beef vegetable soup with barley

Ingredients

• 12 ounces beef stew meat
• 2 - carrots, peeled and sliced
• 2 - sliced celery stalks
• 1 cup chopped yellow onion
• 1 - garlic cloves, minced
• 5 cups beef broth or stock
• 1 can spicy tomato juice
• 1 teaspoon worcestershire sauce
• 3/4 teaspoon salt
• - freshly ground pepper to taste
• 6 ounces medium mushrooms, thickly sliced
• 1/4 cup uncooked barley
• 1 cup fresh or frozen peas
• - freshly grated parmesan cheese for topping