Dominican-style Beef Soup

Ingredients

In this adaptation of Caldo de res to Dominican cuisine, we incorporate traditional Dominican ingredients and flavors. While the original Mexican version may include ingredients like chayote and epazote, we replace them with yuca and plantains, which are commonly used in Dominican cooking. Additionally, we infuse the soup with Dominican spices such as oregano and cilantro, giving it a distinct flavor profile that reflects the culinary traditions of the Dominican Republic. We alse have the original recipe for Caldo de res, so you can check it out.

• 1 kg (2.2 lbs) beef stew meat, cubed 1 kg (2.2 lbs) beef stew meat, cubed
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 onion, diced 1 onion, diced
• 4 cloves garlic, minced 4 cloves garlic, minced
• 2 tomatoes, diced 2 tomatoes, diced
• 2 carrots, peeled and sliced 2 carrots, peeled and sliced
• 1 yuca, peeled and cut into chunks 1 yuca, peeled and cut into chunks
• 2 plantains, peeled and sliced 2 plantains, peeled and sliced
• 2 ears of corn, cut into thirds 2 ears of corn, cut into thirds
• 1 teaspoon dried oregano 1 teaspoon dried oregano
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon paprika 1 teaspoon paprika
• 1 bay leaf 1 bay leaf
• Salt and pepper, to taste Salt and pepper, to taste
• Fresh cilantro, chopped, for garnish Fresh cilantro, chopped, for garnish

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 12g, 3g
• Carbohydrates (total, sugars): 30g, 8g
• Protein: 30g
• Fiber: 6g
• Salt: 1.5g

Preparation

1. 1.
   In a large pot, heat the vegetable oil over medium heat. Add the beef stew meat and cook until browned on all sides.
2. 2.
   Add the diced onion and minced garlic to the pot and sauté until the onion is translucent.
3. 3.
   Stir in the diced tomatoes, sliced carrots, yuca chunks, plantain slices, and corn pieces.
4. 4.
   Sprinkle the dried oregano, ground cumin, paprika, bay leaf, salt, and pepper over the ingredients in the pot. Mix well to coat everything evenly.
5. 5.
   Pour enough water into the pot to cover all the ingredients. Bring the soup to a boil, then reduce the heat to low and let it simmer for about 1.5 to 2 hours, or until the beef is tender and the vegetables are cooked through.
6. 6.
   Remove the bay leaf from the soup. Taste and adjust the seasoning if needed.
7. 7.
   Serve the Dominican-style Beef Soup hot, garnished with fresh chopped cilantro.

Treat your ingredients with care...

• Yuca — Make sure to peel the yuca properly, removing the tough outer layer. Cut it into chunks of similar size to ensure even cooking.
• Plantains — Choose ripe plantains with yellow skin for a slightly sweet flavor. Peel them before slicing.
• Corn — Use fresh corn for the best taste. Cut the ears into thirds to make them easier to eat in the soup.

Tips & Tricks

• For a spicier version, add a diced jalapeño or a pinch of cayenne pepper.
• If you prefer a thicker broth, you can mash some of the cooked vegetables with a fork or blend a small portion of the soup before serving.
• Serve the soup with a side of white rice for a complete and satisfying meal.
• Leftovers can be stored in the refrigerator for up to 3 days. The flavors will continue to develop, making it even more delicious the next day.
• Feel free to customize the vegetables based on your preferences or what's in season.

Serving advice

Serve the Dominican-style Beef Soup in deep bowls, allowing the flavors to meld together. Accompany it with a side of white rice and garnish with fresh chopped cilantro for added freshness.

Presentation advice

To enhance the presentation, arrange the beef, vegetables, and broth beautifully in the bowl. Sprinkle some fresh cilantro on top for a pop of color. Serve with a warm smile and enjoy the comforting aroma that fills the air.