Beefy Mushroom Barley Soup

1 pound lean beef chuck, cut into 1-inch cubes
2 Tablespoon olive oil
3 medium onions, coarsely chopped
10 ounce fresh mushrooms, sliced
3 large carrots, sliced
½ cup pearl barley
7 cups beef broth
1 cup tomato juice
salt & pepper to taste
1 cup frozen green peas
2 teaspoons lemon juice

Heat the olive oil in a stockpot over medium-high heat.  Add the beef and sauté until browned.  Transfer to paper towels to drain.  Add the onions and mushrooms to the pan drippings and cook until the onions are golden.  Return the beef to the pot.  Stir in the carrots, barley, broth, tomato juice and salt and pepper, and bring to a boil.  Reduce the heat to medium-low.   Simmer, partially covered, until the beef and barley are tender, about 45 minutes.  Stir in the peas and cook, uncovered, until tender about a5 minutes.  Remove from the heat; stir in the lemon juice, taste and add more salt if desired, and serve.