BEEF STEW
1 package soup bones
1 c frozen carrots
1/2 c frozen corn
1/2 c frozen peas
4 small potatoes, cut in cubes
14.5 oz can diced tomatoes
1 tbsp white vinegar
1 tbsp balsamic vinegar
1 1/2 tsp salt
1/2 tsp pepper
1 tsp onion powder
1/2 tsp garlic powder
1 1/2 tsp Italian seasoning

Place frozen soup bones with 2 cups water in Instant Pot high pressure for 70 minutes, Crock-Pot low for 8-12 hours, or stove top for 4-6 hours (adding water as needed).

Remove meat bones from pot and let cool. In pot mix all remaining ingredients and seasonings. Shred meat, add to pot and stir. Add 1-2 cups of water, if needed, so water is just below vegetable level.

Pressure cook low for 20 minutes, crock pot low for 6 hours or stove top simmer for 1 hour.

Serves 4-6