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Beef and Vegetable Stew

Beef and Vegetable Stew (Caldo de Res)

This hearty stew is packed with flavor, a touch of spice and makes for a perfect dinner on a cold winter day.
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Prep Time 30 minutes
Cook Time 2 hours 30 minutes
Course Main Course
Cuisine Mexican
Servings 6

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!