2 tablespoons vegetable oil 1 pound beef stew meat 1 pound meaty beef bones (such as beef shank bones) 3 celery stalks, chopped 1 large onion, chopped 1/4 cup pearl barley 4 cups water 2 14 1/2-ounce cans beef broth 1 28-ounce can diced tomatoes in juice 1 10-ounce package frozen corn kernels 2 cups frozen sliced okra 2 small bay leaves 2 teaspoons garlic powder 1 1/2 cups frozen peas 1 1/2 to 2 teaspoons hot pepper sauce
Heat oil in large pot over medium-high heat. Add stew meat and bones; saute until beef is dark brown, about 8 minutes. Transfer beef and bones to plate. Add celery, onion, and barley to pot. Saute until onion is golden, about 15 minutes. Add 4 cups water, beef broth, tomatoes with juices, corn, okra, bay leaves, and garlic powder. Return beef and bones to pot and bring to boil. Reduce heat to medium-low and simmer uncovered until beef is almost tender, about 1 hour.
Add peas and 1 1/2 teaspoons hot pepper sauce to soup. Cover and simmer until beef is tender, about 30 minutes longer. Season with salt, pepper, and more hot pepper sauce, if desired.