When stew meat is not available, soup bones are the go-to stewing option. Do you do bone broth? This is also the number one choice of cut for those making bone broth. At Liberty Hill Farm, we place the soup bones in the slow cooker along with some onions, celery, maybe a carrot, salt, and a few shots of organic cider vinegar. Let that go for 24 hours. Strain out the meat and use for stew. Leave the broth in for another 24 hours (or whenever you can get back to it!) Strain out the bits. Let cool, and freeze.