Caldillo – Beef Stew


Caldillo is a Mexican version of the beef stew; it contains tomatoes, green chiles, and potatoes, among other tasty ingredients.  Serve yourself a bowl of this delicious stew this weekend or serve it without the broth and a side of Spanish rice.



Serves 4-6

1 lb. stew meat

2 large potatoes, cubed

2 tomatoes. chopped

1/4 white onion, chopped

4 large garlic cloves, minced

2 green chiles, roasted, peeled and sliced

1 handful cilantro with stems, chopped

5 cups water

1, 8 oz. can tomato sauce

3 tbsp. tomato bouillon

1 tbsp beef bouillon

1 1/2 tbsp. ground cumin

salt/pepper to taste

2 tbsp. olive oil


– Roast, peel, and chop green chiles (you can substitute these for 1,  8 oz can of roasted green chiles)

– Season beef with salt and pepper

– In a large pot, combine garlic, onion, olive oil,  and stew meat. Stir, on medium high, until meat browns.

– Add water. Cover and cook on medium-high for 15 minutes.

– After 15 minutes, uncover and add potatoes, tomatoes, and green chile.

– Add tomato sauce, bouillon, pepper, salt, garlic powder, and cumin.

– Stir, cover, and cook on medium heat for 45-50 minutes or until meat and potatoes are tender.

– After 45 minutes, turn heat off. Add cilantro and stir.

–  Set aside to cool, about 20 minutes, before serving. Adjust seasonings.

5 Comments on “Caldillo – Beef Stew

  1. This was super tasty! The only thing I think I would do differently next time is not to add salt during the initial frying in step 1. I think the bullion made it salty enough. Otherwise this is what my husband called “the Cadillac of Carne con papas!”

    • You’re right about the salt Janelle. The bouillon does add a lot of flavor and salt to the dish. “The Cadillac of Carne con Papas” I love this! My husband and I laughed when we read this. Hope the corn gorditas are just as tasty. A good salsa is a must as this corn dough tends to be a bit dry.

  2. Pingback: ☘ Market District® | Beef & Guinness® Stew ☘ « Cookpendium

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