Caldo de Res - Classic Mexican Beef Stew

Steps

▶ Tap a timecode to jump to roughly that moment in the video.

1. 1
   Bring 3.5 quarts of water to a boil in a large pot.
   ▶ ≈0:41
2. 2
   Once boiling, add salt, onion, garlic head, bay leaf, and the beef (cut chuck pot roast into chunks and include short ribs or shanks).
   ▶ ≈0:49
3. 3
   Bring to a second boil, then skim off any impurities that rise to the surface.
   ▶ ≈1:09
4. 4
   Reduce heat to medium-low, cover, and simmer for 1 hour.
   ▶ ≈1:22
5. 5
   After 1 hour, open the pot. Remove the garlic, peel it, crush the cloves completely, and return to the broth.
   ▶ ≈1:37
6. 6
   Remove the softened onion as it has served its purpose.
   ▶ ≈2:01
7. 7
   Add beef bouillon and tomato bouillon (2 tsp each), the jalapeño, and Roma tomatoes (halved).
   ▶ ≈2:07
8. 8
   Add the corn and chayote, cover, and simmer for 20–30 minutes.
   ▶ ≈2:22
9. 9
   After 20 minutes, add potatoes, carrots, and green beans. Check that the meat is tender.
   ▶ ≈2:42
10. 10
    Cover and continue cooking for 10–12 minutes.
    ▶ ≈3:01
11. 11
    After 10 minutes, add the Mexican squash (calabacita), cabbage, and cilantro.
    ▶ ≈3:08
12. 12
    Cover and simmer for another 7–8 minutes until all vegetables are tender.
    ▶ ≈3:22
13. 13
    Ladle into bowls and serve. Optionally serve with rice, corn tortillas, lime juice, and salsa on the side.
    ▶ ≈3:36