Vegetable Beef Soup by Dad Cooks Dinner

– 3 pounds beef bones (or beef soup bones)
– 1 1/2 pounds meatybeef shanks (oroxtail, or short ribs – you want cheap beef, on the bone)
– 1 can (6 ounces) tomato paste
– 2 medium onions, peeled and halved
– 1 head garlic, top 1/3 rd trimmed off
– 2 carrots, peeled
– 2 stalks celery, trimmed
– 4 sprigs fresh thyme
– 10 peppercorns
– 1 teaspoon kosher salt
– 2 bay leaves
– Water to cover (8 to 12 cups)
– 1 tablespoon vegetable oil
– 1 1/2 pounds beef stew meat, cut into 1 inch cubes
– 1 teaspoon fine sea salt
– 1/2 teaspoon pepper
– 1 large onion, chopped
– 3 cloves garlic, minced
– 1 teaspoon dried thyme
– 1/2 teaspoon fine sea salt
– 8 cups beef broth
– 1 (28-ounce) can crushed tomatoes
– 1 pound (3 to 4) Yukon gold potatoes, cut into 1 inch cubes
– 1 (16-ounce) bag frozen mixed vegetables
– Salt and pepper to taste

Prep Time: 15 min
Cook Time: 3 hours
Total Time: 3 hours 15 min