Description
Pioneer Woman’s beef barley soup delivers hearty comfort straight from heartland kitchens. Tender beef chunks, robust vegetables, and pearl barley create a soul-warming meal perfect for chilly evenings when you crave something deeply satisfying.
Ingredients
Scale
Meat:
- 2 pounds (0.9 kg) beef oxtails, trimmed
Vegetables:
- 2 leeks, white and light green parts only, chopped (approximately 2 cups)
- 4 carrots, peeled and diced into ½-inch pieces (approximately 2 cups)
- 1 yellow onion, chopped (approximately 1 cup)
- 2 celery stalks, diced into ½-inch pieces (approximately 1 cup)
- 2 cloves garlic, minced
Herbs, Seasonings, and Liquids:
- 1 tablespoon (15 ml) high-quality olive oil
- Kosher salt to taste
- Freshly ground black pepper to taste
- 2 sprigs fresh thyme
- 3 bay leaves
- 10 cups (2.4 liters) canned beef broth
- 1 cup (170 grams) pearled barley
Instructions
- Prepare the oxtails by seasoning generously with 1 teaspoon (5 grams) salt and 1/2 teaspoon (2.5 grams) black pepper. In a large Dutch oven or heavy-bottomed pot, warm the olive oil over medium-high heat until shimmering.
- Brown the oxtails thoroughly, turning every few minutes to ensure even caramelization. This process should take approximately 10 minutes, creating a rich golden-brown exterior that locks in flavor. Transfer the browned meat to a separate plate using a slotted spoon.
- Reduce the heat to medium and add leeks, carrots, onions, celery, and minced garlic to the same pot. Sauté the vegetables, stirring occasionally, until they begin to soften and develop a light golden color, about 8-10 minutes.
- Create an herb bundle by tying thyme sprigs and bay leaves together with kitchen twine, which will make removal easier later in the cooking process.
- Return the browned oxtails to the pot and pour in beef broth. Submerge the herb bundle and season the liquid with additional salt and pepper to taste. Bring the mixture to a rolling boil, then immediately reduce heat to low.
- Cover the pot and allow the stew to simmer gently for 60-75 minutes, creating tender meat and developing deep, complex flavors. Periodically skim any excess fat from the surface during cooking.
- In a separate saucepan, cook pearl barley in 4 cups (960 milliliters) of water. Simmer for 30-35 minutes until the grains are tender but still have a slight bite. Drain thoroughly.
- Remove the herb bundle and bay leaves from the oxtail stew. Gently fold the cooked barley into the pot and continue simmering for an additional 15-20 minutes to meld the flavors.
- Taste the stew and adjust seasoning with salt and pepper as needed. For serving, you can either leave the oxtails in the soup or remove them, depending on personal preference. Ladle the steaming stew into warm bowls and serve immediately.
Notes
- Slow-cooked oxtails melt into a luxurious broth, creating an incredible depth of flavor that transforms this humble soup.
- Fresh herbs and carefully balanced seasonings elevate the dish from simple to extraordinary, capturing the essence of comfort cooking.
- Cooking barley separately ensures perfect texture, preventing mushiness and maintaining the integrity of each delicate grain.
- Skimming excess fat delivers a cleaner taste while preserving the rich, robust meaty essence that makes this soup so memorable.
- Choosing peak-season vegetables like sweet carrots and aromatic leeks guarantees a vibrant, authentic flavor profile that sings with freshness.
- Prep Time: 20 minutes
- Cook Time: 2 hours 10 minutes
- Category: Dinner, Lunch, Snacks
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 430 kcal
- Sugar: 3 g
- Sodium: 750 mg
- Fat: 20 g
- Saturated Fat: 5 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 7 g
- Protein: 30 g
- Cholesterol: 90 mg