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Caldo de Res (beef stew) Recipe

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This recipe for Caldo de Res (beef stew), by , is from The Simon Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Heather Ball
Added: Monday, January 26, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1lb. Beef (we use oxtail or short ribs, you may use any type of beef you like);2 medium tomatoes diced, 1/2 large onion diced, 1 carrot sliced, 2 medium potatoes quartered, 2 ears of corn cut into thirds, 2-3 medium zucchini quartered, 1 large green pepper diced, broccoli, 1 small cabbage halved and sliced, 6-8 sprigs cilantro, 1 8 oz. can tomato sauce, salt. 6 c. water

Directions:
Directions:
In large pot add water and beef, cook on medium high heat, skimming off foam, when there is no more foam, add cilantro, tomato sauce, tomatoes, onion, corn and salt, once corn is almost done add carrot, when the carrots start to soften, add potatoes, once the potatoes start to soften add green pepper, broccoli, and cabbage, once all ingredients are in the pot cook for 5 minutes or until cabbage is soft. If you cook the cabbage too long, it will become like mush.So don't over cook!!

Number Of Servings:
Number Of Servings:
Serves up to 6
Preparation Time:
Preparation Time:
Prep time 15 mins, Cooking time about 20 mins.
Personal Notes:
Personal Notes:
If you like it spicy, you can add jalapeņos,or use red pepper flakes.

 

 

 

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