Beef and Barley Stew

Name: Beef and Barley Stew
Ingredients: 1 pound stew beef; 1 (28-ounce) can crushed tomatoes; 3 cups AB's Beefy Broth, recipe follows; 1/2 cup pearl barley; 3 large carrots, peeled, halved and cut into 1/2-inch slices; 2 stalks celery, cut into 1/2-inch slices; 1 large russet potato, peeled and diced; 1 medium yellow onion, diced; 1/2 teaspoon dried thyme; 1/2 teaspoon dried rosemary; 1/2 teaspoon dried marjoram; 1 teaspoon kosher salt; 1/2 teaspoon freshly ground black pepper; Malt, balsamic or sherry vinegar, for serving; Vegetable oil; Salt and pepper; 3 pounds combined beef shank and oxtail pieces; 2 onions, quartered; 2 ribs celery, halved; 2 carrots, halved; 3 cloves garlic; 1 bunch fresh parsley; 1 teaspoon whole black peppercorns; 2 quarts water