Mexican Beef and Vegetable Soup

    (243)
    2 hours 30 minutes

    An incredibly satisfying and hearty soup. Beef is stewed with marrow bones, tomatoes, carrots, potato, chayotes, sweetcorn, cabbage and coriander. Serve as a substantial lunch or dinner.


    1 person made this

    Ingredients
    Serves: 8 

    • Soup
    • 675g beef stewing steak, cut into 1.25cm chunks
    • 225g beef marrow bones
    • 1 tablespoon vegetable oil
    • 2 teaspoons salt
    • 2 teaspoons ground black pepper
    • 1 onion, diced
    • 1 (400g) tin chopped tomatoes
    • 750ml beef stock
    • 1 litre water
    • 2 medium carrots, coarsely chopped
    • 4 tablespoons chopped fresh coriander
    • 1 potato, quartered
    • 2 ears sweetcorn, husked and cut into thirds
    • 2 chayotes, quartered
    • 1 medium head cabbage, cored and cut into wedges
    • To Serve
    • 4 tablespoons sliced pickled jalapenos peppers
    • 4 tablespoons finely diced onion
    • 45g fresh coriander, chopped
    • 2 limes, cut into wedges
    • 4 radishes, quartered

    Directions
    Preparation:30min  ›  Cook:2hours  ›  Ready in:2hours30min 

    1. Soup: Heat a heavy saucepan over medium-high heat until very hot. Add the oil, tilting the saucepan to coat the bottom. Add the meat and bones and season with salt and pepper. Cook and stir until thoroughly browned.
    2. Add the onion and cook until onion is also lightly browned. Stir in the tomatoes and stock. The liquid should cover the bones by 1.25cm. If not, add enough water to compensate. Reduce heat to low and simmer for 1 hour with the lid on loosely. If meat is not tender, continue cooking for another 10 minutes or so.
    3. Pour in the water and return to a simmer. Add the carrot and 4 tablespoons coriander and cook for 10 minutes, then stir in the potato, sweetcorn and chayotes. Simmer until vegetables are tender. Push the cabbage wedges into the soup and cook for about 10 more minutes.
    4. To Serve: Ladle soup into large bowls, including meat vegetables and bones. Garnish with jalapenos, finely diced onion and additional coriander. Squeeze lime juice over all and serve with radishes.

    Ingredients

    Beef marrow bones can be purchased from your local butchers. Chayotes and pickled jalapeno peppers can be purchased online if you can't find them in your local supermarket.

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    Reviews and Ratings
    Global Ratings:
    (243)

    Reviews in English (177)

    by
    438

    I have been making this soup for many years, my husband is Mexican and he and our 3 children love it. My recipe is very similar, I do add some minced garlic and I have used stew meat when the shank was not meaty enough, we like a lot of meat in this. I don't use beef broth but instead I use water and beef stock base. Also cumin is a must in this recipe at least a teaspoon or two. I have also frozen this with great results, it does make a lot! Be sure to add the cilantro near the end of cooking and be sure to squeeze lime juice into your individual bowl before eating with a handful of corn tortillas.  -  03 Mar 2008  (Review from Allrecipes USA and Canada)

    by
    282

    And 5 more stars! This recipe has the best directions I've seen on this site! Remember, this soup is supposed to have chunks of veggies, so don't go crazy chopping everything into little morsels! This makes ALOT of soup...maybe 8 Aztec warriors could polish this off, but, heck, it get's better every day. I used 1 beef shank and 1 lb of boneless short rib meat cut into 1/2 cubes. I love the chayote, but if you can't find it, substitute 2 med. zucchini chunked, but don't put this in until you add the cabbage or it will over cook. I used 4 chunks of frozen corn-on-the-cob defrosted for the fresh corn. My only change was to also add 1 8oz. can of tomato sauce and a packet of Goya Sazon (if you read any of my reviews, it seems to find it's way into most everything). All you need for a complete meal is corn bread or garlic bread (yeah, excuse me for mixing ethnicities, but if it tastes good, do it!!) Thanks again for a fabulous recipe and for your attention to detailed instruction!  -  24 Dec 2006  (Review from Allrecipes USA and Canada)

    by
    180

    MY HUSBAND LOVES THIS RECIPE...BUT HE EATS IT WITH A FRESH JALAPENO DICED FINE TO ADD IN TO YOUR BOWL AT SERVING TIME AND A SQUIRT OF LIME IN THE BROTH! ALSO WE USE TOMATO SAUCE OR FRESH TOMATOES IN IT THIS DEPENDS ON THE SEASONS...WE DONT USE THE PICKLED JALAPENOS,AND WE ADD THE FRESH CILANTRO INTO THE SOUP AND THE END OF COOKING WHILE HEATING UP THE CORN TORTILLAS!BUT I NEED TO SAY THAT A SPRINKLE OF SALT AND A SQUEEZE OF LIME ON YOUR TORTILLA BEFORE YOU ROLL IT UP GIVES IT THAT ULTIMATE TASTE OF MEXICO!!!  -  03 Sep 2005  (Review from Allrecipes USA and Canada)

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