Categories: Beef, Main Dish, Soup
Ingredients
- 1 lb beef stew meat
- 2 carrots, sliced
- 2 stalks celery, sliced
- 1 cup chopped yellow onion
- 2 cloves garlic, minced
- 5 cups beef stock or 5 cups broth
- 1 (11 1/2 ounce) can spicy tomato juice
- 1 teaspoon Worcestershire sauce
- 3/4 teaspoon salt, to taste
- fresh ground pepper
- 6 ounces medium mushrooms, thickly sliced
- 1/4 cup uncooked orzo pasta
- 1 cup fresh peas or 1 cup frozen peas
- fresh grated parmesan cheese
Directions
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In a lsrge pot, over high heat, add the first 10 ingredients; stir to combine.
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Bring to a boil.
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Lower heat to medium-low, cover, and simmer for 1 hour, 15 minutes.
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Add in the mushrooms and orzo.
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Simmer covered for 10 more minutes.
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Add in peas, stir; cook uncovered for about 10 more minutes or until ingredients are tender; adjust seasoning to taste.
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Ladle into individual soup bowls and sprinkle with parmesan cheese.