Ina Garten Beef and Barley Soup is made with beef oxtails, leeks, carrots, yellow onion, celery, garlic, fresh thyme, bay leaves, beef broth, and pearled barley. This easy Beef and Barley Soupn creates a comforting dinner that takes about 1 hour and 45 minutes to prepare and can serve up to 6 people.
? Why You’ll Love This Beef And Barley Soup Recipe:
- Rich Flavor: The well-browned oxtails and fresh herbs give the soup a deep, savory flavor that is incredibly satisfying.
- Hearty and Filling: The combination of tender beef, wholesome barley, and a variety of vegetables makes this soup a complete and nourishing meal.
- Simple Ingredients: Uses common, easy-to-find ingredients that are likely already in your pantry.
- Comforting and Warm: Perfect for cold days, this soup is comforting and warms you up from the inside out.
- Easy to Follow: Clear, step-by-step instructions make it easy to prepare, even for beginners.
Ina Garten Beef And Barley Soup Ingredients
- 1 tablespoon good olive oil
- 2 pounds beef oxtails
- Kosher salt and freshly ground black pepper
- 2 cups chopped leeks, white and light green parts (2 leeks, thoroughly washed)
- 2 cups (1/2-inch) diced carrots (4 carrots)
- 1 cup chopped yellow onion
- 1 cup (1/2-inch) diced celery (2 stalks)
- 2 garlic cloves, minced
- 2 sprigs fresh thyme
- 3 bay leaves
- 10 cups canned beef broth
- 1 cup pearled barley
How To Make Ina Garten Beef And Barley Soup
- Heat the oil and brown the oxtails: Heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the oxtails, 1 teaspoon of salt, and 1/2 teaspoon of pepper. Cook, stirring occasionally, for 10 minutes until browned all over. Remove the oxtails with a slotted spoon and set aside.
- Cook the vegetables: Add the leeks, carrots, onion, celery, and garlic to the pot and cook over medium heat, stirring occasionally, for 10 minutes, until the vegetables start to brown.
- Add herbs and broth: Tie the thyme sprigs together with kitchen string and add to the pot along with the bay leaves. Return the oxtails to the pot, add the broth, 1 teaspoon of salt, and 1 teaspoon of pepper. Raise the heat and bring to a boil. Lower the heat, cover, and simmer for 1 hour. Discard the thyme bundle and the bay leaves, and skim off the fat.
- Cook the barley: Meanwhile, bring 4 cups of water to a boil in a separate pot. Add the barley and simmer uncovered for 30 minutes. Drain and set aside.
- Combine and finish the soup: When the soup is ready, add the cooked barley to the soup and cook for another 15-20 minutes, until the barley is tender. Taste and adjust seasoning with additional salt and pepper if needed. Serve hot, with or without the oxtails.
Recipe Tips
- Thoroughly Wash Leeks: Leeks can be dirty inside, so slice them and wash them well to remove all dirt.
- Brown the Oxtails Well: Make sure the oxtails are well-browned on all sides. This step adds deep flavor to the soup.
- Tie the Thyme: Use kitchen string to tie the thyme sprigs together. This makes it easy to remove them later.
- Simmer Gently: After bringing the soup to a boil, lower the heat and simmer gently. This helps develop the flavors without boiling off the liquid too quickly.
- Cook Barley Separately: Boil the barley in a separate pot to ensure it cooks evenly and doesn’t make the soup too starchy.
What To Serve With Beef And Barley Soup?
Beef and Barley Soup goes well with crusty bread, a green salad, roasted veggies, or mashed potatoes. You can also serve it with a cheese platter, broccoli, spinach, or cornbread for a tasty meal.
How To Store Leftovers Beef And Barley Soup?
- Refrigerate: Store the soup in an airtight container in the fridge for up to 3 days.
- Freeze: Pour the soup into a freezer-safe container and freeze for up to 3 months. To thaw, place it in the fridge overnight before reheating.
How To Reheat Leftovers Beef And Barley Soup?
