3 tbsp. oil
3 beef shank cross cuts each 1" thick (2 lbs.)
5 lg. carrots, cut up
5 med. celery stalks, cut up
2 lg. onions, diced
3/4 lb. mushrooms, chopped
11 c. water
3/4 c. barley
2 tsp. salt
1 tsp. oregano leaves
1/2 tsp. black pepper
1 bunch broccoli, cut up

In an 8-quart Dutch oven over medium high heat, in hot oil cook beef shank cross cuts until well browned on both sides. Remove beef to plate. In drippings remaining in Dutch oven, cook carrots, celery, onions and mushrooms until lightly browned, stirring mixture occasionally.

Return beef to Dutch oven, and add water and next five ingredients. Over high heat, bring to boiling, stirring to loosen brown bits from bottom. Reduce heat to low, cover and simmer 1 1/2 hours or until beef and barley are tender, stirring occasionally. Skim fat. Yield: 16 cups or 10 main dish servings.