Ingredients

Organic beef short ribs and bones, the meatier the better
A few dashes Worcestershire sauce
1 tsp. steak/beef dry seasonings
2 bay leaves
1 tsp. rosemary
1 tsp. sweet marjoram
1 tsp. sweet basil
1 onion, chopped
1 clove garlic, minced
1/2 tsp. salt
1/2 tsp. pepper
2 12oz. cans stewed tomatoes
1-2 butternut squash, peeled and cut into medium-sized chunks
6-8 white or Yukon gold potatoes, cut into medium-sized chunks
1 small bag mini carrots
2 sweet potatoes, peeled and cut into medium-sized chunks
1 12 oz. can whole kernel corn

Directions

Put short ribs in large crockpot with water to cover. Add Worcestershire sauce, seasonings, bay leaves, rosemary, marjoram and basil. Cook for 3-4 hours.

After the 3-4 hours remove bones from soup broth and discard, make sure bone marrow remains in crock pot. Next, add to the remaining beef and broth all remaining ingredients. Cook in crockpot until potatoes are done.  Serve with fresh warmed crusty potato and rosemary bread or other artisan breads and fresh butter.  Enjoy.

Dr. Kathleen Nelson, Colfax, CA