Ina Garten Beef And Barley Soup

This Ina Garten beef and barley soup is a hearty and flavorful recipe, which is made with tender beef oxtails and pearled barley. It’s the ultimate comfort food recipe, perfect for cozy weeknight dinners, and ready in about 2 hours and 25 minutes.

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

1. Brown the oxtails: Heat olive oil in a large Dutch oven over medium-high heat. Add oxtails, 1 teaspoon salt, and 1/2 teaspoon pepper. Cook for 10 minutes until browned on all sides, then remove and set aside.
2. Cook the vegetables: Add leeks, carrots, onion, celery, and garlic to the pot. Cook for 10 minutes, stirring occasionally, until softened and lightly browned.
3. Add herbs and broth: Tie thyme sprigs with kitchen string. Add thyme, bay leaves, browned oxtails, beef broth, 1 teaspoon salt, and 1 teaspoon pepper. Bring to a boil, then reduce heat, cover, and simmer for 1 hour. Remove thyme and bay leaves, and skim excess fat.
4. Cook the barley separately: In another pot, boil 4 cups water. Add barley and simmer uncovered for 30 minutes. Drain and set aside.
5. Combine and finish the soup: Stir cooked barley into the soup and simmer 15-20 minutes until barley is tender. Adjust seasoning to taste and serve hot.

Recipe Tips

• How to wash leeks properly: Slice leeks in half lengthwise and rinse under running water to remove hidden dirt.
• Why brown oxtails first: Browning adds rich flavor to the broth and deepens the overall taste of the soup.
• Can I skip tying the thyme? Tying herbs with kitchen string makes them easier to remove after cooking.
• How to avoid cloudy soup: Simmer gently instead of boiling to keep the broth clear and flavorful.
• Should barley cook in the soup? Cooking barley separately prevents excess starch from thickening the broth.

What To Serve With Beef And Barley Soup

This rich soup pairs perfectly with simple sides like:

• Crusty French bread or sourdough rolls
• A green salad with vinaigrette
• Roasted root vegetables
• Garlic butter biscuits

How To Store Beef And Barley Soup

Refrigerate: Store cooled soup in an airtight container for up to 4 days.
Freeze: Freeze in portions for up to 3 months. Thaw overnight in the refrigerator before reheating.

Beef And Barley Soup Nutrition Facts

• Calories: 313 kcal
• Protein: 20g
• Carbohydrates: 28g
• Fat: 14g
• Fiber: 5g
• Sodium: 620mg

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

Can I use beef stew meat instead of oxtails?
Yes, stew meat works, but oxtails add richer flavor and gelatin for a thicker broth.

Can I make this in a slow cooker?
Yes, brown the meat and vegetables first, then transfer everything to a slow cooker and cook on low for 6-8 hours.

Do I have to cook the barley separately?
Cooking barley separately helps prevent the soup from becoming overly thick and starchy.

Can I add other vegetables?
Yes, mushrooms or parsnips are great additions for extra depth of flavor.

Try More Recipes:

• Ina Garten Elephant Ears
• Ina Garten Date Nut Bread
• Ina Garten Tartar Sauce