Beef, Barley and Vegetable Soup

By bcshires

Ingredients

• 2 tablespoons vegetable oil
• 1 pound beef stew meat
• 1 pound meaty beef bones (such as beef shank bones)
• 3 celery stalks, chopped
• 1 large onion, chopped
• 1/4 cup pearl barley
• 4 cups water
• 2 14 1/2-ounce cans beef broth
• 1 28-ounce can diced tomatoes in juice
• 1 10-ounce package frozen corn kernels
• 2 cups frozen sliced okra
• 2 small bay leaves
• 2 teaspoons garlic powder
• 1 1/2 cups frozen peas
• 1 1/2 to 2 teaspoons hot pepper sauce

Preparation

Step 1

Heat oil in large pot over medium-high heat. Add stew meat and bones; sauté until beef is dark brown, about 8 minutes. Transfer beef and bones to plate. Add celery, onion, and barley to pot. Sauté until onion is golden, about 15 minutes. Add 4 cups water, beef broth, tomatoes with juices, corn, okra, bay leaves, and garlic powder. Return beef and bones to pot and bring to boil. Reduce heat to medium-low and simmer uncovered until beef is almost tender, about 1 hour.

Add peas and 1 1/2 teaspoons hot pepper sauce to soup. Cover and simmer until beef is tender, about 30 minutes longer. Season with salt, pepper, and more hot pepper sauce, if desired.