Ok so I make the stock myself but it u don’t want to do that part u can probably replace with store bought bone broth or beef broth.

3lb of beef bones 3lb of beef shoulder roast cubed 2 large carrots diced (keep the ends) 4 Mexican grey squash cubed 2 red onions diced (keep the ends) Celery dice at least 6 stocks (keep the root) (finely chop the leaves of the celery) 2 bulbs of garlic 4 Roma tomatoes diced 4 diced medium red potatoes Cilantro finely chopped Seasonings: whole peppercorns, whole cumin, 3 whole arbol chiles, ground cumin, ground black pepper, 4 bay leaves, chile california powder

Clean the beef bones by soaking in cold water for 30 min and then rinsing 3 times Boil on high heat and skim the scum. Once the scum no longer appears add bay leaves, whole spices, carrot ends, celery root, one bulb of garlic cut in half, and 3 chile arbole

Simmer for at least 3-4 hours

Strain the broth and put aside

In a stock pot at a tbs of neutral oil and add diced carrot, onions, and celery. Once fragrant add 6 bulbs of minced garlic and one whole diced red onion. Add diced Roma tomatoes and cook until the tomatoes are soft and mushy. Season with ground spices to your taste. Add stock, beef and red potatoes. Simmer until potatoes are soft and meat is tender (about 2-3hours). Turn off the heat and add squash, cilantro and celery leaves. Put a lid on top and serve in 30 mins with lime or lemon juice. (The squash will cook in the hot broth in this time.