A comforting and flavorful Mexican-inspired beef and vegetable stew, perfect for any occasion.
Cut the beef shank into large chunks, keeping some meat attached to the bone.
Keeping the bone in the beef adds a rich flavor to the broth.
In a large pot, sauté the beef chunks with chopped onion, salt, and pepper until browned.
Browning the beef enhances its flavor and creates a base for the stew.
Add the diced tomatoes and enough water to cover the beef. Bring to a boil, then reduce heat and simmer for 1 hour.
Simmering slowly ensures the beef becomes tender and flavorful.
Prepare the vegetables by cutting the corn into thirds, potatoes into quarters, and zucchini and carrots into chunks.
Cut vegetables into uniform sizes for even cooking.
Add the vegetables to the pot and simmer for 20 minutes.
Add firmer vegetables first to ensure they cook evenly.
Cut the cabbage into wedges and add to the pot. Simmer for an additional 10 minutes.
Adding the cabbage last prevents it from overcooking.
Serve the stew hot, garnished with fresh cilantro and a squeeze of lime. Accompany with warm tortillas.
Warm the tortillas for a more authentic experience.
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