Beef Stew

2 pounds of beef shank

1 1/2 onion

6 cloves of garlic, chopped

3 tablespoons of tomato paste

6 cups of beef and/or Chicken broth 1 cup of carrots

1 cup of celery

1 bay leaf

half teaspoon of rosemary

3/4 cup of barley

Horseradish

Brown shanks in 1 tablespoon of oil then remove

Add onion with salt and sweat for 4-5 minutes

Add garlic, sauté for one minute

Add and tomato paste and cook until slightly brown

Add chicken broth, celery and carrots, Bayleaf and rosemary Return beef shank and all accumulated juices

Bring to a simmer and reduce to low

Cook for three hours and then remove the meat Add barley and simmer 45 minutes

Return the beef, And heat for 3-4 minutes

Serve with horseradish on top