{"id":1,"date":"2012-06-27T20:08:14","date_gmt":"2012-06-27T20:08:14","guid":{"rendered":"http:\/\/www.mexicanfoodfromscratch.com\/blog\/?p=1"},"modified":"2019-08-15T01:49:34","modified_gmt":"2019-08-15T01:49:34","slug":"beef-stew","status":"publish","type":"post","link":"https:\/\/www.mexicanfoodfromscratch.com\/blog\/2012\/06\/27\/beef-stew\/","title":{"rendered":"Caldo de Res (Beef Stew)"},"content":{"rendered":"

<\/a><\/p>\n

Caldo de Res (Beef Stew)<\/h2>\n
\"Caldo<\/a>

Caldo de Res (Beef Stew)<\/p><\/div>\n

\n

Out of all dishes in Mexican food, this is my favorite of all. Caldo de Res or Beef Stew is a broth-based dish
\nwith long-cooked beef shank and vegetables and served with rice on the side, fresh squeezed lime juice, molcajete-salsa, and
\nwarm corn tortillas. This is how my father used to make it\u2014and tastes like heaven.<\/p>\n

Every time I make this dish reminds me of those cold, windy days I would get home back from school tired and hungry and welcomed by the smell of this delicious stew of meat and vegetables and a big smile from my Dad.<\/p>\n

Ingredients (makes 6 servings):<\/strong><\/p>\n\n\n\n
\n
    \n
  • 1 Pound beek shank<\/li>\n
  • 1\/2 Pound ox tails<\/li>\n
  • 1\/2 Pound marrow bones<\/li>\n
  • 2 Large carrots peeled and cut in large chunks<\/li>\n
  • 2 Ear corns (preferably white) cut in 2-3 pieces each<\/li>\n
  • 1 Calabacita (Mexican zuchini) sliced<\/li>\n
  • 1 Chayote cut in pieces (pit peeled and pit removed)<\/li>\n
  • 6 Small red potatoes<\/li>\n<\/ul>\n<\/td>\n
\n
    \n
  • 1 Cabagge cut in 6 big pieces<\/li>\n
  • 3 Garlic cloves peeled<\/li>\n
  • 8 Ripe plum tomatoes, divided<\/li>\n
  • 1 White onion, divided<\/li>\n
  • 1 Serrano pepper “toreado” (see video below)<\/li>\n
  • 1 Bunch of fresh cilantro<\/li>\n
  • 1 Lime cut in half<\/li>\n
  • Salt and pepper to taste<\/li>\n
  • Enough water to cover meat and vegetables<\/li>\n<\/ul>\n<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n