Trim two leeks, cut in half lengthwise and slice into "half moons". Place the leeks in a large bowl and run some cool water over top and swish them around breaking them up and letting the dirt will fall to the bottom of the bowl.
Meanwhile place the 2lbs of boneless beef short ribs in the bottom of a large pot.
Top with the clean leeks, chopped onion, carrot and turnips.
Grind some fresh pepper and add in the 8 cups of beef stock.
Measure and pour in the barely, stir, cover and simmer on the back burner for up to 3 hours.
Before serving, remove meat and chop it into large pieces. Add the meat and a handful of peas to the soup.