Slow-cooked Beef and Vegetables

The meaty shank soup bone or short ribs (or other beef cut) is browned, then vegetables are sauteed, and all of it is simmered for several hours. Depending on the amount of broth or water, this makes a good stew or soup.

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Equipment

1 gal Dutch oven or 4-8 qt. stock pot

Ingredients

2-6 tbsp oil butter, or fat in divided amounts, added as needed
1-2 meaty shank soup bones OR 4-5 beef short ribs
1 cup celery thinly sliced
1 cup onion chopped
2-4 cups vegetables, include what you have - broccoli, cauliflower, summer squash, zucchini, green/yellow beans, winter squash, pod peas, sweet potatoes, greens, kale chopped
16-28 oz. diced or crushed tomatoes, opt.
2-6 cups broth or water chicken or beef, use enough to bring liquid to the level of the vegetables and meat
1/2 carrot per person, cleaned

Instructions

Brown meaty shank soup bones or short ribs in oil for 3-4 minutes on each side in dutch oven. Remove from pot.
Saute the fresh vegetables. Add oil as needed.
Put the meat back in the pot under the vegetables. You do this by pushing the vegetables to the side and putting the meat down, then covering the meat with the vegetables.
If using tomatoes, cover with diced tomatoes. Add broth to the level of the vegetables.
Put whole cleaned carrots on the top of the vegetables. Drizzle lightly with oil.
Cover pot. Bring to a boil, turn to low, and simmer for 2-3 hours.
Slice cooked carrots. As they are on the top, they are easy to reach. You don't need to take them out of the pot; just slice them where they are.
Take meat out, cut into fine pieces or shred. Cut marrow or fat into small pieces. Add all meat and fat back to pot and stir it all together.
Serve as is, or over rice or cooked potatoes.

Notes

The carrots tend to be sweeter when left to cook as a whole carrot. And they slice up really easily after 2-3 hours.

This is an -ish recipe. Lots of meats and vegetables can be used giving it different flavors each time.