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A real rib-sticker. Get a head start by cooking the barley the day before, then cool and refrigerate until needed.

3/4 cup pearl barley

8 cups water

2 tablespoons olive oil

3 stalks celery, cut into 1/4-inch thick slices

1 large (12 ounces) onion, chopped

1 1/2 pounds mushrooms, trimmed and thickly sliced

2 tablespoons tomato paste

5 carrots, peeled and each cut lengthwise in half, then crosswise into 1/4-inch slices

2 cans (14 1/2 ounce each) beef broth

1/4 cup dry sherry

1 1/2 teaspoons salt

1. In 3-quart saucepan, combine barley and 4 cups water; heat to boiling over high heat. Reduce...