Mexican Beef Soup

Mexican Beef Soup


This is a great soup that pretty easy to make, and it’s not thickened in the least.  It’s got a lovely piece of really tender roast beef  in the bowl along with rice, or potatoes and any veg you like.  The broth is really beefy and you can even make it as spicy as you like and it’s wonderful any way you decide to do it.  As long as the beef is really tender and you follow the rules for making a flavorful soup you’ll be fine.  So anyway, I hope you like this as much as I do.

5# Chuck roast.  Chuck is the best for this type of soup cause it’s got enough marbling to become really moist and tender without drying out.
1/2 c. paprika.  You can use more or less to your taste, but this is what I used in the video and it came out nice.
8 cloves garlic
1 carrot
1 whole piece of celery
1/2 onion
3-4 Bay leaves

1. Brown the roast in a heavy pan, just like we do for all roasted type meats.  You really want the beef to be fairly dark.  Watch the vid for precise instructions.
2. Add 12 cups water and the paprika, garlic, carrot, celery, onion, bay and bring to a complete boil.
3. Add 1T salt and 1T black pepper and put in an oven, covered at 350.
4. Leave in oven for 1-3hrs, however long it takes for the beef to become very soft.  It should fall apart very easily.
5. Remove the beef and set aside.
6. To the broth, add some potatoes, or rice or whatever you like.  A nice discussion is in the vid.

Serve this soup with a lot of broth and a little bit of beef.  The rest is up to you.  Feel free to add some pepper oil, or fresh peppers to make it nice and spicy.  This also goes really well with a healthy squirt of lime juice.  Enjoy this lovely soup.

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