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4/04/2019

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. 
Caldo de Res (Mexican Beef Stew)
The soup itself is not spicy, but if an individual wants to add heat to their bowl of soup, spicy salsa or chopped peppers can be added as part of the garnishment. It’s just the thing to eat at the time of year when there’s a nip in the air. 




What's in Mexican Beef Soup (Caldo de Res)

Meat: Boneless Short Ribs, or  Beef Shank
  • Cut into 2- inch cubes 
Vegetables
  • Corn, husked and cut into thirds
  • White or red potatoes
  • Cabbage, cored and cut into wedges
  • Carrots, cut into slices
  • Zucchini or any squash cut into quarters
  • White onion, chopped
  • Tomatoes, fresh chopped or diced can tomatoes
  • Garlic, minced
Liquids:
  • Beef broth and water
Spices:
  • Salt & Pepper
  • Cumin
Herb:
  • Cilantro

Caldo de Res (Mexican Beef Stew)

How to make Mexican Beef Stew (Caldo de Res)

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

Heat a heavy soup pot over medium-high heat, carefully add oil. 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 10-15 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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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..

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 cup beef broth
  • 4 cups of water
  • 2 tsp salt
  • 2 tsp ground black pepper
  • 2 tbsp vegetable or olive oil
  • 1 tsp ground cumin
  • 1 tsp minced garlic
Instructions:
  1. Cut short ribs into 2-inch pieces. If using beef shank, cut the meat from the beef bones into about 2-inch pieces, leaving some on the bones.
  2. Heat a heavy soup pot over medium-high heat, carefully add oil. Add the meat and bones( if using shank), and season with salt and pepper. Cook and stir until thoroughly browned.
  3. 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.
  4. 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 10-15 more minutes.
  5. 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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