2poundsChuck Roast Cut into chunks. Use either Bone-In, add Beef Bones, or use Beef Shanks.
½White OnionLeave halved
4Garlic ClovesWhole
10CupsWater
1tablespoonSalt or you can add beef bouillon. Taste broth after meat is cooked and add more salt if needed.
2Russet PotatoesPeeled and cut into chunks
3CarrotsSliced into 3 in pieces
2Zucchinisor Mexican Squash, Sliced into 3 in pieces
1CupGreen BeansWhole and ends trimmed
½Head of CabbageCut into quarters
2Corn on the CobCut into half or thirds
Tortillas, Rice, Limes, and Hot Sauce for serving
Instructions
Instant Pot:
Place cut Chuck Roast and bones into the instant pot with, 1/2 onion, garlic cloves, water, and salt or beef bouillon. Place the lid on and turn the valve on sealing. Set the timer on high pressure for 30 minutes.
Release pressure after the timer goes off, there will be a lot of steam, so be careful. Remove onion, garlic cloves, and skim off any fat from the top and residue on the sides of the pot. Try the beef, if it's not tender enough, then cook it for another 10 minutes.
Add all the vegetables into the soup. If the liquid goes above the max fill line, then remove some liquid. Set the timer for 3 minutes on high pressure.Release pressure, again there will be lots of steam, do so carefully. Taste broth and see if additional salt is needed. Serve with a squeeze of lime, rice, corn tortillas, and if you like hot sauce on top.
Stove Top:
Place cut Chuck Roast and bone into a large pot with, 1/2 onion, garlic cloves, water, and salt or beef bouillon. Bring to a boil, then allow to simmer for 1 hour or longer, until the beef is tender. Remove onion, and garlic, and skim off any fat from the top.
Add all the vegetables into the soup, bring back to a boil and cook for about 15 minutes or until vegetables are tender. Taste broth and see if additional salt is needed. Serve with a squeeze of lime, rice, corn tortillas, and if you like hot sauce on top.
Video
Notes
Traditionally caldo de res is made with Beef Shanks (Chamorro de Res). This cut of beef can be found at most ethnic and Hispanic markets. I use this cut of beef in my Barbacoa Recipe.I've also tested this recipe with chuck roast and adding beef bones from a butcher. If you cannot find Beef bones, you can use a bone from a T bone steak and save the steak for a different meal. Or use chuck roast and add 1 cup of store-bought beef bone broth (usually shelf stable or frozen).If you are not planning on serving the soup right away then place lid back on and select 'keep warm', until ready to serve. Leftover caldo de res can be stored up to 3 days. Keep in mind if the veggies are already in the soup they will get more mushy. If you plan on having leftovers you can store the meat and broth separate from the vegetables. Shaving the kernels off the cob of corn also makes it easier to store.
Nutritional information is provided as an estimate only and depends on ingredients and amounts used. Thai Caliente makes no guarantees to the accuracy of this information.
Keyword Caldo de Res, Instant Pot Caldo de Res, Mexican Beef Soup