Hausbar Beef Caldo

Feb 5th, 2016 | By | Category: blog, cook something, meat and poultry, soups and salads
HausBar Beef Caldo

HausBar Beef Caldo

Creating substantial, satisfying food for the table doesn’t have to take all day or use strict recipes. Dorsey Barger, of Hausbar Urban Farm and Guest Haus — a two acre urban farm in East Austin, Texas — is casual about much of her cooking. She looks at what crops are ready for harvest at the farm, or what’s available at the Farmers’ Market, and then lets inspiration rule. Such is her recipe for Beef Caldo.

Hausbar Beef Caldo
Serves 6 – 8


1 pound packageĀ  grass fed beef, ground
2 tablespoons olive oil
1 medium onion, diced
1 teaspoon salt
2 medium carrots,large dice (peeling is optional)
2 Irish potatoes, large dice (peeling is optional)
Cilantro sprigs (per your taste)
2 Serrano peppers, left whole
Additional salt and freshly ground pepper to taste


  1. Heat a heavy bottomed 5 – 7 quart stock pot on medium high heat. Add the onions and cook until translucent.
  2. Next add the beef and the teaspoon of salt, and cook until well browned.
  3. Once the beef and onions have browned, fill the pot with filtered water to cover the meat mixture by two inches, and bring to a boil.
  4. Reduce to a simmer and add the carrots, potatoes, cilantro sprigs and whole Serrano peppers.
  5. Maintain a simmer. Once the vegetables are fork tender and the broth is rich and flavorful (to your liking) the soup is ready.
  6. Add additional salt and freshly ground pepper to taste.

DORSEY’S NOTE: Throw in as many carrots, potatoes, cilantro, and serranos as you feel like eating in your caldo. More veggies will give you more of a stew, less will make more of a soup.

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