Rich Beef Barley Soup Recipe

Name: Rich Beef Barley Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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); 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 leaves; 3 bay leaves; 10 cups canned beef broth; 1 cup pearled barley

Servings: persons

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)
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 leaves
3 bay leaves
10 cups canned beef broth
1 cup pearled barley

1
Heat the olive oil in a large pot or Dutch oven, such as Le Creuset.
2
Add the oxtails, 1 teaspoon salt, and 1/2 teaspoon pepper and cook over medium-high heat, stirring occasionally, for 10 minutes until browned all over.
3
Remove the oxtails with a slotted spoon and reserve.
4
Add the leeks, carrots, onion, celery, and garlic to the fat in the pot and cook over medium heat, stirring occasionally, for 10 minutes, until the vegetables start to brown.
5
Tie the thyme sprigs together with kitchen string and add to the pot along with the bay leaves.
6
Return the oxtails to the pot and add the broth, 1 teaspoon of salt, and 1 teaspoon of pepper.
7
Raise the heat and bring to a boil.
8
Lower the heat, cover, and simmer for 1 hour.
9
Discard the thyme bundle and the bay leaves, and skim off the fat.
10
Meanwhile, bring 4 cups of water to a boil and add the barley.
11
Simmer uncovered for 30 minutes, drain, and set aside.
12
When the soup is ready, add the barley and cook the soup for another 15 or 20 minutes, until the barley is tender.
13
Depending on the saltiness of the stock, the soup might need another teaspoon of salt and some pepper.
14
Serve hot, with or without the oxtails.

796

kcal

Calories

Fat

Carbs

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

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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 12 ingredients. The key ingredients include: 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), and more.

Yes, Rich Beef Barley Soup 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!

Rich Beef Barley Soup

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions