Description
Ina Garten’s beef vegetable soup combines hearty ingredients with classic comfort. Rich broth and tender meat mingle with seasonal vegetables, promising a satisfying meal for hungry diners.
Ingredients
Scale
- 2 lbs (907 g) beef oxtails
- 1 cup (190 g) pearled barley
- 2 cups (300 g) chopped leeks, white and light green parts (2 leeks)
- 2 cups (240 g) diced carrots (4 carrots)
- 1 cup (150 g) chopped yellow onion
- 1 cup (120 g) diced celery (2 stalks)
- 10 cups (2.4 L) beef broth (unsalted or low sodium preferred)
- 2 garlic cloves, minced
- 1 tbsp (15 mL) high-quality olive oil
- 2 sprigs fresh thyme
- 3 bay leaves
- Kosher salt
- Freshly ground black pepper
Instructions
- Meat Preparation: Season oxtails with salt and pepper. Heat Dutch oven with olive oil over medium-high heat, brown meat thoroughly by rotating occasionally for even caramelization, about 10 minutes. Transfer browned oxtails to a separate plate.
- Vegetable Sautéing: In the same pot, sauté garlic, carrots, onions, celery, and leeks over medium heat until golden and translucent, stirring periodically for 8-10 minutes.
- Herb and Liquid Integration: Create an herb bundle with thyme sprigs tied together. Add herb bundle, bay leaves, and browned oxtails to the vegetable mixture. Pour beef broth to mostly cover the meat.
- Simmering Process: Bring liquid to a robust boil, then reduce heat to low. Cover and simmer gently, skimming accumulated fat during cooking. After 60 minutes, remove bay leaves and herb bundle.
- Barley Preparation: Cook barley in a separate saucepan with boiling water until tender but not mushy, stirring occasionally, approximately 30-35 minutes.
- Final Assembly: Drain barley and incorporate into the oxtail stew. Simmer for an additional 15-20 minutes to meld flavors. Remove oxtails, extract and shred meat, then return to the pot.
- Serving: Adjust seasoning with salt and pepper. Ladle the steaming stew into deep bowls and serve immediately with crusty bread.
Notes
- Meat Selection Matters: Choose high-quality, well-marbled oxtails for maximum flavor and tender texture.
- Caramelization is Key: Take time to brown meat thoroughly, developing deep, rich flavors that transform the entire soup.
- Herb Infusion Technique: The tied herb bundle allows precise flavor extraction without leaving herb fragments in the soup.
- Skimming Strategy: Regularly remove fat during simmering to ensure a cleaner, more refined final dish.
- Prep Time: 20 minutes
- Cook Time: 1 hour 40 minutes
- Category: Lunch, Dinner, Appetizer
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 300
- Sugar: 3 g
- Sodium: 600 mg
- Fat: 10 g
- Saturated Fat: 3 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 6 g
- Protein: 20 g
- Cholesterol: 60 mg