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Ingredients Jump to Instructions ↓

  1. 2 md Potatoes, peeled and diced

  2. 2 md Carrots, peeled and diced

  3. 1 1/2lb Beef shank or neck bones

  4. 1 md Onion, peeled and chopped

  5. 1 cn Whole tomatoes (16 Oz), -quartered and undrained

  6. 1 cn Whole kernal corn (17 Oz), -undrained

  7. 1 Bay leaf

  8. 1 tb Dried parsley flakes

  9. 1 ts Worcestershire sauce

  10. 1/2ts Dried thyme leaves

  11. 1/4ts Salt

  12. 1/4ts Pepper

  13. 1/4ts Ground savory

  14. 2 ts Instant beef bouillon

  15. 3 c Boiling water

Instructions Jump to Ingredients ↑

  1. + Directions : Place the 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. Makes 3 quarts. Serves 8 to 10. Posted by Fred Peters.

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