Ingredients

• 2 lbs (900 g) beef shank or stew beef, cut into chunks
• 1 tbsp vegetable oil
• 1 onion, chopped
• 3 garlic cloves, minced
• 8 cups beef broth (or water + bouillon)
• 1 can (14 oz / 400 g) diced tomatoes
• 2 ears corn, cut into 3–4 pieces
• 3 medium potatoes, peeled and cubed
• 2 carrots, sliced
• 2 zucchinis, sliced
• 1 small cabbage, cut into wedges
• 1 cup fresh green beans, trimmed
• 1 tsp ground cumin
• 1 tsp chili powder
• Salt & black pepper, to taste
• Fresh cilantro, chopped (for garnish)
• Lime wedges & warm tortillas, for serving

Instructions

1. Sear beef: Heat oil in a large pot over medium-high. Brown beef on all sides; remove and set aside.
2. Sauté aromatics: Add onion and garlic to the pot; cook 2–3 minutes until fragrant.
3. Build broth: Return beef to pot with broth, tomatoes, cumin, chili powder, salt, and pepper. Bring to a boil, then reduce heat and simmer 60–90 minutes until beef is tender.
4. Add vegetables: Stir in corn, potatoes, carrots, zucchini, cabbage, and green beans. Simmer 25–30 minutes until vegetables are soft.
5. Finish & serve: Taste and adjust seasoning. Ladle into bowls, garnish with cilantro, and serve with lime wedges and tortillas.

Notes