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    You are in: Home / Recipes / Caldo De Res (Mexican Beef Stew) Recipe
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    Caldo De Res (Mexican Beef Stew)

    Total Time:

    Prep Time:

    Cook Time:

    5 hrs 20 mins

    20 mins

    5 hrs

    Tiny_Toodles's Note:

    This is definitely comfort food on a snowy winter day!

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    Units: US | Metric


    1. 1
      In a large stock pot add the beef shanks, onion, tomato, garlic cloves, bouillon cubes, celery salt, and salt.
    2. 2
      Bring to a low boil and cook for 4 hours covered.
    3. 3
      Add the green beans, carrots, potatoes, and chayote and cook covered for an additional 15 minutes on medium heat.
    4. 4
      While the stew is cooking wrap your corn in paper towels and microwave on high for 4 minutes (if in the husk leave the husk on while cooking the corn) peel the husk and silk off and cut the corn cob into thirds.
    5. 5
      Add the cabbage, corn, cilantro, and zucchini and cook covered for another 10 minutes or until the zucchini is cooked and tender.
    6. 6
      Serve in large bowls with slices of lime and corn tortillas on the side.
    7. 7
      Note: I also serve this with chile de arbol which I have posted on this site as well.

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    Nutritional Facts for Caldo De Res (Mexican Beef Stew)

    Serving Size: 1 (634 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 610.2
    Calories from Fat 213
    Total Fat 23.6 g
    Saturated Fat 8.9 g
    Cholesterol 121.3 mg
    Sodium 1054.9 mg
    Total Carbohydrate 46.8 g
    Dietary Fiber 9.1 g
    Sugars 10.7 g
    Protein 54.6 g

    The following items or measurements are not included:

    celery salt

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