Meat & Base

NutritionSortLoading...
Loading...

1.5 lb stew beef

4–5 marrow bones (optional, for richness)

2–3 tbsp all-purpose flour

¼ tsp salt

¼ tsp black pepper

Oil for browning

Select allAdd

SortLoading...
Loading...

Liquids

8 cups beef stock

4 cups diced tomatoes, with juices

Select allAdd

SortLoading...
Loading...

Vegetables

1.5 cups diced onion

1–1.5 cups diced celery

1–1.5 cups diced carrots

1 cup diced potatoes

1 cup diced sweet potato

1 lb frozen okra

1 lb frozen chopped spinach

½–1 lb frozen peas

Select allAdd

Grains & Beans

SortLoading...
Loading...

1 cup dried barley, cooked separately per package instructions

1 can (15 oz) beans, drained (kidney, black, or cannellini)

Select allAdd

Herbs & Seasonings

SortLoading...
Loading...

2–3 cloves garlic, minced

2 bay leaves

1 tsp oregano

1 tsp thyme

1 tsp basil

¼ cup fresh parsley, chopped (or 1–2 tbsp dried)

Salt and pepper, to taste

Select allAdd

Instructions

1. Prepare, season, and brown the beef

   Pat the stew beef dry with paper towels.

   Cut the beef into small 1-inch cubes.

   Place the beef into a large zip-top bag.

   Add to the bag:

   2–3 tablespoons flour

   ¼ teaspoon salt

   ¼ teaspoon black pepper

   Seal the bag and shake well to coat evenly.

   Heat a large heavy-bottomed stockpot or Dutch oven over medium-high heat with a small amount of oil.

   Brown the beef in batches until lightly browned and about ¾ cooked (not fully seared).

   Remove beef and set aside.

2. Build the flavor base

   In the same pot, add the onion, celery, and carrots.

   Cook over medium heat until softened and lightly golden, about 5–7 minutes.

   Add the garlic and cook 30 seconds, until fragrant.

3. Deglaze and combine

   Return the beef to the pot.

   Add the marrow bones, beef stock, and diced tomatoes (with juices).

   Stir well, scraping up any browned bits from the bottom.

4. Season and simmer

   Add to the pot:

   Beans

   Bay leaves

   Oregano, thyme, and basil

   Potatoes

   Sweet potatoes

   Frozen peas

   Frozen chopped spinach

   Bring to a gentle boil, then reduce to a low simmer.

   Cover partially and simmer for 2 to 3 hours, stirring occasionally.

5. Cook the barley separately

   While the soup simmers, cook 1 cup dried barley according to the package instructions.

   Drain if needed and set aside.

6. Add okra

   About 1 hour before the end of cooking, add the frozen okra.

   Stir and continue simmering.

7. Finish the soup

   During the final 10–15 minutes, stir in the cooked barley.

   Add the parsley.

   Taste and adjust salt and pepper as needed.

8. Rest and serve

Remove and discard bay leaves and marrow bones.

Let the soup rest for 15 minutes before serving.