Beef Soup using a Slow Cooker


  • 2 pounds beef shank
  • 1 pound beef short ribs
  • 8 cups water
  • 1/2 onion
  • 1 head garlic (set two cloves aside)
  • 1 corn
  • 1 carrot
  • 1 zucchini
  • 1 chayote (can eliminate if unable to find)
  • 1 potato (I used a red one but any kind works)
  • 2 tomatoes
  • 14 green beans
  • 1/2 bunch cilantro
  • 1 tablespoon salt


  1. preheat 2 liter of water in a large pot on the stove with medium flame
  2. preheat the slow cooker with 2L (approximately 8 cups) of water on high heat
  3. cut the meat into pieces (I did about 2-3 inch pieces) you can cut to your liking
  4. place the meat and two tomatoes into the pot. Cook meat for 15-20 minutes and tomatoes for 10 minutes (or until the skin starts peeling off)
  5. wash and cut all the vegetables (corn, carrots, zucchini, green beans, chayote and potato) into at least 6 pieces so that every bowl gets about 2 servings of each veggie
  6. Chop the cilantro into small pieces
  7. Remove the tomato from the pot after 10 minutes and continue cooking meat for 20 minutes total.
  8. Make sauce by blending 2 garlic cloves, 2 cooked tomatoes and 1 tablespoon salt into a blender
  9. Remove meat from pot and place into a colander to rinse any excess blood
  10. In the slow cooker at the sauce, garlic, onion, and vegetables (try to push veggies to bottom of pot to allow for better cooking)
  11. Cook on high heat for 6 hours (if you have the chance stir after a couple of hours to ensure even cooking). You can also cook on low for 8 hours.
  12. After 6 hours add the chopped cilantro and cook for 10 more minutes
  13. Turn off the crockpot and enjoy!