Recipe

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• 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 oz) can spicy tomato juice
• 1 tsp worcestershire sauce
• 3/4 tsp salt , to taste
• fresh ground pepper
• 6 oz medium mushrooms, thickly sliced
• 1/4 cup uncooked orzo pasta
• 1 cup fresh peas
• fresh grated parmesan cheese

• 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.