Hearty Beef and Barley Soup Recipe: Ina Garten’s Comforting Bowl
Soup season arrives with a comforting classic that warms you from the inside out.
Ina Garten’s beef and barley soup recipe promises rich, hearty flavors that dance on your palate.
Tender beef chunks mingle with nutty barley, creating a symphony of textures and tastes.
Each spoonful carries the warmth of a cozy kitchen and the depth of carefully selected ingredients.
Robust and satisfying, this soup turns a simple meal into a memorable dining experience.
The aroma alone will have everyone gathering around the table, eager to savor every delicious bite.
Get ready to fall in love with a soup that feels like a culinary hug.
Equipment to Use for Ina Garten Beef and Barley Soup
Large pot or Dutch oven: Essential for browning oxtails and cooking the soup base.
Slotted spoon: Perfect for removing oxtails without excess oil.
Kitchen string: Needed to tie thyme sprigs together.
Separate pot: Useful for cooking barley separately.
Cutting board: Great for chopping vegetables.
Chef's knife: Ideal for precise vegetable cutting.
Wooden spoon: Helps stir and mix ingredients smoothly.
Instructions to Make Ina Garten Beef and Barley Soup
Hearty Beef And Barley Soup
Meat Preparation Sizzle the oxtails in a spacious pot with olive oil until they develop a gorgeous golden-brown crust. This step locks in rich, deep flavors that will make your soup irresistible.
Vegetable Symphony Toss chopped leeks, carrots, onions, celery, and garlic into the same pot. Let them dance and caramelize, releasing their natural sweetness and creating a robust foundation for the soup.
Liquid Magic Bundle fresh thyme sprigs and bay leaves into the pot. Pour in savory broth, allowing the mixture to bubble and marry the flavors. Let everything simmer gently, transforming simple ingredients into a comforting masterpiece.
Barley Transformation Separately cook barley until tender, then introduce it to the simmering soup. Let the grains absorb the delicious liquid, becoming plump and infused with incredible taste.
Final Touch Taste and adjust seasoning. The soup is ready when the barley is soft and the broth feels like a warm hug. Optional: serve with the succulent oxtail pieces for an extra layer of richness.
Tweak the Flavors in Ina Garten Beef and Barley Soup
Swap oxtails with beef chuck, short ribs, or beef shanks for a different protein profile and richer flavor complexity.
Replace barley with quinoa, farro, or wild rice to create unique texture and nutritional variations in the soup.
Toss in additional root vegetables like parsnips, turnips, or sweet potatoes for extra depth and nutritional value.
Experiment with fresh rosemary or oregano instead of thyme to create a personalized herb profile that complements the beef's richness.
Presenting Ina Garten Beef and Barley Soup at the Table
Pair with Crusty Bread: Slice a warm, rustic loaf of sourdough or French bread to soak up the rich, flavorful broth. The crispy edges perfectly complement the tender meat and hearty vegetables.
Garnish with Fresh Herbs: Sprinkle chopped parsley or chives over the top just before serving to add a bright, fresh note that cuts through the soup's deep, meaty flavors.
Serve with Side Salad: Create a light green salad with mixed lettuce, cucumber, and a simple vinaigrette to balance the soup's richness and add a refreshing contrast to the warm, comforting dish.
Wine Pairing Suggestion: Select a medium-bodied red wine like Pinot Noir or Cabernet Franc to enhance the depth of the oxtail and complement the soup's robust flavors.
How to Store and Reheat Ina Garten Beef and Barley Soup
Maximize Soup Enjoyment: Smart Storage Tips
Refrigerate Wisely: Store cooled soup in airtight containers within 2 hours of cooking. Keeps fresh for 3-4 days in the refrigerator, allowing flavors to deepen and meld beautifully.
Freeze for Future Meals: Transfer soup to freezer-safe containers, leaving 1-inch space for expansion. Stays delicious for up to 3 months. Thaw overnight in the refrigerator before reheating.
Reheat with Care: Warm gently on the stovetop over medium-low heat, stirring occasionally. Add a splash of broth if the soup seems too thick. Avoid boiling to maintain the soup's delicate texture.
Barley Storage Tip: Keep cooked barley separately from the soup to prevent it from becoming mushy. Add fresh barley when reheating for the best texture and flavor experience.
