Guide

Beef Fine Cubes For Caldillo

Webster West

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Nutrition Facts Per Serving: 370 calories; protein 23.1g; carbohydrates 25.4g; fat 19.3g; cholesterol 66mg; sodium 919.6mg.

This soup is the tastiest! The way its seasoned is ok for kids too. Not too spicey. I added 1/4 cup white wine at the onion/potatoes saute to deglaze. Yes, I did saute the potatoes too along with the onions. Used whole peeled marzano tomatoes instead of chopped. Just cut up the tomatoes a little with scissors to keep them chunky. Also used flanken ribs instead of beef chuck because of the bones. Makes a better broth.

  • 5 star values: 5
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

    • This soup is the tastiest! The way its seasoned is ok for kids too. Not too spicey. I added 1/4 cup white wine at the onion/potatoes saute to deglaze. Yes, I did saute the potatoes too along with the onions. Used whole peeled marzano tomatoes instead of chopped. Just cut up the tomatoes a little with scissors to keep them chunky. Also used flanken ribs instead of beef chuck because of the bones. Makes a better broth.

    Really good. Used what I had on hand, cubebsteak instead of what was in the recipe and canned sliced potatoes. I liked the tang from the chilies. Was a nice change from regular stew i normally make on a cold wet day.

    Very tasty!! I didn’t have chipotle chili seasoning so I added can of chipotle in chili sauce! Wish my avocado was ripen!! Would love to if added it! Lol

    This is one of the most flavorful soups – highly recommend. I usually make the recipe exactly as shown, but I made very minor changes to this one based only on my taste and heat preference. On both the chili pepper and chipotle chili I used well-rounded teaspoons when measuring. For the green chili, instead of canned, I used the roasted Hatch green chili found in the freezer section (I thought would be a little fresher taste). That is it, everything else exactly as the recipe states. My husband and I found this to have a rich spicy flavor without the heat. Served with a little grated cheese and chopped green onions on top. Even better the next day, or frozen and re-heated.

    I made it tonight it was good and spicy I like the kick and flavours.. Advertisement

    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.

    • FAQ

    How do you cook beef cubes and make them 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.

    How do you keep beef cubes soft?

    The second way to overcook your meat is to cook it at too high of a temperature. If you don’t leave the beef simmering at a low and slow temperature, the proteins in the meat will seize up and become tough, and the collagen and fat won’t have time to break down, leaving you with a rubbery, inedible product.

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