Beef, Barley, and Vegetable Soup
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
Heat oil in large pot over medium-high heat. Add stew meat and
bones; saute until beef is dark brown, about 8 minutes. Transfer beef
and bones to plate. Add celery, onion, and barley to pot. Saute 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.
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