Joyce's Vegetable Beef Soup

• 1 12 lbs lean beef chuck roast, cubed
• 12 lb beef shank, with bone
• flour
• 3 tablespoons butter
• 48 ounces tomato juice
• 28 ounces crushed tomatoes
• 32 ounces beef stock
• 2 cups hot water
• 3 turnips, peeled and diced
• 1 onion, diced
• 2 carrots, diced
• 2 stalks celery, diced
• 12 green cabbage head, chopped
• 2 garlic cloves, chopped
• 2 bay leaves
• 1 tablespoon sugar
• 2 12 teaspoons seasoning salt, 'Janes Krazy Mixed-Up Seasonings' brand
• 12 teaspoon crushed red pepper flakes
• 12 teaspoon allspice
• 14 teaspoon ground cloves
• 1 lb frozen mixed vegetables

1. Salt and pepper meat.
2. Shake in a bit of flour.
3. Melt butter in large pot.
4. Brown meat well on all sides.
5. Add all remaining ingredients except frozen veggies.
6. Bring to boil.
7. Reduce heat.
8. Cover and simmer 2 hours.
9. Add frozen veg.
10. Simmer another 30-60 minute
11. Remove bone and bay.

lean beef chuck roast, beef shank, flour, butter, tomato juice, tomatoes, beef stock, water, onion, carrots, stalks celery, green cabbage, garlic, bay leaves, sugar, salt, red pepper, allspice, ground cloves, mixed vegetables

Taken from www.food.com/recipe/joyces-vegetable-beef-soup-485769 (may not work)