Beef Chuck Soup with carrots and jicama

aka caldillo de rez


“A soup can be a stew can be a soup.”

This recipe started out as a Mexican beef stew, (Pic3 = Caldito de Rez) but after I ate my part for the day, I gave it some extra water to turn it into a soup for the next day. Mincing the meat releases more of the meat flavor into the broth quicker and drastically reduces the cooking time.

You could start  like I did to enjoy the stew, but there is no need for that. I adjusted the recipe to make the soup without the detour. :-)


This is what you need for 4 servings:

  • 1 lb. chuck steak
  • 2 carrots
  • 1 medium jicama
  • 1 onion, chopped
  • 2 garlic cloves
  • 3 potatoes
  • 3 tomatoes
  • S&P, spices, cilantro
Pic1: beef stew turned soup


Pic2: the ingredients: jicama, onions, tomatoes, beef, garlic, carrots, spices
Pic3+4: the stew and the soup