In a large pot, add the beef chuck, beef shank, onion, garlic, bay leaves, black peppercorns, and a good pinch of salt. Pour in enough water to cover all ingredients.
Add the potatoes, carrots, leeks, celery, turnip, and parsnip into the pot. Continue simmering for an additional 30-60 minutes, until all the vegetables are tender and the beef is fork-tender.