Mexican Beef Stew [mole de olla con carne de res]

This stew has such deep and comforting flavor balanced by fresh geen beans, spinach, and chayote. Perfect on a cold day or when you think you're coming down with something (both bone broth and spinach are some of the most nutrient-dense foods with inflammation-reducing properties).

Serves 8-10

Ingredients:

-1 kilo of beef, bone-in and cut in chunks

-5 guajillo chiles

-1/2 bag of spinach

-1/2 kilo of green beans

-2 chayotes, diced

-1/2 onion

-2 cloves of garlic

-1 bunch of epazote or cilantro

-1 cube of beef bullion

-2 tbsp of oil

Directions:

1. Place all of the meat in a pot and cover with water. Bring to a boil and then simmer for an hour and a half, or until meat is soft and falls off the bone.

2. In a bowl, cover the chiles with water and soak until they're soft, about 10 minutes. Once soft, strain the water.

3. In a blender or food processor, add the softened chiles, garlic, onion, and about 4 cups of water.

4. In a large soup pot over medium-high heat, add the oil. Then, add the chile sauce from the blender, the bullion cube, and 1 tbsp of salt. Bring to a boil.

5. Once boiling, add 4 cups of water and the green beans. When the green beans are soft, add the chayote, about 20-30 minutes. When the chayote are cooked, add the cooked meat, spinach, epazote or cilantro, and 4 cups of the beef broth. Taste for salt and if you want to add more broth/water. Boil for 3 minutes.

Serve and enjoy with warm tortillas :)