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April 4, 2019

Mexican Beef Stew ( Caldo de Res )

Caldo de Res ( Mexican Beef Stew ) a hearty and satisfying stew, filled with lots of vegetables such as squash, corn, carrots, cabbage, and potatoes. The perfect dish for cold wintery days.






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Mexican Beef Stew  
(Caldo de Res )  

Serves 4 - 6

Ingredients: 
2 pounds short ribs, boneless or beef shank with bone
1 14.5 oz. can diced tomatoes
3 ears corn, husked and cut into thirds
2 potatoes, peeled and quartered
1 medium head cabbage, cored and cut into wedges
3 medium carrots, chopped
3 zucchinis, quartered
1/4 cup cilantro, chopped
1 onion, chopped
4 cups beef broth
4 cups of water
2 tsp. salt
2 tsp. black pepper
2 tbsp. vegetable oil, or olive oil.
1 tsp. ground cumin
1 tsp. minced garlic


Optional Toppings:
Chopped JalapeƱos, sliced radishes, diced onions,
chopped cilantro, and lime wedges.



Directions:

Cut short ribs into 1-inch pieces. If using beef shank, 
cut the meat from the beef bones into about 1/2 inch pieces, leaving some on the bones.

Heat a heavy soup pot over medium-high heat until very hot. Add the oil, tilting the pan to coat the bottom. Add the meat and bones( if using shank), and season with salt and pepper. Cook and stir until thoroughly browned.


Add 1 onion, minced garlic, and cook until onion is lightly browned. Stir in the tomatoes and broth. The liquid should cover the bones by 1/2 inch. 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.


Pour in the water, and return to a simmer. Add the carrot and 1/4 cup cilantro, and cook for 10 minutes, then stir in the potato, corn, cumin, and zucchini. Simmer until vegetables are tender. Push the cabbage wedges into the soup, and cook for about 10 more minutes.



Ladle soup into large bowls. Garnish with jalapenos, minced onion, and additional cilantro. Squeeze lime juice over all, and serve with radishes. 
Serve with warm corn tortillas.



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