Caldillo
A hearty and flavorful Mexican beef stew perfect for warming up on a chilly day!
Ingredients
Main Ingredients
- 2 tablespoons oil
- 2 lbs beef chuck roast, cut into 1-inch cubes
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 teaspoon ground cumin
- 1 large onion, chopped
- 2 tablespoons minced garlic
- 0.25 cup all-purpose flour
- 2 large potatoes, peeled and cut into 1-inch cubes
- 3 cups salsa verde or one 24-ounce jar
- 16 oz roasted poblano peppers or diced green chiles for a milder stew
- 4 cups beef broth
- 0.5 tablespoon ground cumin
- 1 tablespoon oregano (ground or whole)
- 1 teaspoon salt
- 1 bunch fresh cilantro for garnish
- 1 lime lime wedges for serving
Instructions
- In a large stock pot, heat the oil over medium heat.
- Season the beef cubes with salt, black pepper, and 1 teaspoon of ground cumin.
- Sear the beef in batches, ensuring not to overcrowd the pot. Cook until browned on all sides, about 5-7 minutes per batch.
- Add the chopped onions and minced garlic to the pot with the beef. Cook for 3-4 minutes until the onions are translucent.
- Sprinkle in the flour and stir well, cooking for an additional minute to combine.
- Add the cubed potatoes, salsa verde, roasted poblano peppers, and beef broth to the pot. Stir to combine all ingredients.
- Mix in the remaining ½ tablespoon of ground cumin, oregano, and 1 teaspoon of salt.
- Bring the stew to a simmer and let it cook on medium heat for 35 minutes, stirring occasionally.
Notes
For a soupier stew, add an extra cup of beef broth 5 minutes before it's done or omit the flour entirely.