It came from a Cincinnati newspaper, I made modifications to the recipe based on the way Mom made it.
14 cups water
1 1/2 - 2 lbs beef shank or chuck
Parsley
2-3 bay leaves
Celery chopped, to taste
1 large onion chopped
2 large potatoes
2 large carrots
1 cube beef stock
1/4 tsp dried thyme
1 cup quick barley
salt and pepper to taste
Saute onion, add beef, brown. Add water, vegetables, spices. Simmer for about one hour.
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