18 Best Recipes for Vegetable Stew

17. Mexican Beef & Vegetable Stew

Ingredients

• 1 lbs. beef bone
• 1 1/2 lbs. beef shanks (cut in half)
• 1 lbs. beef spare ribs (seperate each little rib)
• 1 lbs. beef stew meat (large 2 inch chunks)
• 2 large beefy tomatoes chopped
• 1 medium onion minced
• 2cloves garlic minced
• water (enough water to make into a stew, like enough to cover veggies)
• 3 peeled medium potatoes cut in half into big pieces if small leave whole
• 1 chayote cored and wedged about 1inch thick
• 3 carrots cut into rounds about 2 inches long?
• 1 corn cob cut into 2-3 inch rounds
• 1/2 lbs. of green beans, washed trimmed
• 2 Mexican squash (may sub for Italian Squash) cut in half then into 2-3 inch thick pieces
• 1/2 of a large cabbage or 1/2 a medium or small cabbage cut into 1 1/2 inch medium squares
• 1/2 a large bunch of spinach, washed well, coursely chopped
• 1 cup cilantro coursley chopped
• salt and pepper to taste

Instructions

1. To clean meat wash beef bones and beef meat very well in water several times, squeeze lime juice into it and plenty of salt and rub it and rinse and rub and drain a couple more times. Set aside.
2. Heat oil in a deep-pot that your gonna use to make the soup, add finely minced onion and sautee until golden around 5 minutes, then add garlic sautee another 2 minutes until fragrant, add chopped tomato until it releases juices.
3. Now add water, bring to boil with beef bones, beef spare ribs, beef shank, and beef stew meat bring to a boil with salt and pepper to taste. Simmer on medium low covered for about 1 hour and 30 minutes. When meat is boiling skim off any darkness that rises to the top (it shouldn’t even rise if you cleaned the meat like I suggested in the directions)
4. Add potatoes, carrot, corn, chayote, green beans, cover and simmer for about 10 minutes.
5. Now add cabbage and squash, cover and simmer for 5 minutes.
6. Now stir in spinach and cilantro, add more water if necessary. Stir in until it starts wiling about 5-10 minutes.

Recipe Source