Mexican Beef Stew (Caldo de Res)

Caldo de res is a traditional Mexican dish. This warm broth is comforting on a chilly day. The meat and vegetables make it nutritious and filling. Preparing this meal is a bit involved, but it makes a great Sunday dinner.

Cut beef into one-inch cubes.
Photo by Sandy Brambila

Start with a basic recipe and change it up to suit your taste. You can substitute beef stew meat for the beef shank. Keep the chunks around one-inch. Any bigger than that and it will take longer to cook.



Sauté two cloves of minced garlic with onion.
Photo by Sandy Brambila

Sautéing two cloves of minced garlic along with the onion will enhance the flavor. Save the cilantro for the garnish. It tends to wilt if you cook it with the stew. Adding a tablespoon of cumin gives a nice nutty flavor.

Red potatoes will cook faster than Russet.
Photo by Sandy Brambila

The recipe calls for Russet potatoes. However, they take longer to cook. Red potatoes cook faster and have a more delicate flavor. They will also absorb less of the stews flavor than Russets. Use six red potatoes, since they are smaller. You may also want to use zuccini instead of chayote. The zuccini will cook faster and does not have the grainy texture of chayote.


Serve with your favorite garnishes.
Photo by Sandy Brambila

Serve the stew piping hot with some warm tortillas and your favorite garnishes. You can easily make your own corn tortillas with Maseca flour. If you are not inclined to make your own tortillas, Los Cinco Puntos in East Los Angeles sells handmade tortillas.

This meal will taste better the second day because all the ingredients will have time to marinate. It also freezes well; so you can save some to enjoy on a weeknight.