Rich Beef Barley Soup

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Loved this recipe (as did my entire family. The girls were hesitant with the oxtails and I will try short ribs next time. But the flavor was fantastic, rich, full and perfect blend of flavors. Easy to make. I did make this a day prior, let it cool over night in the fridge - took it out the next morning, skimmed off the fat and then let it simmer again all day.

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I have always loved soup! Beef Barley with almost any vegetables is delicious. I offer a few suggestions, any kind of meat that is good slow-cooked will work. I am a bit confused by those who have said the beef shanks were too fatty, I have never had that problem, hey, maybe CA-beef is just leaner. Anyway, several of you have mentioned that the soup is better the next day, and it really is. Make the stock the day before, refrigerate and remove the congealed fat, now you have f/f stock and the meat ready to go!

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I followed the recipe exactly but my soup was so fatty that I had to throw it out; it was inedible. Too bad.

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Just wonderful on a cold snowy evening with the fireplace lit, a chuck of Italian bread and a big soup spoon. I do use the short ribs instead, There has never been a recipe that I have made by Ina that I did not drool over, even down to baked brussel sprouts. Such a genius in the kitchen, now .................how easy is that? Thanks Ina for your talent.

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Family keeps giving me empty containers so I can give them
this scrumptious soup.....and of course, I am glad to make
it for them. Oh yes, I love it myself. Ina, you are super
and I get the credit!

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Awesome! I used boneless short ribs and it came out great. We ate leftovers the next day and it was even better.

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I have made this numerous times and do not use the oxtails. I purchase boneless short rib meat. It has great flavor and a lot less fat. I brown the meat after cutting it into two inch pieces. Remove the meat to a plate and proceed to sauteing your vegetables. Then add the meat back to the pan and simmer for two hours. Great.

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Delicious! I made this with stewing beef though. It was so amazing!

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I made this soup the other day and my husband loves it. I also added extra meat (mine was beef for fondue I think. Everyone is not so fond of picking the meat from the oxtails. Will definitely make this again.

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I was looking for a beef barley soup recipe that I remember from childhood. Of course then it was probably from a can! When I found Ina's recipe I knew I had the right one, and I was so right. Easy to make and absolutely delicious! I made two changes; I chopped and browned some stewing meat to add to the pot, I wanted a little meat in the soup, and I also thought I would skip cooking the barley in water and added it directly to the broth as I had added extra broth. Next time I will follow Ina's recipe as the barley did soak up alot of the broth, making it a fairly thick soup. No matter, it is still a soup and so very, very tasty.