Caldo de Res (Americanized Beef Soup)

Ingredients and Weight:

• Beef chuck roast, boneless (3 pounds)
• Beef broth (10 cups)
• Onion, chopped (1 large)
• Carrots, chopped (2 medium)
• Celery, chopped (2 medium)
• Garlic, minced (4 cloves)
• Bay leaves (2)
• Oregano (1 teaspoon)
• Cumin (1 teaspoon)
• Salt and black pepper to taste
• Cilantro leaves, chopped (for garnish)

Preparation Time:

30 minutes

Cooking Time:

2-3 hours

Difficulty Level:

2 (Simple)

Preparation Method Steps:

1. Season the beef chuck roast with salt and black pepper. Brown the roast in a large pot or Dutch oven over medium heat on all sides. Remove the roast from the pot and set aside.
2. Add the onion, carrots, celery, and garlic to the pot. Sauté until softened, about 5 minutes.
3. Stir in the beef broth, bay leaves, oregano, cumin, salt, and pepper. Bring to a boil.
4. Return the beef roast to the pot and reduce the heat to low. Cover and simmer for 2-3 hours, or until the beef is tender.
5. Remove the beef roast from the pot and shred the meat. Return the shredded beef to the soup.
6. Garnish with chopped cilantro leaves before serving.

Nutritional Information:

• Calories: 350 per serving
• Protein: 35 grams
• Carbohydrates: 20 grams
• Fat: 15 grams

Dish Characteristics:

• Hearty and comforting
• Rich and flavorful broth
• Tender shredded beef
• Savory aroma

User Comments:

• "This soup was absolutely delicious! The broth was so rich and flavorful, and the beef was melt-in-your-mouth tender."
• "I love that this soup is so easy to make. It's perfect for a cold winter day."
• "I was surprised at how good this Americanized version of Caldo de Res was. It's a fantastic blend of flavors."

Special Precautions and Tips:

• If you can't find beef chuck roast, you can substitute another tough cut of beef, such as brisket or rump roast.
• Let the soup cool slightly before shredding the beef to prevent the meat from tearing.
• Serve the soup with warm, crusty bread to soak up the broth.