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

1. Heat oil in large pot over medium-high heat.
2. Add stew meat and bones; saute until beef is dark brown, about 8 minutes.
3. Transfer beef and bones to plate.
4. Add celery, onion, and barley to pot.
5. Saute until onion is golden, about 15 minutes.
6. Add 4 cups water, beef broth, tomatoes with juices, corn, okra, bay leaves, and garlic powder.
7. Return beef and bones to pot and bring to boil.
8. Reduce heat to medium-low and simmer uncovered until beef is almost tender, about 1 hour.
9. Add peas and 1 1/2 teaspoons hot pepper sauce to soup.
10. Cover and simmer until beef is tender, about 30 minutes longer.
11. Season with salt, pepper, and more hot pepper sauce, if desired.

vegetable oil, meat, beef, celery stalks, onion, pearl barley, water, beef broth, tomatoes, corn, okra, bay leaves, garlic, frozen peas, hot pepper

Taken from www.epicurious.com/recipes/food/views/beef-barley-and-vegetable-soup-104691 (may not work)