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Foodgeek: |
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Rating: |
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Servings: |
8 to 10 servings |
Prep. Time: |
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Total Time: |
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Ingredients: |
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2 md. potatoes, peeled and diced
2 md. carrots, peeled and diced
1-1/2 lb. beef shank or neck bones
1 md. onion, peeled and chopped
1 can (16 oz.) whole tomatoes, quartered and undrained
1 can (17 oz.) whole kernal corn, undrained
1 bay leaf
1 tbsp. dried parsley flakes
1 tsp. Worcestershire sauce
1/2 tsp. dried thyme leaves
1/4 tsp. salt
1/4 tsp. pepper
1/4 tsp. ground savory
2 tsp. instant beef bouillon
3 boiling water
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Directions:
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Place first 7 ingredients in a 3-1/2-quart slow cooker in the order listed. Sprinkle parsley and the next 5 ingredients over the vegetables. Dissolve bouillon in boiling water and pour over spices. Cover and cook on low setting for 8 to 10 hours. Remove beef shank and bay leaf; recover. Remove meat from bones; cut into bite-size pieces. Return meat to soup; mix.
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