Ingredients with Measurements:
- 1 lb beef stew meat, cut into small pieces
- 2 tablespoons vegetable oil
- 1 onion, chopped
- 2 garlic cloves, minced
- 2 tomatoes, chopped
- 1 green bell pepper, chopped
- 1 teaspoon cumin
- 1 teaspoon paprika
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 4 cups beef broth
- 2 potatoes, peeled and chopped
- 1 carrot, peeled and chopped
- 1 cup frozen peas
- 1/4 cup chopped fresh cilantro
Special equipment needed:
- Large pot or Dutch oven
- Wooden spoon
Step-by-step instructions:
1. Heat the vegetable oil in a large pot or Dutch oven over medium-high heat. Add the beef stew meat and cook until browned on all sides, about 5-7 minutes.
2. Add the chopped onion and minced garlic to the pot and cook until the onion is translucent, about 3-5 minutes.
3. Add the chopped tomatoes, green bell pepper, cumin, paprika, dried oregano, salt, and black pepper to the pot. Stir to combine and cook for another 5 minutes.
4. Pour in the beef broth and bring the mixture to a boil. Reduce the heat to low and simmer for 30 minutes.
5. Add the chopped potatoes and carrot to the pot and continue to simmer for another 20-25 minutes, or until the vegetables are tender.
6. Stir in the frozen peas and chopped cilantro and cook for another 5 minutes.
7. Serve hot with crusty bread or tortillas.
- Time:
Preparation time: 15 minutes
- Cooking time: 1 hour
Temperature:
- Medium-high heat for browning the beef
- Low heat for simmering the soup
Serving size:
- 4-6 servings
Nutritional information:
- Calories: 320
- Fat: 12g
- Carbohydrates: 27g
- Protein: 26g
- Sodium: 1400mg
Substitutions for ingredients:
- You can use chicken broth instead of beef broth for a lighter flavor.
- You can use any type of meat you prefer, such as chicken or pork.
Variations:
- Add chopped jalapeno peppers for a spicier version.
- Use sweet potatoes instead of regular potatoes for a sweeter flavor.
Tips and tricks:
- Browning the beef before adding the vegetables adds extra flavor to the soup.
- Make sure to chop the vegetables into small pieces so they cook evenly.
- If the soup is too thick, add more broth or water to thin it out.
Storage instructions:
- Store any leftover soup in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the soup in a pot on the stove over medium heat until heated through.
Presentation ideas:
- Serve the soup in individual bowls with a sprig of cilantro on top.
Garnishes:
- Chopped fresh cilantro
- Sliced avocado
- Sour cream
Pairings:
- Crusty bread
- Tortillas
- Rice
Suggested side dishes:
- Green salad
- Roasted vegetables
Troubleshooting advice:
- If the soup is too thick, add more broth or water to thin it out.
- If the soup is too thin, let it simmer for a bit longer to reduce the liquid.
Food safety advice:
- Make sure to cook the beef to an internal temperature of 145°F to ensure it is safe to eat.
Food history:
- Caldillo de Perro is a traditional Chilean soup that is typically made with beef, potatoes, and other vegetables.
Flavor profiles:
- Savory
- Spicy
- Herbaceous
Serving suggestions:
- Serve the soup hot with crusty bread or tortillas.
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