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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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