The Best Authentic CALDO DE RES in a Small Family-Sized Pot | Classic Mexican Beef Stew

Bring 3.5 quarts of water to a boil.

Add salt, onion, garlic, bay leaf, and meat (short ribs and chuck pot roast cut into small chunks) to the boiling water.

Bring to a second boil and remove impurities from the broth.

Reduce heat to medium-low, cover, and cook for 1 hour.

Smash the garlic (after removing the shell) and return it to the pot, remove the onion.

Add 2 teaspoons of beef bouillon and tomato bouillon, jalapeno, and halved Roma tomatoes.

Add corn and chayote, cover, and cook for another 20 to 30 minutes.

Add potatoes, carrots, and green beans, cover, and cook for another 10 to 12 minutes.

Add calavasita, cabbage, and cilantro, cover, and cook for another 7 to 8 minutes.

Serve with rice and lime juice.

Equipment Needed

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