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

1. In a lsrge pot, over high heat, add the first 10 ingredients; stir to combine.

2. Bring to a boil.

3. Lower heat to medium-low, cover, and simmer for 1 hour, 15 minutes.

4. Add in the mushrooms and orzo.

5. Simmer covered for 10 more minutes.

6. Add in peas, stir; cook uncovered for about 10 more minutes or until ingredients are tender; adjust seasoning to taste.

7. Ladle into individual soup bowls and sprinkle with parmesan cheese.

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