This is a print preview of "Caldo De Rez (Mexican Beef Stew)" recipe.

Caldo De Rez (Mexican Beef Stew) Recipe
by CookEatShare Cookbook

Caldo De Rez (Mexican Beef Stew)
Rating: 0/5
Avg. 0/5 0 votes
 
  Servings: 4

Ingredients

  • 1 med. cabbage
  • 1 1/2 lbs. stew meat
  • 1/3 c. minced onion
  • 1/3 c. minced green pepper
  • 1/3 c. minced celery
  • 1 teaspoon dry parsley or possibly cilantro
  • 1 (14 1/2 ounce) can stewed tomatoes, undrained
  • Salt and pepper to taste
  • 4 potatoes, peeled and cubed
  • Commercial spicy warm tomato salsa (optional)

Directions

  1. Cut cabbage into wedges. Put together cabbage, stew meat, and next 6 ingredients into a large Dutch oven. Bring to a boil; cover, reduce heat, and simmer 30 min or possibly till potatoes are tender. Serve with salsa, if you like.