Source: dLife

Chili-flavored soup with chunks of beef with a variety of veggies.

Servings

2 lb Beef, shank, crosscut, raw, choice, 1/4" trim
1.5 cup fresh chopped celery (3 stalks)
1 fresh carrots , bias sliced (equal to about 1/2 cup)
2 cup Cabbage, fresh, chopped , coarsely chopped
1 cup fresh chopped onion , coarsely chopped (1 large)
3 cup cold water
2 cup Juice, tomato, low sodium, canned
1 Bouillon, beef, powdered, serving (equal to 1 tablespoon)
1 tbsp Worcestershire sauce
1 tsp chili powder
2 bay leaves

1 Remove excess fat from meat. Cut meat into 1-inch cubes, reserving bones. In a 3 1/2- to 6-quart slow cooker layer celery, carrot, cabbage, onion, beef and beef bones. Add water, tomato juice, bouillon granules, Worcestershire sauce, chili powder, and bay leaves.
2 Cover and cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours.
3 Remove and discard bones and bay leaves. Skim off fat.

Stewing the bones adds beefy flavor and body to the broth.