Beef Barley Soup is one of those soups that improves in flavor the next day. This is because the flavors have that much more time to mix with one another, and infuse themselves into all the ingredients. Some people even wait until the next day to eat it, rather than the same day it is cooked! It smells delicious and there is nothing like homemade beef barley soup.
3⁄4 Pound (Chopped Into Cubes)
Celery stalk with leaves
1 (Chopped Up)
3⁄4 Cup (12 tbs)
1 (Chopped Up)
6 Clove (30 gm)
1 Can (10 oz)
Heat a large pot on medium high heat.
Put about 2-3 tbsp of olive oil in it.
Add the chopped onions. saute the onions with a wooden spatula. Add a little salt so that the onions sweat.
Turn the stove down to cook the onions slow to get a nice caramel texture.
Then, add the stewing beef to sauteed onions.
Add a pinch of salt and pepper to bring out the flavors.
Stir quiet often to prevent the beef from sticking.
Now add the oxtail to the beef.
When the beef is nice and brown add the vegetables to it.
Mix them all together.
Add the whole can of tomatoes. Fill the measuring cup with water and add to the broth. Add water until the level is 1 or 2 inch above the ingredients in the pot.
Add whole garlic cloves, Worcestershire sauce, salt and pepper.
Mix and cover. Let the broth simmer for 2 hours.
After an hour check the tomatoes and mash them with a wooden cooking spoon.
Cover and let it simmer for 1 hour.
Add the pot barley in the last 15 minutes as it doesn't take long to cook.
After 15 minutes, take out the oxtail meat and enjoy beef barley soup.
For all soup lovers out there, here is an interesting soup recipe for you to try. This soup is made with beef and barley and is cooked on low flame for at least 2 hours. Watch the video to see what other ingredients are included in the soup and how it is made flavorful.