Beef Fine Cubes For Caldillo Recipe

H‑E‑B Beef Fine Diced Caldillo Cubes, USDA Select
  1. Season beef cubes as desired.
  2. Heat 2 tbs oil in stockpot over Med-High heat. Brown beef 10 min.
  3. Optional: remove beef to brown vegetables separately. Combine.
  4. Add broth, water, or other liquid to cover beef cubes. Add chopped vegetables. Bring to a boil.

Ingredients 8 Original recipe yields 8 servings The ingredient list now reflects the servings specified Ingredient Checklist

  • 2 tablespoons olive oil
  • 2 pounds cubed beef stew meat
  • 1 onion, diced
  • 4 cups beef broth
  • 4 russet potatoes, peeled and diced
  • 1 (14.5 ounce) can fire-roasted diced tomatoes
  • 1 (8 ounce) can chopped green chiles, drained (such as Hatch®)
  • 2 teaspoons Mexican oregano
  • 2 teaspoons minced garlic
  • 2 teaspoons cumin
  • 1 teaspoon dried chipotle chile powder
  • 1 teaspoon chili powder
  • ½ teaspoon ground black pepper
  • Step 1 Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Heat olive oil and sear beef cubes until browned on all sides, 5 to 8 minutes. Remove browned beef from the pot and set aside. Add onion and cook until soft and translucent, about 5 minutes. Turn off Saute function. Advertisement
  • Step 2 Return beef to the pot with onions. Mix in beef broth, potatoes, diced tomatoes, green chiles, oregano, garlic, cumin, chipotle chile powder, chili powder, and pepper. Close and lock the lid. Select high pressure according to manufacturers instructions; set timer for 45 minutes. Allow 10 to 15 minutes for pressure to build.
  • Step 3 Release pressure using the natural-release method according to manufacturers instructions, 10 to 40 minutes.
  • How To Make Mexican Beef Stew (Caldillo)

    Beef Fine Cubes For Caldillo Recipe

    Beef Fine Cubes For Caldillo Recipe

  • Heat the oil over medium-high heat in a large saucepan or Dutch oven.
  • Add the beef stew meat, onions, and garlic. Saute, stirring frequently, until the stew meat has browned and the onions are transparent.
  • Cook almost anything in this versatile Stockpot/MultiPot from All-Clad!

    Beef Fine Cubes For Caldillo Recipe

    Beef Fine Cubes For Caldillo Recipe

    Beef Fine Cubes For Caldillo Recipe

    Beef Fine Cubes For Caldillo Recipe

  • Add the remaining ingredients except for the potatoes. Stir well.
  • Bring to a boil, then reduce the heat to a simmer.
  • Cover tightly and cook over low heat for 1 1/2 hours or until the meat is tender.
  • Beef Fine Cubes For Caldillo Recipe

    Beef Fine Cubes For Caldillo Recipe

  • Stir in the potatoes.
  • Continue cooking for an additional 30 minutes or until the potatoes are cooked through.
  • Beef Fine Cubes For Caldillo Recipe

  • Serve with warm tortillas and lime wedges on the side.
  • Serve Your Stew in These Beautiful Handmade Soup Mugs!

  • Taco seasoning will enhance the Mexican flavor of the stew without much additional spiciness.
  • To really amp up the heat, consider adding some chipotle in adobo or red pepper flakes.
  • Add New Mexico roasted Hatch green chilis for a burst of flavor!
  • Use bacon fat in place of olive oil for a smoky background flavor.
  • Any vegetable oil will work if you don’t have olive oil for sauteing.
  • Don’t have chicken broth? Beef broth works very well.
  • For a thicker stew, make a slurry of two tablespoons of cornstarch and two tablespoons of water. Stir it in just before serving.
  • Check and stir the stew occasionally during the cooking time to make sure nothing is sticking. Add broth or water if the level of liquid seems too low.
  • Beef Fine Cubes For Caldillo Recipe

    Allow any leftover stew to cool completely and then transfer it to an airtight container. Store in the refrigerator for up to 7 days. To freeze, transfer the cooled stew to a freezer-safe container and store in the freezer for up to 3 months. Thaw before reheating in the microwave or on low heat on the stovetop.

    Serve the Caldillo with warm tortillas (flour or corn) on the side and lime wedges to squeeze over the stew. Offer toppings of grated cheese, sour cream, and chopped fresh cilantro.

    TIP: Dairy products such as sour cream help to temper the heat from the chilis.

    Caldillo pairs well with steamed rice or with salads such as black bean and corn salad or Mexican-style corn salad. Of course, stews naturally partner with bread so something like cheesy green chile cornbread is perfect to soak up all those luscious juices.

    How Do You Make Beef Cubes Tender?

    There are several ways to make beef cubes tender, including physically tenderizing with a meat mallet or letting the meat marinate for a few hours before cooking. Using a slow cooker at low heat will also create tender beef cubes.


    How do you make beef cubes tender?

    You can pound the beef chunks with a meat mallet to tenderize them. Making beef chunks tender requires using low heat in a slow cooker or searing the meat in a heavy skillet in liquid. You can also use a meat tenderizer to create a less chewy meat.

    Can you overcook beef cubes?

    Yes, it is possible to overcook a beef stew. As much as we like the idea of a stew that sits on the stove all day long, too much time will result in dry beef and mushy veggies. It depends on how much stew you’re actually making, but the sweet spot is about 2–3 hours.

    What are beef stewing cubes?

    Stew meat is a phrase used to describe meat that is cubed, diced, or cut into chunks that is then cooked in stew dishes. Stew meats can come in a variety of different beef cuts, such as round, chuck, or sirloin cuts.

    How do you make beef stew meat tender?

    Not cooking the stew long enough.

    Chuck meat is your best bet for beef stew, but it’s also a pretty tough cut so it needs time to break down and become tender. Rush the cooking process and the beef will be tough and chewy. Follow this tip: For really tender meat, cook the stew low and slow, for approximately two hours.

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