1 pound cut up chuck
1⁄4 cup olive oil
8 cloves garlic, finely chopped
2 ribs celery, chopped
2 medium carrots, chopped
1 large yellow onion, chopped
1 lb. portobello sliced mushrooms
1⁄4 cup sherry
8 cups beef stock
1⁄2 cup pearl barley
2 tsp. thyme leaves
2 tbsp. fresh lemon juice
Kosher salt and freshly ground black pepper, to taste
1⁄3 cup finely chopped parsley
Heat oil in a 6-qt. pan over medium-high heat.
Brown meat then remove.
Add garlic, celery, carrots, and onion, and cook until soft, about 5 minutes.
Add mushrooms and cook about 5 to 10 minutes.
Add sherry, and cook until evaporated, about 2 minutes.
Add meat, along with stock, and thyme, and bring to a boil; reduce heat to medium-low, and cook, covered and stirring occasionally for 1 hour.
Add barley cook until barley is tender, about 30 minutes.
Stir in juice and season with salt and pepper. Garnish with parsley.
You can add chopped potato or turnip to make it stretch further.