Ingredients
1
pound meaty beef bones (such as beef shank bones)
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
1
1/2 to 2 tsp hot pepper sauce
Directions
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.
2.
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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