Beef and Barley Stew

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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

AB's Beefy Broth:

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