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Caldillo Mexican Beef Stew

Caldillo Mexican beef stew with tender beef, simmered potatoes, and roasted green chiles in a lightly spiced tomato broth. Brown-in-batches flavor with a quick chile-and-tomato aromatics step makes the caldo taste rich and cohesive.
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Prep Time 20 minutes
Cook Time 2 hours
Total Time 2 hours 20 minutes
Servings: 6 servings
Cuisine: Mexican
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Beef
  • 2 lb beef chuck Cut into 1-inch cubes.
  • 1.5 tsp salt
  • 0.5 tsp black pepper
  • 2 tbsp vegetable oil
Aromatics and chiles
  • 1 onion Diced.
  • 3 cloves garlic Minced.
  • 1.5 cup roasted Hatch or Anaheim green chiles Peeled and chopped.
  • 2 Roma tomatoes Diced.
  • 1 tsp ground cumin
  • 1 tsp dried Mexican oregano
Broth and potatoes
  • 6 cup beef broth
  • 1.5 lb potatoes Cubed.
To finish
  • 2 tbsp fresh cilantro Chopped.
  • 1 lime wedges For serving.
  • 1 warm tortillas For serving.

Equipment

  • 1 Dutch oven

Method
 

Brown the beef
  1. Season the beef chuck cubes with salt and black pepper. Brown the beef in batches in hot vegetable oil in a Dutch oven, using high heat until well-browned on multiple sides, about 3 to 5 minutes per batch, until the meat releases easily from the pot (visual cue: deep brown crust).
  2. Once all beef is browned, keep it in the Dutch oven and reduce the heat slightly to build the base. Ensure any browned bits remain in the pot to deglaze later with the broth.
Build the caldo base
  1. Add the diced onion to the Dutch oven and cook for 4 minutes. Stir often at a steady simmer so it softens (visual cue: translucent edges).
  2. Add the minced garlic and cook for 1 minute. Stir continuously just until fragrant (visual cue: aromatic, not browned).
  3. Add roasted Hatch or Anaheim green chiles, diced Roma tomatoes, ground cumin, and dried Mexican oregano, and cook for 3 minutes. Stir frequently so the tomatoes start to break down (visual cue: sauce looks slightly thicker and glossy).
Simmer
  1. Pour in the beef broth and add the browned beef. Cover the Dutch oven and simmer at a gentle, steady bubble for 1 1/2 hours (visual cue: beef is fork-tender around the edges).
  2. Add the cubed potatoes and simmer for 25 to 30 minutes until tender. Keep the lid on partway and stir occasionally (visual cue: potato cubes break or mash easily).
Serve
  1. Turn off the heat and top the stew with chopped fresh cilantro. Let it sit for 2 to 3 minutes so the cilantro brightens, then serve immediately (visual cue: fresh green on the surface).
  2. Serve the caldillo with lime wedges and warm tortillas on the side. Squeeze lime over each bowl at the table (visual cue: broth looks brighter after squeezing).

Notes

Pro tip: browning in batches avoids steaming and gives the caldo a deeper beef flavor—don’t rush the first sear. Store leftovers in the fridge up to 4 days in a covered container; reheat gently on the stove. Freezing is okay up to 2 months, though potatoes may soften more on thawing. For a lighter option, swap half the potatoes for peeled cauliflower florets and simmer until tender.