Caldo de Res (Spanish Beef Stew)

  
Not one of my better pictures. But I promise it tastes great. 
Ok it's time to break out the crock pots!  This is not the authentic way to make this.  However I worked w/what I had on hand. 

1  pound good quality beef, cubed
1/2 yellow onion, chopped
one tablespoon salt/pepper
12 ounces beef stock (or water, although outcome will be different)
12 ounces diced tomatoes
3 ears of corn ( I didn't use ears, I used reg. frozen in a bag)
3 baking potatoes w/skin on, chopped
2 chayote (if you don't have this you can use zucchini like I did, I used yellow)
3 carrots peeled
If this was done stove top you would use about 1/4 cup fresh cilantro, however I used dried since it was in the crock pot.  1 tablespoon of dried will do.
1 tablespoon of cumin
1/2 head of cabbage ( I didn't have any and that's ok to omit)

Throw it all in the crock pot.  I kept mine on low for 7 hours.  The meat was so tender and this was so flavorful.  I topped it w/a Mexican blend of shredded cheese and served it w/tortilla's!