Beef Oxtail And Short Rib Soup With Root Vegetables

Name: Beef Oxtail And Short Rib Soup With Root Vegetables And Barley
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 pounds beef oxtails; 2 pounds beef short ribs; 2 pounds beef stew meat; 1 sweet onion, diced; 4 cloves garlic, diced; 6 carrots, peeled and sliced; 6 celery stocks, peeled and sliced; 2 sweet potatoes, peeled and cubed, 1/2 inch; 1 celery root, peeled and cubed, 1/2 inch; 2 rutabagas, peeled and cubed, 1/2 inch; 2 turnips, peeled and cubed, 1/2 inch; 1 small butternut squash, peeled and cubed, 1/2 inch; 3 bay leaves; sea salt and freshly ground pepper; olive oil

Servings: persons

2 pounds beef oxtails
2 pounds beef short ribs
2 pounds beef stew meat
1 sweet onion, diced
4 cloves garlic, diced
6 carrots, peeled and sliced
6 celery stocks, peeled and sliced
2 sweet potatoes, peeled and cubed, 1/2 inch
1 celery root, peeled and cubed, 1/2 inch
2 rutabagas, peeled and cubed, 1/2 inch
2 turnips, peeled and cubed, 1/2 inch
1 small butternut squash, peeled and cubed, 1/2 inch
3 bay leaves
sea salt and freshly ground pepper
olive oil

1
In a large dutch oven over medium heat, add about 2 T olive oil. In batches sear the oxtail until browned on all sides, remove and put on plate. Repeat with short ribs. Salt and pepper during searing.
2
Add another 2 T olive oil and add beef stew meat. Sear and season with salt and pepper, remove and put on plate.
3
Add another 2 T olive oil and add onion, garlic, celery, and carrots, Season with salt and pepper and cook until just getting soft. Add back ALL meats and bay leaves and fill pot with water about 2/3 full. Turn up to get to a rolling boil and put on cover (but leave a crack so that water doesn't boil over). Simmer for 5-6 hours skimming top of foam frequently.
4
About 45 minutes before wanting to eat, cook barley as per directions
5
About 30 minutes before wanting to eat, add in all the root vegetables and simmer until just soft. Taste broth and add salt and pepper if needed.
6
Spoon in a little barley into bottom of bowl and top with soup. Serve immediately with homemade bread!
7
*This makes a lot of soup so can cut down recipe but we LOVE leftovers and gets better with time! Can freeze but just don't add barley to soup as it will thicken it.

1936

kcal

Calories

128

Fat

Carbs

182

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 2 pounds beef oxtails, 2 pounds beef short ribs, 2 pounds beef stew meat, 1 sweet onion, diced, and more.

Yes, Beef Oxtail And Short Rib Soup With Root Vegetables And Barley falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Beef Oxtail And Short Rib Soup With Root Vegetables And Barley

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions