Adam Meyer
- Jun 12, 2015
- 2 min read

In the Kitchen with Common Hope: Caldo de Res (Beef stock Stew)

Chef Vinicio, Doña Teresa, and Doña Olinda have been busy in the kitchen preparing some tasty Guatemalan dishes! This month we are sharing their recipe for Caldo de Res or Beef Stew.

You may be thinking, “Hmm, beef stew in the summer time?” But this isn’t the type of hearty stew you make on a cold winter day. Made with lots of veggies in a light broth, it’s appropriate to eat even when the weather is warm.

Carrots, potatoes, güisquil also called Chayote (smaller squash), and güicoy (larger squash)

What you will need: 2 lbs beef (with or without the bones) 1 Güicoy (a type of zucchini or squash) 2 Güisquil (Also known as Chayote in Mexico) 1 Yuca (Cassava) 2 carrots 1 lb of potatoes 2 corn cobs 1 lb of onions 1 bunch of cilantro 1 lb rice

Preparation:

1. Boil the beef until tender with 1 chopped onion, several pieces of cilantro (remove the stalks of cilantro once beef is cooked) and some salt. When beef is cooked thoroughly do not discard the broth. 2. In a large pot of water, cook each vegetable one at a time. Because all the vegetables have different cooking times, begin with one, then remove it from the broth, then place the next vegetable in the broth to cook it, each time removing the vegetable from the broth (potatoes, carrots, güicoy, güisquil, yuca, and corn). 3. Once all the vegetables have been cooked in the one pot of broth, add the pound of chopped potatoes, the remaining onions (chopped), chopped cilantro (about 1/2 cup) into the vegetable broth. 4. Then combine the beef and the beef broth in with the vegetable broth and add all the cooked vegetables into the one large pot. Allow to simmer for 15-20 minutes. 5. Serve over steemed white rice, garnish with cilantro, and wedges of lime. And don’t forget the magic touch of corn tortillas to dip into this delicoius stew!