BEEF STEW (Caldo de Res)




1 Pound beef chuck

1 Pound beef short ribs

2 Tablespoons vegetable oil

2 Teaspoons salt

2 Teaspoons Black Pepper

1 Teaspoon Chili Powder

1 Onion, chopped

1 Can of diced tomatoes (14oz)

2 (32oz) of beef broth

4 cups water

2 chopped carrots

1 hand full of green beans

1 chayote

1 zucchini

1 squash

1 small cabbage chopped to bites size

1 jalapeno

2 corn cobs cut into 3’s

1 bunch of cilantro



  1. Cut chuck meat into 1 inch pieces, leave any bones on. Season the meat.
  2. In heavy pot over medium high heat until oil smokes. Add the meat and bones and brown on all sides.
  3. Chop Jalapeno in small dice and add to meat.
  4. Add chopped onion until lightly browned.
  5. Pour in can of diced tomatoes and stir.
  6. Add all you liquids, broth, water and let come to a boil then reduce to simmer for about 1 1/2 hour until meat is almost tender.
  7. Add carrots, chayote and green beans and let cook for 15 minutes.
  8. Add corn, zucchini, squash and cabbage. These should be in bite sizes for east eating. Cook for another 20 minutes.
  9. When meat and vegetables are tender, add chopped cilantro to bowl of soup.


Recipe By: Chef Fenya Konovaloff of Russian Doll Catering