Caldo de Res – Beef Stew
There’s nothing more I crave in this cold weather than a beast-size bowl of hot stew. Try this caldo de res anytime and enjoy the holidays!
12 cups water (3 liters)
1 1/2 lb. beef shank bones and/or beef spare ribs
1 quarter piece of cabbage, roughly chopped
2 large carrots, chopped
2 corn on the cob, cut into fourths
3 small red potatoes quartered
3-4 green squash, sliced
hand full fresh cilantro, roughly chopped
4 garlic cloves
1 beef bouillon cube
2 tbsp ground cumin
2 tsp. ground black pepper
salt according to taste
Remove some of the fat from the beef.
In large pot, add water, beef, whole onion, garlic cloves, cumin, bouillon, and 1 tsp. salt. Cook for 90 minutes or until meat is tender.
Chop all of your vegetables (except cilantro) and add them to the pot. Cook until tender.
Once vegetables have softened, chop cilantro and add to stew. Season with pepper and salt according to taste.