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Caldillo (Mexican Beef Stew) Recipe

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4 from 2 reviews

Caldillo is a hearty Mexican beef stew featuring tender chuck roast simmered in a flavorful broth with salsa verde, roasted poblano peppers, and potatoes. This comforting dish is perfectly seasoned with cumin, oregano, and garlic, garnished with fresh cilantro and lime wedges for a bright finish.

  • Author: Lilya
  • Prep Time: 15 minutes
  • Cook Time: 40 minutes
  • Total Time: 55 minutes
  • Yield: 6 servings
  • Category: Soup/Stew
  • Method: Stovetop
  • Cuisine: Mexican

Ingredients

Meat and Seasonings

  • 2 lbs chuck roast, cut into 1-inch cubes
  • 1 tsp salt (for seasoning beef)
  • ½ tsp black pepper
  • 1 tsp ground cumin (to season beef)
  • ½ tbsp ground cumin (for stew)
  • 1 tbsp oregano (ground or whole)
  • 1 tsp salt (for stew)

Vegetables and Aromatics

  • 1 large onion, chopped
  • 2 tbsp minced garlic
  • 2 large potatoes, peeled and cut into 1-inch cubes
  • 16 oz roasted poblano peppers (or diced green chiles for milder stew)
  • Cilantro (for garnish)
  • Lime wedges (for serving)

Other Ingredients

  • 2 tbsp oil
  • ¼ cup all-purpose flour
  • 3 cups salsa verde (or one 24-ounce store-bought jar)
  • 4 cups beef broth

Instructions

  1. Heat Oil: Heat 2 tablespoons of oil in a large stock pot over medium-high heat to prepare for searing the beef.
  2. Season Beef: Season 2 pounds of chuck roast cubes with 1 teaspoon salt, ½ teaspoon black pepper, and 1 teaspoon ground cumin evenly to enhance flavor.
  3. Sear Beef: In batches to avoid crowding, sear the beef cubes in the hot oil until browned on all sides. Remove and set aside.
  4. Cook Aromatics: Add the chopped onion and minced garlic to the pot with the beef drippings and cook for 3 to 4 minutes until softened and fragrant.
  5. Add Flour: Sprinkle ¼ cup of all-purpose flour over the onions and garlic, stirring constantly, and cook for another minute to form a base for thickening the stew.
  6. Add Main Ingredients: Return the seared beef to the pot and add the peeled, cubed potatoes, 3 cups salsa verde, 16 ounces roasted poblano peppers, and 4 cups beef broth. Stir to combine.
  7. Season Stew: Stir in ½ tablespoon ground cumin, 1 tablespoon oregano, and 1 teaspoon salt to the stew mixture.
  8. Simmer: Bring the stew to a simmer over medium heat, then reduce heat as needed and let it cook gently for 35 minutes until the beef and potatoes are tender.
  9. Serve: Garnish the Caldillo with fresh cilantro and serve with lime wedges to add brightness and acidity at the table.

Notes

  • Searing the beef in batches ensures a golden crust and prevents steaming.
  • Use roasted poblanos for a smoky flavor; substitute with green chiles for a milder stew.
  • Salsa verde adds tanginess and depth; homemade or store-bought varieties both work well.
  • For thicker stew, simmer uncovered to reduce liquid slightly.
  • Garnish with fresh cilantro and lime wedges to balance the rich flavors.

Find it online: https://familyhomemeals.com/caldillo-mexican-beef-stew-recipe/