Rich Beef Barley Soup

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I am completely baffled as to why people thought this was fatty. What a shame that a reviewer even threw her soup out after adding and cooking the delicious and yes expensive oxtails. I used short ribs, still pricey but not as bad. I ALWAYS make soup the day before it is served, put it in the fridge and then literally take the fat off with my hands and toss it. This soup is FANTASTIC. YOU GO INA!!

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I loved this recipe! I used lean beef tips instead of oxtail, added 1 cup frozen peas and 3 small potatoes diced. It was excellent. First time I've ever made Barley soup and I'm 56, lol lol. It is so good for a cold weekend.

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I made a few changes, but it was delicious! I like lean food, so I used 1 oxtail for flavor, and 2 lbs lean, trimmed, cut up sirloin. I'll skip the oxtail next time, because the meat was so dry and tough compared to the sirloin, even tho I cooked it longer than called for by about three times. I prefer a stew to soup -- our main course, so I only used 6 cups of broth, and I dredged the meat in flour and browned it before cooking. Later, I browned the veggies, too. I also omitted the extra salt and used low-sodium broth. It was salty enough for us. I used the slow cooker, and cooked the meat for an hour, and then the rest for two on high. My cooker gets quite hot, more so than most. I added much more broth for eating the leftovers -- it thickens on sitting, of course. It was wonderful I highly recommend it!

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Amazing. This was so good I ate it for breakfast the next day. So savory and delicious. I took the oxtail a out before serving and tasted so beefy I didn't need them. Will make this again for sure.

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When it's thick the next day; you know you've got a great batch of soup. I've made this ever since I was an adult it came from my mother's recipe. The only things I do different is I use a quart of my homemade stewed tomatoes and instead of barley (which I don't like I make noodles. It's my comfort food for sure!!

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I made this last week. My husband said it was the best soup he has ever had. I only used onion, rather than leeks..I used the oxtails, which had fantastic flavor. Next day, had to add some water/broth since it was very thick. Still delicious. Am making a double batch Monday morning.

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This is a wonderful recipe. For those concerned about excess fat, I always roast bones in the oven on a rack so that the fat drips off below.

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This soup is phenomenal. I have never made barley soup before and followed the recipe. Love the oxtails because the meat easily falls off the bone. Thank you Ina

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VERY GOOD used stew beef and added hot pepper flakes and turnips so good

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This is a wonderful soup for a cold evening. I followed it to a T but had to use stew beef instead of oxtails. Paired with a crusty bread it made the perfect meal.