Mexican Beef and Vegetable Soup

Name: Mexican Beef and Vegetable Soup
Yield: Serves 6 to 8
Ingredients: 1 pound, boneless beef chuck-eye roast, trimmed and cut into 1-inch pieces; , Salt and pepper; 1 tablespoon, vegetable oil; 1 , onion, chopped; 5 , garlic cloves, minced; 1 tablespoon, minced fresh oregano or 1 teaspoon dried; ½ teaspoon, ground cumin; 4 cups, beef broth; 2 cups, chicken broth; 1 , (14.5-ounce) can diced tomatoes, drained; 2 , bay leaves; 10 ounces, red potatoes, unpeeled, cut into 1-inch pieces; 2 , carrots, peeled and cut into ½-inch pieces; 1 , zucchini, cut into ½-inch pieces; 2 , ears corn, husks and silk removed, cut into 1-inch rounds; 2 tablespoons, minced fresh cilantro

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Mexico's version of beef and vegetable soup, caldo de res, is rich with spices, tender chunks of meat, and vegetables like tomatoes, corn, and squash.

A cookbook recipe exclusively for All-Access members from Cook It In Your Dutch Oven

SERVES6 to 8

A cookbook recipe exclusively for All-Access members from Cook It In Your Dutch Oven

WHY THIS RECIPE WORKS

Mexico's version of beef and vegetable soup, caldo de res, is rich with spices, tender chunks of meat, and vegetables like tomatoes, corn, and squash. Our recipe captures the authentic flavors of this classic soup with a shorter cooking tim...

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