Ingredients

3 tablespoons olive oil

1 1/2 pounds assorted fresh wild mushrooms (such as crimini and oyster), sliced

3/4 pound onions, chopped

2 celery stalks, chopped

4 large garlic cloves, chopped

3 1/2 pounds center-cut beef shank slices (about 3/4 to 1 inch thick)

8 cups canned beef broth

7 cups water

1 1/4 pounds red bell peppers, chopped

1 pound parsnips, peeled, cut into 1/2-inch pieces

1/2 pound carrots, peeled, cut into 1/2-inch pieces

1 3/4 cups pearl barley (about 9 ounces)

1 1/2 cups canned crushed tomatoes with added puree

2 3/4-ounce packages dried porcini mushrooms (see note below), brushed clean of any grit, coarsely chopped

2 tablespoons dried marjoram

1 tablespoon dried thyme

Description

This Recipe Yields Enough To Have Leftovers The Next Day. Serve With Glasses Of Beer Or Zinfandel For A Warming Autumn Supper.

View Full Recipe