Mohamed Shili Pioneer Woman Beef Barley Soup is made with beef oxtails, olive oil, leeks, carrots, and barley, among other essential ingredients. This delicious Beef Barley Soup recipe creates a robust dinner that takes about 2 hours to prepare and can serve up to 8 people.
Pioneer Woman Beef Barley Soup Ingredients
- 1 tablespoon high-quality olive oil
- 2 pounds beef oxtails, trimmed
- Kosher salt to taste
- Freshly ground black pepper to taste
- 2 leeks, white and light green parts only, chopped (approximately 2 cups)
- 4 carrots, peeled and diced into 1/2-inch pieces (approximately 2 cups)
- 1 yellow onion, chopped (approximately 1 cup)
- 2 celery stalks, diced into 1/2-inch pieces (approximately 1 cup)
- 2 cloves garlic, minced
- 2 sprigs fresh thyme
- 3 bay leaves
- 10 cups canned beef broth
- 1 cup pearled barley
How To Make Pioneer Woman Beef Barley Soup
- Heat the oil: In a large pot or Dutch oven, such as a Le Creuset, warm the olive oil over medium-high heat. Season the oxtails with 1 teaspoon salt and 1/2 teaspoon pepper. Cook for about 10 minutes, turning occasionally, until evenly browned. Remove the oxtails with a slotted spoon and set aside.
- Sauté the vegetables: In the same pot, add the leeks, carrots, onion, celery, and garlic. Reduce the heat to medium and cook, stirring occasionally, for about 10 minutes until the vegetables start to brown and soften.
- Tie the herbs: Bundle the thyme sprigs and bay leaves together with kitchen twine for easy removal later, and add them to the pot.
- Combine and simmer: Return the browned oxtails to the pot. Pour in the beef broth and adjust the seasoning with more salt and pepper as needed. Increase the heat to high and bring the mixture to a boil. Once boiling, reduce heat to low, cover, and simmer for one hour. After an hour, remove the herb bundle, and bay leaves, and skim off any excess fat from the surface.
- Cook the barley: Meanwhile, in a separate pot, bring 4 cups of water to a boil. Add the barley, cover, and reduce the heat to a simmer for 30 minutes or until tender. Drain the barley and set aside.
- Finish the soup: Add the cooked barley to the soup and simmer for an additional 15-20 minutes, or until the barley is fully soft. Taste and adjust seasoning with additional salt and pepper if necessary.
- Serve hot: Remove the oxtails if desired, or serve them in the soup for a hearty meal. Ladle the hot soup into bowls and enjoy!
Recipe Tips
- Choose the Right Cut: Opt for meaty oxtails or chuck roast for a richer broth and tender chunks of beef in your soup.
- Fresh Herbs Only: Use fresh thyme and bay leaves as they impart a more vibrant flavor compared to their dried counterparts.
- Barley Preparation: Rinse barley under cold water before cooking to remove any dust and excess starch, which helps prevent the soup from getting too thick.
- Enhance with Umami: Incorporate a splash of Worcestershire sauce or a tablespoon of tomato paste during cooking to deepen the umami flavor of the broth.
- Skim the Fat: For a clearer soup, skim off the fat that rises to the top during the last 20 minutes of simmering, before adding the barley.
What To Serve Beef Barley Soup
Serve your Beef Barley Soup with crusty sourdough bread, a crisp apple celery salad, garlic-roasted Brussels sprouts, a sharp cheddar cheese plate, and pickled red onions for a refreshing contrast.
You can also pair it with horseradish cream sauce and baked sweet potato wedges for a touch of sweetness and spice.
How To Store Leftovers Beef Barley Soup
Refrigerate: Cool the soup completely before transferring it to an airtight container. It can be refrigerated for up to 5 days. Keep it in the coolest part of the refrigerator to maintain freshness.
Freeze: Portion the cooled soup into freezer-safe containers or bags, leaving some space for expansion, and freeze for up to 3 months. Defrost in the refrigerator overnight when ready to eat.
How To Reheat Leftovers Beef Barley Soup
In The Oven: Preheat your oven to 350°F (175°C). Transfer the soup into an oven-safe dish, cover with aluminum foil to retain moisture, and heat for about 20-25 minutes or until hot. Stirring halfway through can help heat the soup evenly.
In The Microwave: Pour the soup into a microwave-safe bowl and cover with a microwave-safe lid or plastic wrap. Heat on high for 3-4 minutes, stirring every minute, to ensure even heating.
In The Air Fryer: Although unconventional, you can reheat soup in an air fryer-safe container. Set the air fryer to 300°F (150°C) and heat for about 10-15 minutes, stirring occasionally, until thoroughly warmed.
Pioneer Woman Beef Barley Soup Nutrition Facts
Amount Per Serving
- Calories: 594
- Total Fat: 60g
- Saturated Fat: 23g
- Trans Fat: 3g
- Unsaturated Fat: 34g
- Cholesterol: 282mg
- Sodium: 1221mg
- Carbohydrates: 25g
- Fiber: 5g
- Sugar: 7g
- Protein: 91g
Frequently Asked Questions
Can I Use Different Types of Barley for This Soup?
Yes, you can use different types of barley. Pearled barley cooks faster and is commonly available, but hulled barley is a whole grain alternative that provides a chewier texture and more fiber. Adjust cooking times accordingly as hulled barley takes longer to cook.
How Can I Thicken Beef Barley Soup If It’s Too Watery?
If your soup is too watery, remove a cup of the broth, mix it with a tablespoon of cornstarch, and return the mixture to the pot. Stir well and allow it to simmer for a few more minutes as the soup thickens.
Try More Pioneer Woman Recipes:
- Pioneer Woman Asparagus Soup
- Pioneer Woman Chicken Tortilla Soup
- Pioneer Woman Slow Cooker Chicken Tortilla Soup
Pioneer Woman Beef Barley Soup Recipe
Description
Pioneer Woman Beef Barley Soup is made with beef oxtails, olive oil, leeks, carrots, and barley, among other essential ingredients. This delicious Beef Barley Soup recipe creates a robust dinner that takes about 2 hours to prepare and can serve up to 8 people.
Ingredients
Instructions
- Heat the oil: In a large pot or Dutch oven, such as a Le Creuset, warm the olive oil over medium-high heat. Season the oxtails with 1 teaspoon salt and 1/2 teaspoon pepper. Cook for about 10 minutes, turning occasionally, until evenly browned. Remove the oxtails with a slotted spoon and set aside.
- Sauté the vegetables: In the same pot, add the leeks, carrots, onion, celery, and garlic. Reduce the heat to medium and cook, stirring occasionally, for about 10 minutes until the vegetables start to brown and soften.
- Tie the herbs: Bundle the thyme sprigs and bay leaves together with kitchen twine for easy removal later, and add them to the pot.
- Combine and simmer: Return the browned oxtails to the pot. Pour in the beef broth and adjust the seasoning with more salt and pepper as needed. Increase the heat to high and bring the mixture to a boil. Once boiling, reduce heat to low, cover, and simmer for one hour. After an hour, remove the herb bundle, and bay leaves, and skim off any excess fat from the surface.
- Cook the barley: Meanwhile, in a separate pot, bring 4 cups of water to a boil. Add the barley, cover, and reduce the heat to a simmer for 30 minutes or until tender. Drain the barley and set aside.
- Finish the soup: Add the cooked barley to the soup and simmer for an additional 15-20 minutes, or until the barley is fully soft. Taste and adjust seasoning with additional salt and pepper if necessary.
- Serve hot: Remove the oxtails if desired, or serve them in the soup for a hearty meal. Ladle the hot soup into bowls and enjoy!
