Mexican Beef Stew

A hearty stew with a meld of seasonal vegetables that will fill your home with the delicious aromas of home <3.

Yield: 12 servings
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  • 2-3 whole(s) Beef shanks (bone-in)
  • 1 head(s) Cabbage (small-med) cut into 8 large pieces
  • 2-3 whole(s) Zucchini of Yellow Squash cut into 2 inch rounds
  • 4 ear(s) Corn on the cob each cut into 4 equal parts
  • 1 stalk(s) Celery diced
  • 1 whole(s) Onion diced
  • 4 whole(s) Carrots cut into 1-2 inch rounds
  • 4 whole(s) Potatoes cut into quarters
  • 4 clove(s) Garlic halved


  1. Drizzle large heavy pot with some vegetable oil and brown shanks.
  2. Add about 8 cups of water to make broth and cook shanks.
  3. Add cut corn cobs, celery, garlic and half of the diced onion.
  4. Bring to a boil and then reduce heat to medium and simmer until meat is coming off bone. Season with salt.
  5. Once meat is cooked, add the following in 10 minute intervals.
  6. Cabbage and carrots, then potatoes and zucchini/squash last.
  7. Add more water to broth if needed and adjust salt and add black pepper to taste.

  8. Serve in large bowls with lime juice and a dash of cayanne pepper if desired.

  9. Delicious with corn tortillas hot off the griddle.
October 2013

This recipe is a personal recipe added by MrsM2000 and has not been tested or endorsed by MyRecipes.

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