I personally am more of a soup person than stew but Beef and Vegetable Stew is definitely the exception. It’s so flavorful thanks to all the veggies and the bone-in beef shanks.
It looks (and sounds) like it’s a lot of work to make but all the steps are simple. It does take some time to make but it’s definitely worth it. And the smell…..it smells so good! My husband’s friend described it as ” almost smelling like lasagna”.
I love that this dish can be catered to your taste. You can make this so that it has a hint of spice to it or you can skip the peppers and make it so that it’s not spicy at all. You can add or take out veggies, I occasionally like to add pieces of corn on the cob.
Flavor tip….
I like to eat it with a “lolito“, basically you warm up a tortilla, squeeze a few drops of lime on, sprinkle salt on top and roll the tortilla up (like a taquito). I like dunking the lolito in the broth and eating it with a spoonful of stew. Sometimes I even add a piece of the beef to the lolito. I don’t know why but I feel like it add more flavor to every bite.
Beef and Vegetable Stew Instructions
First we gather and wash our ingredients.
Fill stockpot half way with water and let boil. Once it boils add all the beef shanks and 3 cloves of garlic. After an hour remove garlic cloves and add carrots, cilantro, chayote and cabbage.
While beef and veggies cook, in a separate pot boil peppers for 30 minutes.
Blend peppers with 1 garlic clove, pinch of cumin, bay leaf, 5 oz broth from stockpot.
Add potatoes and green squash to stockpot.
Strain blender contents into stockpot, stir to mix well. Discard strainer contents.
Serve and enjoy!
Beef and Vegetable Stew (Caldo de Res)
Equipment
- Stockpot
- Blender
- Strainer
Ingredients
- 2 lbs Beef Shanks, boneless
- 1 lb Beef Shanks, with bone
- 2 Potatoes, quartered
- .5 lb Carrots, chopped
- 1 Chayote, chopped
- 1 Green Squash, sliced
- 1 oz Cilantro
- .25 lb Cabbage, roughly chopped
- .5 Onion
- 4 Garlic Cloves
- 10 Guajillo Peppers
- 1 Pinch of Cumin
- 1 Bay leaf
Instructions
- Rinse beef shanks under cold water.
- Fill stockpot half way with water. Once water begins to boil, drop all beef shanks and 3 garlic cloves in stockpot.
- After 1 hour scoop out garlic cloves. Everything boils for 2 hours total.
- In a separate pot boil peppers for 30 minutes.
- Blend peppers with 1 garlic clove, pinch of cumin, bay leaf, 5 oz broth from stockpot.
- While the beef cooks, spoon out as much brown foam off the top as possible and throw away.
- Once beef is cooked through add carrots, cilantro, chayote and cabbage.
- Thirty minutes before turning off heat, add potatoes and green squash.
- Strain blender contents into stockpot, stir to mix well. Discard strainer contents.
- Serve, add a little bit of lime juice to serving.
- Enjoy!
