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Caldo De Rez (Mexican Beef Stew)
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
- 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.
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