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Beef Stew (Caldo de Res)

Serves 6
Prep Time 15 mins
Cook Time 3 hours


  • 2.5 LBS Beef Shank
  • 2 Corn on the Cob
  • 2 Large Potatoes
  • 3 Carrots
  • 1/2 Cabbage
  • 4 Mexican Calabacitas (Squash)
  • 1 TBS Tomatoe Paste
  • 7 OZ Green Beans
  • 1 Onion
  • 2 Garlic Cloves
  • 1 Small Cilantro Bunch
  • Salt to Taste


  1. Wash the meat very well and let it soak for half an hour in water.
  2. Discard the soaking water and place the meat in a large pot well covered with water for about 2 inches (5 cm). Add a tablespoon of salt, garlic, and onion.
  3. Bring to a boil and cook over high heat. With a spoon discard the foam that will form during the first half-hour.
  4. Set the heat to medium-low, cover the pot and cook for about an hour and a half.
  5. While the meat is cooking, prepare the vegetables. Wash them, peel them, and cut them into chunks.
  6. When the meat will be very soft and tender, add the vegetables.
  7. Continue cooking for another 20-25 minutes or long enough for the vegetables to cook perfectly.
  8. Adjust salt to taste and make sure there is enough liquid to cover the ingredients. Turn off the heat and serve.
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