Old-Fashioned Vegetable Beef Soup
3-4 lbs. beef shank
8 cups beef stock or broth
1 tbsp. Better than boullion
1 medium yellow onion, chopped
½ tsp. black pepper
2 bay leaves
1 tsp. Kosher salt
2 14.5 oz. cans diced tomatoes
16 oz. bag frozen mixed vegetables
2 cups diced potatoes
1 cup diced celery
1 tbsp. Worcestershire sauce
2 tbsp. Olive oil
Spray a large slow cooker with cooking spray. In a large skillet, add olive oil. Heat over medium-high heat until simmering. Season shanks on both sides with some salt and pepper. Add beef shanks to skillet and brown on all sides. Once browned, add to the slow cooker. Add some of the beef stock to the skillet and deglaze the pan and add to the slow cooker. Add beef stock or broth, bouillion, onion, salt, pepper, and bay leaf to the slow cooker. Cover and cook on low 6-7 hours. Remove beef shanks from the soup. Skim excess fat from surface of the soup with a ladle or spoon. Remove the meat from the shanks and cut into small pieces. Add back to the slow cooker. Add tomatoes, mixed vegetables, potatoes, celery, and Worcestershire sauce. Cover and cook on low 3-4 hours, or until meat and vegetables are tender. Taste and adjust for seasonings. Remove the bay leaves and serve.
