Guisado de Res (Beef Stew)

Little warms you from the inside out quite like Mexican beef stew. Short ribs make this stew hearty, while loads of vegetables like corn, zucchini, carrots, and tomatoes add plenty of nutrition.

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  • Makes: 8 servings
  • Prep: 35 mins
  • Cook: 1 hr 53 mins
  • Stand: 30 mins

Guisado de Res (Beef Stew)

Directions

  1. In a 4- to 5- quart Dutch oven combine the 6 cups water and the broth; bring to boiling. Add short ribs. Return to boiling; reduce heat. Simmer, covered, for about 1-1/2 hours or until ribs are tender. Remove ribs from broth. When ribs are cool enough to handle, remove meat from bones. Using two forks, pull meat apart into coarse shreds (you should have about 2 cups). Skim fat from broth (you should have about 6 cups broth); reserve broth.*
  2. Meanwhile, on a dry griddle or skillet toast chile peppers over medium-high heat for 1 to 2 minutes or until fragrant, turning frequently.
  3. Remove and discard stems and seeds from chile peppers. Place peppers in a medium bowl; add enough boiling water to cover peppers. Cover; let stand for 30 minutes. Drain.
  4. In a blender or food processor combine soaked peppers, tomatoes, onion, garlic, the 1 teaspoon salt, the cumin, cloves, and the 1/4 teaspoon black pepper. Cover and blend or process mixture until smooth (you should have about 4 cups). Stir in masa harina and the 1/3 cup water.
  5. In the same Dutch oven heat oil over medium heat. Add plantain and carrot; cook for about 8 minutes or until tender and golden brown. Add reserved broth and pureed pepper mixture. Bring mixture to boiling. Add cabbage, zucchini, corn, and shredded beef. Reduce heat. Simmer, uncovered, about 15 minutes or until vegetables are tender and stew is slightly thickened. Season to taste with additional salt and black pepper.
  6. Serve with lime wedges.

From the Test Kitchen

*Tip:

Step 1 above can be done up to 24 hours ahead. Store the shredded meat and broth in separate airtight containers in the refrigerator. The fat solidifies while chilling, which makes it easier to skim from the broth.

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Nutrition Facts (Guisado de Res (Beef Stew))

  • Per serving:
  • 458 kcal ,
  • 33 g fat
  • (13 g sat. fat ,
  • 2 g polyunsaturated fat ,
  • 15 g monounsaturated fat ),
  • 63 mg chol. ,
  • 609 mg sodium ,
  • 27 g carb. ,
  • 3 g fiber ,
  • 8 g sugar ,
  • 16 g pro.
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