Caldo de Res (Mexican Beef Stew)

Steps

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1. 1
   Bring 3.5 quarts of water to a boil. Once boiling, add salt, onion, garlic, and bay leaf.
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2. 2
   Add the beef and bones, and bring back to a boil.
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3. 3
   Once boiling, skim off all the impurities and foam that rise to the surface.
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4. 4
   Reduce heat to medium-low, cover, and simmer for about 1 hour.
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5. 5
   After 1 hour, open the pot. Remove the garlic, smash it, discard the shell, and return it to the broth. Remove the onion.
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6. 6
   Add the beef and tomato bouillon, jalapeño, and halved roma tomatoes.
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7. 7
   Add corn and chayote (if using). Cover and continue cooking for 20 to 30 minutes.
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8. 8
   After 20 minutes, add potatoes, carrots, and green beans. The meat should be tender by now. Cover again and cook for another 10 to 12 minutes.
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9. 9
   After another 10 minutes, add the calabacita (Mexican squash), cabbage, and cilantro. Cover and cook for another 7 to 8 minutes.
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10. 10
    After 7 minutes, the caldo de res is ready. Serve and enjoy.
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