Rustic Beef and Potato Caldo is your solution to this week’s dinner dilemma! Full of protein and tons of veggies, let the ingredients simmer as the aroma fills your kitchen. Recipe and photo courtesy of The Beef Checkoff.

• 3 pounds beef shank cross cuts, cut 1 to 1-1/2 inches thick
• 1 tablespoon vegetable oil
• 2 cups water
• 1 can (14 to 14-1/2 ounces) beef broth
• 2 tablespoons chopped fresh cilantro
• 4 cloves garlic, minced
• 2 teaspoons salt
• 2 teaspoons pepper
• 1/2 teaspoon ground cumin
• 5 cups coarsely chopped cabbage
• 2 medium ears corn, husked, cut into 3 pieces each
• 2 medium zucchini or Mexican zucchini, cut into 1-inch pieces
• 2 medium tomatoes, cut into 1-inch pieces
• 1 lime, cut into wedges (optional)

Instructions

Heat oil in stockpot over medium heat until hot. Brown beef shanks, in batches, on all sides. Pour off drippings.

Return beef to stockpot. Add water, broth, cilantro, garlic, salt, pepper and cumin; bring to a boil. Reduce heat; cover
tightly and simmer 1-3/4 to 2 hours or until beef is fork-tender.

Add cabbage, corn, potatoes, onion and carrots to stockpot; return to a simmer. Reduce heat; simmer, covered, 20 minutes. Add zucchini and tomatoes; simmer, covered, 10 to 15 minutes or until vegetables are tender.

Garnish with lime wedges, if desired.

Cook’s Tip: Mexican zucchini (also called calabacita or tatuma squash) is similar to zucchini and yellow squash but has a shorter, stockier shape, speckled light green skin and denser, drier flesh. They are available at Latin American or Mexican grocery stores and some supermarkets.

Calories: 319 Fat: 10g Cholesterol: 81mg Sodium: 1141mg Carbohydrates: 19g Protein: 39g