Ina Garten’s Cozy Beef and Barley Soup Recipe for Beginners

When beef and barley soup beckons, prepare for a warm embrace of rustic comfort.

This hearty classic transforms humble ingredients into a soul-soothing meal that whispers memories of grandmother’s kitchen.

Rich, savory broth weaves through tender meat and plump barley kernels, creating a symphony of textures and flavors.

Cold evenings demand such nourishing fare that fills your home with irresistible aromas.

Ina Garten’s signature approach elevates this simple recipe into a culinary masterpiece, balancing robust ingredients with delicate seasonings.

Each spoonful promises deep, satisfying warmth that connects you to time-honored cooking traditions.

The magic of this soup lies in its ability to comfort and restore: gather your ingredients and start cooking.

Best Way to Store Leftover Barley Soup

• Cool Completely: Let the soup cool to room temperature before storing to prevent bacterial growth and maintain optimal flavor integrity.
• Divide Into Portions: Transfer soup into individual airtight glass containers or mason jars, leaving about an inch of space at the top for expansion during freezing. Small portions reheat faster and prevent unnecessary waste.
• Vacuum Seal Option: Invest in a vacuum sealer for maximum freshness and dramatically extended storage life. Remove all air pockets to prevent freezer burn and preserve the soup's rich, hearty taste for up to 4-5 months instead of the standard 3-month window.

Exciting Variations of Ina’s Barley Soup

• Hearty Lamb Barley Brew: Replace oxtails with tender lamb shanks for a rich, gamey flavor profile. The lamb will add depth and create a more robust winter-style soup that warms you from the inside out.
• Vegetarian Mushroom Medley: Swap oxtails with mixed wild mushrooms like porcini, shiitake, and cremini. Use vegetable broth instead of beef stock to maintain a deep, earthy essence while keeping the recipe plant-based.
• Spicy Mediterranean Fusion: Incorporate ground cumin, smoked paprika, and a touch of harissa paste to transform the traditional soup. Add diced preserved lemon and fresh parsley for a bright, zesty Mediterranean-inspired version that tingles the taste buds.
• Chicken and Herb Garden Soup: Use bone-in chicken thighs instead of oxtails for a lighter protein option. Increase fresh herb variety by adding rosemary and sage alongside the thyme to create a more aromatic and herbaceous soup experience.

Beef and Barley Soup Recap

Comfort flows through Ina Garten’s beef and barley soup like a warm embrace.

Classic ingredients dance together, creating profound depth and richness in each spoonful.

Hearty vegetables and tender oxtails merge into a symphony of flavor that speaks directly to soul-warming culinary traditions.

Mediterranean influences whisper through carefully selected herbs, elevating this recipe beyond simple sustenance.

Home cooks can easily master this elegant yet unpretentious soup with straightforward techniques and quality ingredients.

Passionate palates will discover pure magic in this remarkable recipe – savor slowly, share generously, and celebrate culinary connection with friends and family.

Why Beef and Barley Soup Is Hearty and Filling

• Slow-Simmered Comfort: This hearty beef and barley soup delivers deep, rich flavors developed through patient cooking techniques that transform humble ingredients into a luxurious meal.
• Nutritional Powerhouse: Packed with protein from tender oxtails, robust vegetables, and fiber-rich barley, the soup offers a complete and satisfying one-pot dining experience that nourishes body and soul.
• Restaurant-Quality Technique: Layering flavors through browning meats, caramelizing vegetables, and allowing extended simmering creates a professional-level soup that tastes like it's straight from a gourmet kitchen, yet can be easily prepared at home.

What Goes Into This Comforting Classic

• Oxtails: Rich, flavorful meat that adds depth to the soup, choose fresh and well-marbled cuts for best taste.

• Leeks, Carrots, Onion, Celery: Classic soup base vegetables that provide sweetness and aromatic foundation, select fresh and firm produce.
• Garlic: Adds robust flavor and enhances overall taste, choose firm and fragrant cloves.

• Thyme Sprigs: Fresh herb that delivers earthy, subtle flavor to the soup, use fresh sprigs for best results.
• Bay Leaves: Provides subtle background flavor and aromatic complexity, dried leaves work perfectly.

• Barley: Hearty grain that adds texture and nutritional value, pearl barley recommended for smooth cooking.

• Olive Oil: Used for browning meat and sautéing vegetables, choose extra virgin for richer flavor.
• Broth: Foundation of the soup, providing liquid and base flavor, use high-quality beef or chicken broth.
• Salt and Pepper: Essential seasonings to enhance and balance flavors, adjust to personal taste.

Cooking Beef and Barley to Perfection

Step 1: Sizzle The Oxtails

Heat olive oil in a large pot over medium-high heat. Add oxtails with salt and pepper. Cook for 10 minutes, turning occasionally until golden brown. Remove oxtails and set aside on a plate.

Step 2: Caramelize The Vegetables

• Leeks
• Carrots
• Onion
• Celery
• Garlic

Sauté for 10 minutes until vegetables begin to brown and release their sweet flavors.

Step 3: Infuse With Herbal Goodness

Tie thyme sprigs with kitchen string. Add thyme and bay leaves to the pot. Return oxtails to the pot and pour in broth. Season with salt and pepper.

