Hearty Caldo de Res (Mexican Beef Soup)

Step-by-step way to make this soup and it tastes really good too. Serve with lemon wedges, lime wedges, jalapenos, and/or torts.

Step: 1

Combine bone-in beef shanks, boneless beef shanks, oxtail, and onion in a large pot over medium-high heat. Cook and stir until beef is browned, 45 minutes to 1 hour.

Step: 2

Stir beef broth, tomatoes, salt, and pepper into the pot. Simmer gently over medium heat, partially covered, until tomatoes break down, about 1 hour.

Step: 3

Stir potatoes, yucca, corn, and carrot into the pot carefully with a wooden spoon. Add cilantro. Pour in enough water to cover vegetables; bring to a boil. Reduce heat and simmer, stirring carefully to avoiding mashing the vegetables, until potatoes are tender, 20 to 30 minutes.

Step: 4

Stir cabbage and zucchini into the pot. Simmer until zucchini is soft, 15 to 20 minutes. Discard bones before serving.

Per Serving: 720 calories; protein 45.6g; carbohydrates 102.6g; fat 16.7g; cholesterol 94.4mg; sodium 511.8mg.

The word “stew” can process to both a food and a cooking method. Stewing makes slowly cooking chunks of meat, vegetables or beans in a flavorful water based . It’s similar to braising, but it makes have a few piece of differences. The raw animal vested is chopped into smaller pieces but of being cooked whole , and the liquid completely covers the essential in a stew as different to a braise’s halfway full . When meat or raw fruit are cooked using this method, the resulting dish is called stew.

Stew has a perception for making a rib-sticking meal that warms you up on a freezing , winter day. It’s right that ; a bowl of old menu of beef stew can make warming featured food , but stew’s comfort factor goes way beyond protecting you from the cold . It’s all about those tender chunks of meat and vegetables, swimming in a thick, ultra-rich gravy. The way they come together creates the greatest comfort food, no matter the weather.