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.
Cover and cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours.
Remove and discard bones and bay leaves. Skim off fat.