Rich beef barley soup from Barefoot Contessa How Easy Is That?: Fabulous Recipes & Easy Tips (page 58) by Ina Garten

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • julesamomof2 on November 10, 2025

    I started making this recipe without reading through to the end (that's how much I trust Ina) and the last line of the recipe states 'serve with or without the oxtails'. I was very confused by this, if I don't serve the oxtails how is this beef barley soup? I ended up taking some of the meat from the bones and mixing it in but in the end it was pretty greasy and the soup was very brothy with minimal beef. I would use a different recipe next time I'm craving beef barley soup. A rare miss for me with Ina.

  • anya_sf on June 01, 2019

    I made this a day ahead, par-cooking the barley and chilling it separately. Skimming the fat was easier after chilling. I also removed the bones after cooking for easier eating. Surprisingly, the soup needed all the salt (using lower-salt broth). The meat by itself was not very flavorful, but the soup was hearty with lots of body. I added peas, which were a nice addition. There was a lot of broth, but the barley soaked it up.

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