Ingredients:
1 large beef shank
3 or more of beef stock bones, (for collagen )
2 large carrots can be grated or cubed
1 large turnip, grated or cubed
1 large potato, grated or cubed
1/2 cup of barley
1 cup each of frozen peas, frozen corn, cut green beans, celery, onion, leeks.
1 large fresh tomatoe
1 pkt dry onion soup mix
2 litres/quarts of beef stock
1 can of beans, (butter, kidney, red or black – your choice).
1 can of tomato sauce or diced tomatoes,seasoned if possible.
1 small can of tomato paste, pre-dissolved
Salt and pepper to taste.
Method:
Bring 2 to 3 litres of water to the boil.
In a small pan, brown the beef shank and the stock bones with some onion.
Now add all ingredients, except the can of beans, to the slow cooker.
Add the shank and bones, then the boiling water to fill the cooker saving a little to loosen up the drippings in the pan which can be added to the cooker.
Add the salt and pepper, cover and cook for a minimum of 12 hrs.
Add the can of beans 15 to 20 minutes before turning the cooker off.
I used Wally’s homemade beef stock, tomato sauce and seasoned tomato powder in lieu of the store-bought products.
This recipe can be adapted to be made in a 5 quart/litre pot on the stove top, and the cook time can be reduced to 4 hours.
Tried, tested and approved by Doris Paul for sharing.
Submitted by: Wally Paul
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