This recipe can be adjusted to your liking. Try adding in ½ cup pearl Barley with an additional cup of water and additional cup of V-8 juice. In lieu of barley, add in ½ – 1 cup of small pasta such as Ditalini.
2 lbs Beef Stew Meat, cut into 1½ inch pieces
1 Tbsp. Vegetable Oil or mild Olive Oil
3 cups Beef Broth
3 cups V-8 Vegetable Juice
3 cups Water
½ cup Red Wine (for deglazing the pan or use extra beef broth)
1 onion, finely chopped
1 stalk celery, cut into 1-inch pieces
2 carrots, peeled and sliced
3 russet potatoes, peeled and cut into 1½ inch pieces
1 tsp. minced Garlic
1 (14 ounce) can corn, drained — or use a small bag of frozen corn
1 (14 ounce) can cut green beans, drained — or use a small bag of frozen green beans
1 (14 ounce) can diced tomatoes with juice
1 (16 ounce) package frozen mixed vegetables
2 Beef Bouillon cubes
2 tsps. dried Basil
1 tsp. dried Oregano
2½ tsps. Salt
½ tsp. Black Pepper
1 Tbsp. Worcestershire Sauce
1 Bay Leaf
Heat oil in a large 6 quart or larger stew pot. Add the stew meat and brown thoroughly on all sides. Add red wine and deglaze the bottom of the pot, stirring all the brown bits on the bottom until the wine is reduced by at least one half. Add chopped onion and minced garlic, then saute for 5 minutes longer.
Add remaining ingredients and stir well. Just when the mixture starts to boil cover, and reduce heat to a simmer. Allow the soup to simmer with the lid slightly ajar for 1 hour, stirring occasionally, until all vegetables and meat are tender.
If desired, add more salt and pepper, and discard bay leaf.
The red wine works best in getting the full flavor this recipe provides. You can try different veggie blends to satisfy your own taste. Give lima beans, okra, cabbage, zucchini, or squash a try if you like, just make sure you are substituting one ingredient for another. Enjoy!