3 qt. water
3 potatoes, diced
2-3 lb. shank meat (or any stew meat)
2 ribs celery with leaves
29-oz. can tomatoes
1 shank bone sawed in pieces
salt and pepper to taste
1/2 cup chopped parsley
2 beef bouillon cubes (optional)
1/2 teaspoon thyme
3 carrots, cut up in chunks
2 bay leaves
1 onion, sliced
1/4 teaspoon savory
Boil water, put in meat, bone, and bouillon cubes. Bring to a boil, and cook for 2-1/2 hours. When cooled discard the congealed fat. Bring broth to boil again. Add the vegetables, salt, pepper, and the herbs and simmer covered for 20-30 minutes depending on how large the carrot and/or potato chunks have been cut.
Serves 4-6