of meats, vegetables, and herbs, often including yuca and plantains.

Pho

A Vietnamese noodle soup consisting of broth, rice noodles, herbs, and meat, usually beef or chicken, and often served with bean sprouts and lime on the side.

Gumbo

A Creole dish from the Southern United States, typically made with a strong-flavored stock, meat or shellfish, and a variety of vegetables, often including okra and served over rice.

Caldo Tlalpeño

A traditional Mexican soup with a spicy and flavorful broth, chicken, vegetables, and avocado.

Caldo Gallego

A traditional Spanish soup made with greens, potatoes, and chorizo.

Caldo de Pollo

A traditional Mexican chicken soup with vegetables and flavorful broth.

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Caldo

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Ingredients

Caldo

Ingredients

Instructions

Instructions

Most popular recipes

Pistachio Kunafa

Pistachio Kunafa with Creamy Ricotta Cheese

Yogurt Covered Raisins

Most recent recipes

Mexican Chicken Stew over Rice with Black Beans

Miso Glazed Eggplant with Bok Choy

Chocolate Drizzled Shortbread Cookies