Ingredients
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1 large onion, chopped
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2 tablespoons oil
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1 -1 1/2 lb stew meat
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3 stalks celery, chopped
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1/4 cup barley (not quick cooking)
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4 cups water
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2 (14 1/2 ounce) cans beef broth
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1 (29 ounce) can diced tomatoes
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1 (10 ounce) package frozen corn
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2 cups carrots, sliced
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2 bay leaves
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2 teaspoons garlic powder
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1 1/2 cups frozen peas
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1 1/2-2 teaspoons hot pepper sauce
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salt and pepper
Instructions
- Heat oil in a large dutch oven.
- Add meat, season with salt and pepper and saute until dark brown. (About 8 minutes).
- Remove beef and set aside.
- Add celery, onions and barley to pan and saute until onion is golden (about 15 minutes).
- Add water, broth, tomatoes, corn carrots, bay leaves, and garlic.
- Return beef to pot and bring to a boil.
- Reduce heat to med/low and simmer uncovered one hour.
- Add peas and hot pepper sauce.
- Cover and simmer 30 more minutes.
- Season to taste with salt and pepper and additional hot sauce if desired.
- Serve.
- Wait for the compliments.