Entree: Mexico – Caldo de Res con Frijoles y Verduras (Beef and Pinto Bean Vegetable Stew)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 1 hr 50 min

Total 2 hrs 5 min

Ingredients

- 2 lb (907 g) rump roast, cut into 1½-inch (3.8 cm) cubes
- 2 cups (480 ml) diced tomato (about 3 medium tomatoes)
- 1 medium (6 oz / 170 g) yellow onion, chopped
- 4 cloves (12 g) garlic, crushed
- 2 medium (6 oz / 170 g) carrots, sliced
- 8 oz (227 g) purple potatoes, cut into 1-inch (2.5 cm) cubes
- 1 medium (6 oz / 170 g) green bell pepper, chopped
- 1½ cups (255 g) cooked pinto beans, including a small amount of bean cooking liquid

Instructions

1. Brown the cubed rump roast in batches in a large pot to develop color, then return all beef to the pot.
2. Add chopped onion and crushed garlic; cook briefly until softened, then stir in diced tomato and any tomato juices.
3. Add carrots, purple potatoes, chopped green pepper, and the cooked pinto beans with a little of their cooking liquid to create a simmering base.
4. Bring to a gentle simmer, cover, and cook for 1½ to 2 hours until beef is tender and vegetables are cooked through.
5. Uncover and simmer a few minutes more if you prefer a thicker stew; serve hot as a substantial entree.