This delicious Rich Beef Barley Soup, inspired by Ina Garten, is the perfect hearty meal for chilly days. It’s easy to make, packed with tender beef, wholesome vegetables, and creamy barley. With simple ingredients you probably already have, it’s a quick and comforting dish that’s sure to warm you up!
Recipe Ingredients :
- 1 tbsp good olive oil
- 2 lb beef oxtails
- Kosher salt and freshly ground black pepper
- 2 c chopped leeks, white and light green parts (2 leeks)
- 2 c (½-inch) diced carrots (4 carrots)
- 1 c chopped yellow onion
- 1 c (½-inch) diced celery (2 stalks)
- 2 garlic cloves, minced
- 2 sprigs fresh thyme
- 3 bay leaves
- 10 c canned beef broth
- 1 c pearled barley
How To Make Rich Beef Barley Soup?
- Brown the Oxtails: Heat the olive oil in a large pot or Dutch oven. Add the oxtails, season with 1 teaspoon salt and ½ teaspoon pepper, and cook over medium-high heat for 10 minutes, turning occasionally, until browned all over. Remove the oxtails with a slotted spoon and set aside.
- Cook the Vegetables: In the same pot, add the leeks, carrots, onion, celery, and garlic. Cook over medium heat for about 10 minutes, stirring occasionally, until the vegetables start to brown.
- Add Herbs & Broth: Tie the thyme sprigs together with kitchen string and add them to the pot along with the bay leaves. Return the oxtails to the pot, pour in the beef broth, and season with 1 teaspoon salt and 1 teaspoon pepper. Bring to a boil, then lower the heat, cover, and simmer for 1 hour. Discard the thyme bundle and bay leaves, then skim off any excess fat.
- Prepare the Barley: Meanwhile, bring 960 ml (4 cups) of water to a boil in a separate pot. Add the barley and simmer for about 30 minutes. Drain and set aside.
- Finish the Soup: Add the cooked barley to the soup, stir, and cook for an additional 15-20 minutes, until the barley is tender. Adjust seasoning with more salt and pepper if needed.
- Serve: Serve hot, with or without the oxtails.
Recipe Tips :
- Brown the Oxtails Well: Make sure to brown the oxtails on all sides before removing them from the pot. This step enhances the flavor and gives the soup a richer, deeper taste.
- Skim the Fat: After simmering the soup, skim off any excess fat to ensure the soup isn’t greasy. This will help create a cleaner, more delicious broth.
- Don’t Skip the Barley: Cooking the barley separately before adding it to the soup ensures it stays tender and doesn’t soak up all the broth. This way, your soup will stay hearty and flavorful.
- Use Fresh Herbs: Fresh thyme and bay leaves bring out the best flavors in the soup. If you can, use fresh rather than dried herbs for a more vibrant taste.
- Adjust Salt to Taste: Different brands of beef broth vary in saltiness, so taste the soup before serving and adjust the salt to your preference for the perfect balance of flavor.
How To Store & Reheat Leftovers?
- Refrigerate: Let the leftover Rich Beef Barley Soup cool to room temperature. Once cooled, transfer it to an airtight container and store it in the refrigerator for up to 3 days.
- Freeze: If you’d like to freeze the soup, cool it completely before transferring it to a freezer-safe container. It can be frozen for up to 3 months.
- Reheat: Place the soup in a microwave-safe bowl, cover loosely, and heat on high for 2-3 minutes, stirring halfway through, until hot.
Nutrition Facts
Serving Size: 1 cup (245 grams)
- Calories: 179
- Total Fat: 3 g
- Saturated Fat: 1 g
- Cholesterol: Not specified
- Sodium: 750 mg
- Potassium: Not specified
- Total Carbohydrate: 29 g
- Dietary Fiber: 2 g
- Sugars: 2 g
- Protein: 9 g
Check out More Recipes:
Ina Garten Rich Beef Barley Soup
Description
This delicious Rich Beef Barley Soup, inspired by Ina Garten, is the perfect hearty meal for chilly days. It’s easy to make, packed with tender beef, wholesome vegetables, and creamy barley. With simple ingredients you probably already have, it’s a quick and comforting dish that’s sure to warm you up!
Ingredients
Instructions
- Brown the Oxtails: Heat the olive oil in a large pot or Dutch oven. Add the oxtails, season with 1 teaspoon salt and ½ teaspoon pepper, and cook over medium-high heat for 10 minutes, turning occasionally, until browned all over. Remove the oxtails with a slotted spoon and set aside.
- Cook the Vegetables: In the same pot, add the leeks, carrots, onion, celery, and garlic. Cook over medium heat for about 10 minutes, stirring occasionally, until the vegetables start to brown.
- Add Herbs & Broth: Tie the thyme sprigs together with kitchen string and add them to the pot along with the bay leaves. Return the oxtails to the pot, pour in the beef broth, and season with 1 teaspoon salt and 1 teaspoon pepper. Bring to a boil, then lower the heat, cover, and simmer for 1 hour. Discard the thyme bundle and bay leaves, then skim off any excess fat.
- Prepare the Barley: Meanwhile, bring 960 ml (4 cups) of water to a boil in a separate pot. Add the barley and simmer for about 30 minutes. Drain and set aside.
- Finish the Soup: Add the cooked barley to the soup, stir, and cook for an additional 15-20 minutes, until the barley is tender. Adjust seasoning with more salt and pepper if needed.
- Serve: Serve hot, with or without the oxtails.
Notes
- Brown the Oxtails Well: Make sure to brown the oxtails on all sides before removing them from the pot. This step enhances the flavor and gives the soup a richer, deeper taste.
- Skim the Fat: After simmering the soup, skim off any excess fat to ensure the soup isn’t greasy. This will help create a cleaner, more delicious broth.
- Don’t Skip the Barley: Cooking the barley separately before adding it to the soup ensures it stays tender and doesn’t soak up all the broth. This way, your soup will stay hearty and flavorful.
- Use Fresh Herbs: Fresh thyme and bay leaves bring out the best flavors in the soup. If you can, use fresh rather than dried herbs for a more vibrant taste.
- Adjust Salt to Taste: Different brands of beef broth vary in saltiness, so taste the soup before serving and adjust the salt to your preference for the perfect balance of flavor.
Ina Garten Rich Beef Barley Soup