Beefy Mushroom Barley Soup
from: Penzey's Spices

Ingredients:
  * 1 lb lean beef chuck (beef stew meat), cut into 1 inch cubes
  * 2 tablespoons olive oil
  * 3 medium or 2 large onions, coarsely chopped
  * 10 oz fresh mushrooms, sliced
  * 3 large carrots, sliced
  * 1/2 cup pearl barley
  * 7 cups beef broth (I used 1 4 cup container of beef brother and 3 cups water mixed with Penzey's beef base for 1 cup)
  * 1 cup dry red wine (or tomato juice)
  * Salt and pepper to taste (instead, I used 2 teaspoons Penzey's Beef Roast Seasoning, and freshly ground black pepper)
  * 1 cup frozen peas, or 1 can green peas.
  * 2 teaspoons lemon juice.

To cook:
  - Heat the olive oil in a stock pan over medium high heat; pat the beef cubes dry, then add beef to the oil and saute till brown. Remove beef to drain on paper towels.
  - Add the onions and mushrooms to the pan and saute till the onions are golden. 
  - Return the beef to the pot, and add carrots, barley, broth, wine and seasonings, and stir well.
  - Bring to a boil, then reduce heat to simmer and simmer till beef and barley are tender, about 45 minutes. 
  - Stir in the peas, cook briefly till heated through, then add lemon juice. 
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