Rich Beef Barley Soup

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Simply amazing. In fact, it may be the best soup I've ever made - and I'm known for my great soups. When I first read the recipe, I couldn't figure out what made it different - most of the ingredients go into any of my good soups. On top of that, we couldn't get oxtails and instead used just over a pound of soup bones (all the store had. BUT. The barley made it magnificent, and the soup bones worked just fine (we took the meat off them after they'd cooked and it was jaw-dropping excellent. You can't go wrong with this recipe. (BTW - we didn't think it was fatty - probably because we didn't use oxtails.

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What rich flavor! I followed Ina's recipe to the letter and the tantalizing aroma drove everyone in the house crazy while waiting for the soup to finish cooking. I was a little surprised by the cost of the oxtails. I tried adding some of the tail meat back to the soup, but the battle with the fat and bone provided disappointing results. Next time, in order to save a little money and add meat into the soup, I will render a single oxtail (about a half pound and add stew meat to the mix.

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easy & delicious

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Delicious! So easy to make and even better the next day, and the next, and the next!!

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I too didn't use the oxtails, just a pound of ground beef, and I also subbed the leeks with another large onion, and added a half pound of sliced mushrooms. It was a wonderful soup, it had great flavor and took a lot less time because of my substitution of beef product. Very good, I would recommend it to anyone!

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EXCDLLENT soup! Oxtail was $10 a pound so I used soup bones. Leftovers the next night and sent some home to my daughter whose family loved it. Will definately make again. I learned how to make a really GOOD stock for freezing too!! I did Pillsbury French bread which I coated with olive oil, rolled in parmesan, rosemary and oregano and baked to go along with it!!

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This is the best Beef Veg./Barley Soup that I have ever made. The ox tails actually had a similar taste to prime rib. If you don't see the ox tails out at the grocery store, ask your butcher, and they may be able to get some for you. My only suggestion, if you decide to make this recipe, make it a day before and refrigerate so that the next day you can scrape off the fat. Since I did not have beef broth on hand, I used 2 32oz. containers of beef stock, and 2 cups water instead of the 10 cans of beef broth. The only salt I used was a sprinkling of salt and pepper on the actual meat before browning. I think stock does not have as much sodium as the broth. Give this a try!

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I saw this show and ran out and got the best oxtails I could get in my local supermarket. I did this a bit different,and it came out delicious. It was half way between a soup,and a stew.

I did not have celery so I deleted that ingredient,and used a mushroom barley soup mix because I did not want a big bag of pearl barley. worked out great. I had not time to cook it for man hour in a half,so I threw it in my crock pot,when I came home from the city I put it on warm till I ate it. With a good thick piece of bread and butter it made the meal out of this world. I will make this one day soon. I have left overs for another meal.

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I am not a fan of beef soup. I've been using a recipe my husband liked, but I didn't. But we all loved this recipe!!! We have an entire beef steer in our freezer, so I use our own meat. I used 1 package (1 lb. of stew meat & 2 packages of soup bones w/meat. The meat cooked out very tender, cubed it & returned it to the pot. Still used 10c. College Inn beef broth. It was very rich & the barley added great texture. When I use salt I also use common sense & taste as I go along before adding what the recipe calls for.It was real beef soup, no funky extra flavors. Thanks Ina, another keeper.

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I can't find anything oxtails around my home so I bought a pot roast. I Quarted it and stuck it in the crockpot before I left for school with 8 cups of stock. it cooked for ten hours then I followed the recipe to the letter. Once it was done I save two of the quarters and put them in the frigde for later. Then Just sredded the other two quarters. It turned out to be one of the best things I have cooked this year. It was awesome and I have dinner tonight!!! :