Quick Recipe Overview
Prep Time: 20 minutes
Cook Time: 1 hour 25 minutes
Total Time: 1 hour 45 minutes
Calories: 350 kcal
Servings: 6
What to Grab for Ina Garten Beef and Barley Soup
For Protein Base:
Oxtails: Provides rich, deep meaty flavor and creates a luxurious foundation for the soup, selecting grass-fed cuts ensures superior taste and tenderness.
Beef Broth: Delivers robust background flavor, choose low-sodium versions to control overall saltiness of the dish.
For Aromatic Vegetables:
Leeks, Onion, Carrots, Celery, Garlic: Creates layered vegetable foundation with complementary sweetness and depth, select fresh, firm produce for maximum flavor intensity.
Ina Garten crafts hearty beef and barley soup with rich, comforting flavors from simple ingredients. Warm bowls promise deep satisfaction and nourishment for hungry families seeking classic culinary comfort.
Ingredients
Scale
2 pounds (907 g) beef oxtails
2 cups (480 ml) chopped leeks, white and light green parts (2 leeks, thoroughly washed)
2 cups (240 g) (½-inch) diced carrots (4 carrots)
1 cup (160 g) chopped yellow onion
1 cup (120 g) (½-inch) diced celery (2 stalks)
2 garlic cloves, minced
10 cups (2.4 L) canned beef broth
1 cup (200 g) pearled barley
1 tbsp good olive oil
kosher salt and freshly ground black pepper
2 sprigs fresh thyme
3 bay leaves
Instructions
Searing: Heat olive oil in a large pot over medium-high heat. Season oxtails with salt and pepper, then sear until golden-brown on all sides, about 10 minutes. Remove browned meat and set aside.
Vegetable Foundation: In the same pot, sauté leeks, carrots, onion, celery, and garlic over medium heat until softened and lightly caramelized, approximately 10 minutes.
Flavor Infusion: Tie thyme sprigs with kitchen twine and add to the pot with bay leaves. Return oxtails to the vegetable base, pour in broth, and season. Bring to a boil, then reduce to a gentle simmer. Cover and cook for 60 minutes to develop rich flavors.
Barley Preparation: In a separate pot, boil water and cook barley uncovered for 30 minutes. Drain thoroughly and set aside.
Final Assembly: Remove herb bundle and bay leaves from the soup. Skim excess fat from the surface. Fold in cooked barley and simmer for 15-20 minutes until tender. Adjust seasoning with salt and pepper. Serve hot, optionally including oxtail pieces for added richness.
Notes
Meat Selection: Choose high-quality, fresh oxtails with visible marbling for maximum flavor and tenderness.
Searing Technique: Develop a deep golden-brown crust on oxtails by avoiding overcrowding the pot and maintaining high heat.
Vegetable Preparation: Finely dice vegetables to ensure even cooking and balanced texture throughout the soup.
Herb Infusion: Use fresh thyme sprigs and tie them securely to easily remove after slow cooking, preventing herb fragments in the final dish.
Degree: Associate of Applied Science in Baking and Pastry Arts
Focus: Techniques in baking, pastry creation, and dessert presentation.
San Antonio Culinary Institute
Program: Diploma in Farm-to-Table Culinary Practices
Focus: Emphasis on utilizing locally sourced ingredients and understanding seasonal flavors.
Sophia’s passion for baking began in her family kitchen, where she spent hours experimenting with new recipes. With a background in baking and pastry arts, she loves making desserts that are as visually stunning as they are delicious.
Sophia is all about using seasonal, locally sourced ingredients to create treats that everyone will enjoy. When she’s not creating mouth-watering desserts, you can find her gardening, making new recipes, or enjoying a relaxing afternoon with her family.
Sophia Rivera
Recipe Developer & Kitchen Tips Specialist
Expertise
Education
Austin Community College
San Antonio Culinary Institute
Sophia’s passion for baking began in her family kitchen, where she spent hours experimenting with new recipes. With a background in baking and pastry arts, she loves making desserts that are as visually stunning as they are delicious.
Sophia is all about using seasonal, locally sourced ingredients to create treats that everyone will enjoy. When she’s not creating mouth-watering desserts, you can find her gardening, making new recipes, or enjoying a relaxing afternoon with her family.