- In The Oven: Preheat the oven to 350°F (175°C). Place the soup in an oven-safe dish and cover with foil. Heat for about 20-25 minutes until hot.
- In The Microwave: Transfer the soup to a microwave-safe bowl. Heat on high for 2-3 minutes, stirring halfway through.
- On The Stove: Pour the soup into a pot and heat over medium heat, stirring occasionally, until warmed through.
FAQs
Can I Use A Different Cut Of Beef Instead Of Oxtails?
Yes, you can use beef shanks or short ribs as a substitute, but oxtails provide the richest flavor.
Do I Need To Soak The Barley Before Cooking?
No, pearled barley does not require soaking before cooking.
Can I Use Dried Thyme Instead Of Fresh Thyme?
Yes, use 1 teaspoon of dried thyme if you don’t have fresh thyme sprigs.
Can I Make This Soup In A Slow Cooker?
Yes, you can brown the oxtails and sauté the vegetables on the stove, then transfer everything to a slow cooker and cook on low for 6-8 hours.
Why Is My Barley Still Hard?
If the barley is still hard, it may need more cooking time. Simmer for an additional 10-15 minutes until tender.
Ina Garten Beef And Barley Soup Nutrition Facts
- Calories 313
- Total Fat 11g
- Saturated Fat 4.5g
- Trans Fat 0.6g
- Cholesterol 55mg
- Sodium 1288mg
- Potassium 658.7mg
- Total Carbohydrates 33g
- Dietary Fiber 7.3g
- Sugars 6.1g
- Protein 21g
Try More Ina Garten Recipes:
- Ina Garten Mushroom Farro Soup
- Barefoot Contessa Rosemary White Bean Soup
- Ina Garten Roasted Potato Leek Soup
- Ina Garten Tuscan White Bean Soup
Ina Garten Beef And Barley Soup
Description
Ina Garten Beef and Barley Soup is made with beef oxtails, leeks, carrots, yellow onion, celery, garlic, fresh thyme, bay leaves, beef broth, and pearled barley. This easy Beef and Barley Soupn creates a comforting dinner that takes about 1 hour and 45 minutes to prepare and can serve up to 6 people.
Ingredients
Instructions
- Heat the oil and brown the oxtails: Heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the oxtails, 1 teaspoon of salt, and 1/2 teaspoon of pepper. Cook, stirring occasionally, for 10 minutes until browned all over. Remove the oxtails with a slotted spoon and set aside.
- Cook the vegetables: Add the leeks, carrots, onion, celery, and garlic to the pot and cook over medium heat, stirring occasionally, for 10 minutes, until the vegetables start to brown.
- Add herbs and broth: Tie the thyme sprigs together with kitchen string and add to the pot along with the bay leaves. Return the oxtails to the pot, add the broth, 1 teaspoon of salt, and 1 teaspoon of pepper. Raise the heat and bring to a boil. Lower the heat, cover, and simmer for 1 hour. Discard the thyme bundle and the bay leaves, and skim off the fat.
- Cook the barley: Meanwhile, bring 4 cups of water to a boil in a separate pot. Add the barley and simmer uncovered for 30 minutes. Drain and set aside.
- Combine and finish the soup: When the soup is ready, add the cooked barley to the soup and cook for another 15-20 minutes, until the barley is tender. Taste and adjust seasoning with additional salt and pepper if needed. Serve hot, with or without the oxtails.
Notes
- Thoroughly Wash Leeks: Leeks can be dirty inside, so slice them and wash them well to remove all dirt.
- Brown the Oxtails Well: Make sure the oxtails are well-browned on all sides. This step adds deep flavor to the soup.
- Tie the Thyme: Use kitchen string to tie the thyme sprigs together. This makes it easy to remove them later.
- Simmer Gently: After bringing the soup to a boil, lower the heat and simmer gently. This helps develop the flavors without boiling off the liquid too quickly.
- Cook Barley Separately: Boil the barley in a separate pot to ensure it cooks evenly and doesn’t make the soup too starchy.
Ina Garten Beef And Barley Soup, Barefoot Contessa Beef And Barley Soup