Paleo Mexican Caldo de Res
Warm your soul with a steaming bowl of Paleo Mexican Caldo de Res, a hearty and nourishing beef soup that's as wholesome as it is flavorful. This paleo-friendly twist on the traditional Mexican beef stew features tender, slow-simmered bone-in beef shanks infused with the robust flavors of garlic, onion, and a medley of fresh vegetables like carrots, zucchini, cabbage, and potatoes. The vibrant addition of chopped tomatoes, fresh cilantro, and a squeeze of lime brightens the broth, creating a perfect balance of rich and fresh. Packed with nutrients and free of processed ingredients, this comforting dish is perfect for those following a paleo diet or anyone seeking a healthy, satisfying meal. Serve it hot with optional garnishes like creamy avocado slices and green onions for an elevated presentation that's as beautiful as it is delicious. Ideal for family dinners or meal prepping, this paleo Caldo de Res is sure to become a favorite comfort food classic.
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Recipe Information
Ingredients
- 2 pounds beef shank, bone-in
- 1 tablespoon sea salt
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 4 garlic cloves, minced
- 3 large carrots, peeled and cut into large chunks
- 2 medium zucchini, cut into large chunks
- 2 medium potatoes, peeled and cut into large chunks
- 1 small green cabbage, cut into wedges
- 3 medium tomatoes, chopped
- 0.5 cup cilantro, chopped
- 12 cups water
- 2 tablespoons fresh lime juice
- 1 avocado, sliced (optional for serving)
- 2 green onions, chopped (optional for garnish)
Instructions
In a large pot or Dutch oven, heat the olive oil over medium-high heat.
Add the beef shanks and sear them for about 4-5 minutes on each side until browned.
Season with salt and add the chopped onion and minced garlic. Cook for another 2 minutes until the onion is translucent.
Pour in the 12 cups of water, making sure the beef is fully submerged. Bring to a boil.
Reduce the heat to a simmer and cover the pot. Cook for about 90 minutes, occasionally skimming off any foam that forms at the surface.
After 90 minutes, add the carrots, potatoes, and tomatoes to the pot. Cover and simmer for another 20 minutes.
Add the zucchini and green cabbage wedges to the pot. Cover and continue to simmer for an additional 15 minutes until all vegetables are tender.
Taste and adjust the seasoning with more salt if necessary.
Stir in fresh lime juice and chopped cilantro just before serving.
Serve hot, garnished with sliced avocado and green onions if desired.
Nutrition Facts
Calories |
2840 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 134.4 g | 172% | |
| Saturated Fat | 47.1 g | 236% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 635 mg | 212% | |
| Sodium | 7941 mg | 345% | |
| Total Carbohydrate | 170.8 g | 62% | |
| Dietary Fiber | 40.6 g | 145% | |
| Total Sugars | 52.4 g | ||
| Protein | 238.5 g | 477% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 794 mg | 61% | |
| Iron | 35.1 mg | 195% | |
| Potassium | 8348 mg | 178% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
