Caldo de Res Mexican Beef Stew Easy Recipe

Add 6 pounds of meat (beef shank, ribs, and chuck roast) to a pot.

Cover the meat with water until fully submerged.

Add half of a white onion, 1 head of garlic, salt, and pepper to the pot.

Cover the pot and set the heat to medium.

Cook for about 2 hours or until the meat is tender.

While the meat cooks, clean and remove the corn from the husk (using 3 corn).

Cut half of the cabbage into smaller pieces.

After 2 hours, remove the garlic head and onion from the pot.

Add the corn and 2 Roma tomatoes to the pot.

Cover and continue cooking for about 20 minutes.

Add 2 carrots and 2 potatoes to the pot.

Cover and cook for another 5 minutes.

Remove the tomatoes from the pot and add 2 Mexican squash and 12 oz of green beans.

Mix everything in and continue cooking for an additional 8 minutes.

Finally, add the cabbage and a small bunch of cilantro to the pot.

Cover and cook for 5 more minutes before serving.

Equipment Needed

Allergens