Caldo De Res (Beef Soup) | Swift Beef

Ingredients

• 4 pounds beef Shank Cross Cuts, cut 1½ inches thick
• 3 tablespoons vegetable oil
• 1 teaspoon salt
• ½ teaspoon pepper
• 2 medium white onions, chopped
• 6 cloves garlic, minced
• 2 cans (14 to 14½ ounces each) beef broth
• 2 cups water
• 1 can (14½ ounces) stewed tomatoes
• 4 carrots, cut into 1-inch pieces
• 2 ears corn, husked, cut into eighths
• 2 cups thinly sliced green cabbage
• 1 large chayote, cut into 1-inch pieces
• 1 large russet potato, cut into 1-inch pieces
• ¼ cup chopped fresh cilantro