“Better than Campbell’s but just as comforting! Loosely based on a gourmet cooking magazine’s recipe for Beef Barley soup, I didn’t have any barley or okra, so I added root veggies to make it more hearty, like a rich broth with the chunkyness of stew. It turned out to be the best soup I’ve ever made! DH, stepson and baby girl kept coming back for more.”
photo by anniesnomsblog
photo by Brandy M.
photo by anniesnomsblog
photo by Judy OConner
Ready In:2hrs



  • 1lb beef stew meat
  • 1onion
  • 3celery ribs
  • 10baby carrots (or a couple regular carrots)
  • 2potatoes (peeled if you like)
  • 1cup frozen corn
  • 1cup frozen peas
  • 2(14 ounce) cans diced tomatoes (I use salt-free)
  • 12cups beef broth (or 2 14-oz cans)
  • 2small bay leaves
  • 2teaspoons garlic powder
  • 2tablespoons olive oil (or any cooking oil)
  • 4cups water
  • 2teaspoons hot pepper sauce


  • Cut meat into small, bite-size (1/2″) pieces.
  • In a large pot or dutch oven, saute meat in 1 T oil on medium-high heat until all sides are brown.
  • Set aside on a plate.
  • Chop celery, onion, potatoes, and carrots into bite-size pieces.
  • Saute celery and onion in remaining 1 T oil until onion is golden (about 10 minutes).
  • Add browned beef, water, broth, tomatoes with juices, carrots, potatoes, corn, bay leaves and garlic.
  • Bring to a boil.
  • Reduce heat and simmer uncovered until beef is almost tender, about an hour.
  • Add peas and hot sauce to soup.
  • Cover and simmer until beef is tender, about 30 minutes longer.
  • Serve and season with freshly ground black pepper, hot sauce, or crumbled saltines, if desired.

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