Caldo De Res (Mexican Beef Stew) Recipe

Name: Caldo De Res (Mexican Beef Stew)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 lbs beef shank (bone in); 2 ears corn; 1 large chayote (peeled and sliced in long slivers); 2 large zucchini (sliced in 1 inch thick slices); 2 large carrots (sliced in half inch slices); 12 lb green beans (ends snapped); 12 head cabbage (chopped in thirds with the heart attached to keep the leaves together); 2 large red potatoes (peeled and quartered); 14 bunch cilantro; 6 garlic cloves (peeled); 2 roma tomatoes (cut in quarters); 14 white onion; 1 stalk celery; 5 beef bouillon cubes; 1 teaspoon celery salt; 1 teaspoon salt

Servings: persons

2 lbs beef shank (bone in)
2 ears corn
1 large chayote (peeled and sliced in long slivers)
2 large zucchini (sliced in 1 inch thick slices)
2 large carrots (sliced in half inch slices)
12 lb green beans (ends snapped)
12 head cabbage (chopped in thirds with the heart attached to keep the leaves together)
2 large red potatoes (peeled and quartered)
14 bunch cilantro
6 garlic cloves (peeled)
2 roma tomatoes (cut in quarters)
14 white onion
1 stalk celery
5 beef bouillon cubes
1 teaspoon celery salt
1 teaspoon salt

1
In a large stock pot add the beef shanks, onion, tomato, garlic cloves, bouillon cubes, celery salt, and salt.
2
Bring to a low boil and cook for 4 hours covered.
3
Add the green beans, carrots, potatoes, and chayote and cook covered for an additional 15 minutes on medium heat.
4
While the stew is cooking wrap your corn in paper towels and microwave on high for 4 minutes (if in the husk leave the husk on while cooking the corn) peel the husk and silk off and cut the corn cob into thirds.
5
Add the cabbage, corn, cilantro, and zucchini and cook covered for another 10 minutes or until the zucchini is cooked and tender.
6
Serve in large bowls with slices of lime and corn tortillas on the side.
7
Note: I also serve this with chile de arbol which I have posted on this site as well.

1865

kcal

Calories

Fat

217

Carbs

142

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 2 lbs beef shank (bone in), 2 ears corn, 1 large chayote (peeled and sliced in long slivers), 2 large zucchini (sliced in 1 inch thick slices), and more.

Yes, Caldo De Res (Mexican Beef Stew) falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Caldo De Res (Mexican Beef Stew)

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