Bring to a boil, then reduce heat. Cover and simmer for 1 hour.

Remove thyme bundle and bay leaves. Skim off excess fat from the surface.

Step 4: Cook The Barley

In a separate pot, boil water. Add barley and simmer uncovered for 30 minutes. Drain and set aside.

Step 5: Combine And Warm

Stir cooked barley into the soup. Simmer for 15-20 minutes until barley is tender and fully integrated.

Taste and adjust seasoning as needed.

Step 6: Serve And Enjoy

Ladle soup into warm bowls. Serve hot, with or without oxtail pieces. Perfect for cold days and hungry souls!

Tips for Great Texture in Every Spoonful

• Leek Cleaning Hack: Slice leeks into rings and submerge in cold water, swishing gently to dislodge hidden dirt before draining thoroughly.
• Oxtail Browning Technique: Pat oxtails dry with paper towels to ensure a perfect golden-brown crust that locks in rich, meaty flavors during searing.
• Herb Bundle Trick: Create a neat thyme bundle using kitchen twine, making it simple to fish out herbs without losing any leaves in the soup.
• Low and Slow Simmering: Maintain a gentle, barely bubbling simmer to allow flavors to meld beautifully without reducing the liquid too quickly.
• Barley Cooking Pro Tip: Precook barley separately to control its texture and prevent the soup from becoming overly thick or starchy.

Ina Garten Beef And Barley Soup Recipe

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4.8 from 22 reviews

• Total Time: 1 hour 45 minutes
• Yield: 6 1x

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Description

Ina Garten’s beef and barley soup brings hearty comfort straight from her Barefoot Contessa kitchen. Tender beef, pearl barley, and rich vegetables meld together in a soul-warming broth that promises warmth and satisfaction at first spoonful.

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Ingredients

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Protein:

• 2 pounds beef oxtails

Vegetables:

• 2 cups chopped leeks, white and light green parts (2 leeks, thoroughly washed)
• 2 cups (½-inch) diced carrots (4 carrots)
• 1 cup chopped yellow onion
• 1 cup (½-inch) diced celery (2 stalks)
• 2 garlic cloves, minced

Herbs, Seasonings, and Liquids:

• 1 tablespoon good olive oil
• Kosher salt and freshly ground black pepper
• 2 sprigs fresh thyme
• 3 bay leaves
• 10 cups canned beef broth
• 1 cup pearled barley

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Instructions

1. Prepare the oxtails by seasoning with salt and pepper. In a large pot or Dutch oven, warm olive oil over medium-high heat. Sear the oxtails until they develop a rich, golden-brown exterior, rotating occasionally to ensure even caramelization, approximately 10 minutes. Transfer the browned meat to a separate plate using a slotted spoon.
2. Transform the pot’s foundation by introducing leeks, carrots, onion, celery, and minced garlic. Sauté the vegetable medley over medium heat, stirring periodically, allowing them to soften and develop a subtle caramelized color, roughly 10 minutes.
3. Enhance the aromatic profile by bundling thyme sprigs with kitchen twine and adding them alongside bay leaves. Reintroduce the seared oxtails to the vegetable base, then pour in broth. Season with additional salt and pepper. Escalate the heat to trigger a robust boil, then immediately reduce to a gentle simmer. Cover and allow the liquid to develop deep flavors for 60 minutes.
4. While the soup develops, prepare the barley in a separate pot. Bring of water to a rolling boil. Introduce the barley and maintain a steady simmer without a lid for 30 minutes. Drain thoroughly and reserve.
5. Remove the herb bundle and bay leaves from the soup. Skim excess fat from the surface for a cleaner presentation. Incorporate the cooked barley into the liquid, allowing it to integrate and become tender, approximately 15-20 minutes. Taste and calibrate seasoning with additional salt and pepper as desired. Serve piping hot, optionally including the succulent oxtail pieces.

Notes

• Prevent Dirt Buildup: Slice leeks lengthwise and rinse thoroughly under running water, separating layers to remove all trapped soil and grit effectively.
• Develop Rich Flavor: Achieve a deep golden-brown color on oxtails by searing them in a hot pan, which creates a flavorful caramelized exterior that enhances the overall soup taste.
• Simplify Herb Removal: Bundle fresh thyme sprigs with kitchen twine, creating an easy-to-remove package that infuses delicate herbal notes without leaving stray leaves in the soup.
• Master Gentle Cooking: Reduce heat to a low simmer after initial boiling, allowing ingredients to meld together slowly and prevent liquid from evaporating too quickly.
• Maintain Perfect Barley Texture: Boil barley separately in salted water to control its cooking process, ensuring each grain remains tender and prevents the soup from becoming overly thick or starchy.

• Prep Time: 20 minutes
• Cook Time: 1 hour 25 minutes
• Category: Dinner, Snacks
• Method: Simmering
• Cuisine: American

Nutrition

• Serving Size: 6
• Calories: 350 kcal
• Sugar: 2 g
• Sodium: 800 mg
• Fat: 15 g
• Saturated Fat: 5 g
• Unsaturated Fat: 8 g
• Trans Fat: 0 g
• Carbohydrates: 35 g
• Fiber: 6 g
• Protein: 25 g
• Cholesterol: 70 mg