This stew is really yummy especially on cold evenings. Let it simmer all afternoon for a hearty meal that night.
Preparation time: 40 minutes (slicing and dicing)
Bake time: 4 hours
3 lbs. Beef shank 8 cups water 2 cans stewed or cut up peeled tomatoes
1 yellow onion, sliced thin 1 Tbsp salt 2 tsp. Worcestershire sauce
¼ tsp. Chili powder ½ tsp. Black pepper 2 bay leaves
1 cup diced celery 1 cup sliced carrots 3 cups diced potatoes
1 can green beans 1 can corn 1 can sliced mushrooms
In a large pot add all of the first set of ingredients. Cover and bring to a boil. Lower heat and simmer for 3 hours.
Add celery, carrots, potatoes, green beans, corn and mushrooms. Simmer another hour.
Remove bones and bay leaves. Serve with French Bread!