Beef Oxtail and Short Rib Soup with Root Vegetables and Barley

Name: Beef Oxtail and Short Rib Soup with Root Vegetables and Barley
Prep time: 45 min
Cook time: 180 min
Total time: 225 min
Yield: 10
Ingredients: 2 pounds beef oxtails; 2 pounds beef short ribs; 2 pounds beef stew meat, cut into 1-inch cubes; 3 tablespoons olive oil, divided; 1 large sweet onion, diced; 4 cloves garlic, minced; 6 carrots, peeled and sliced into ½-inch rounds; 6 celery stalks, peeled and sliced into 1-inch pieces; 2 sweet potatoes, peeled and cut into ½-inch cubes; 1 celery root, peeled and cut into ½-inch cubes; 2 rutabagas, peeled and cut into ½-inch cubes; 2 turnips, peeled and cut into ½-inch cubes; 1 small butternut squash, peeled and cut into ½-inch cubes; 3 bay leaves; Sea salt and freshly ground black pepper to taste

Recipe GLPRc933b06e974dd5

Soup

225 min

767 cal

Servings: 10

Stovetop

SNAP eligible

A hearty, deeply flavored beef soup combining tender oxtails, short ribs, and stew meat with roasted root vegetables including carrots, celery root, rutabaga, turnips, sweet potatoes, and butternut squash. Bay leaves and aromatic vegetables build a rich base, creating a satisfying and nourishing one-pot meal ideal for cool weather dining.

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Ingredients

2 pounds beef oxtails

2 pounds beef short ribs

2 pounds beef stew meat, cut into 1-inch cubes

3 tablespoons olive oil, divided

1 large sweet onion, diced

4 cloves garlic, minced

6 carrots, peeled and sliced into ½-inch rounds

6 celery stalks, peeled and sliced into 1-inch pieces

2 sweet potatoes, peeled and cut into ½-inch cubes

1 celery root, peeled and cut into ½-inch cubes

2 rutabagas, peeled and cut into ½-inch cubes

2 turnips, peeled and cut into ½-inch cubes

1 small butternut squash, peeled and cut into ½-inch cubes

3 bay leaves

Sea salt and freshly ground black pepper to taste

Directions

Pat the beef oxtails, short ribs, and stew meat dry with paper towels. Season generously with salt and pepper on all sides.
Heat 1 tablespoon of olive oil in a large heavy-bottomed pot or Dutch oven over medium-high heat. Working in batches to avoid overcrowding, brown the oxtails, short ribs, and stew meat for 3-4 minutes per side until golden. Transfer to a plate. Do not fully cook; browning creates depth of flavor.
Add the remaining 2 tablespoons of olive oil to the same pot. Add the diced sweet onion and cook for 3-4 minutes, stirring occasionally, until softened and translucent. Add the minced garlic and cook for 1 minute more until fragrant.
Return all browned meat to the pot. Add enough water to cover the meat by about 2 inches, approximately 12-14 cups. Bring to a boil, then reduce heat to low, partially cover, and simmer for 90 minutes, skimming any foam or impurities that rise to the surface.
Add the sliced carrots, celery pieces, sweet potatoes, celery root, rutabagas, turnips, butternut squash, and bay leaves to the pot. Stir well to combine.
Return the soup to a gentle boil, then reduce heat to low and simmer uncovered for another 90 minutes, or until all the meat is fork-tender and pulls easily from the bones, and all vegetables are completely soft.
Taste and adjust seasoning with salt and pepper as needed. Remove and discard the bay leaves. Ladle into bowls and serve hot.

Comments

Grocery List Plus Editorial Staff4.75

This is an honest, large-batch soup that rewards the stated 225-minute investment with deep flavor and ten substantial servings at roughly $1.50 per bowl. Oxtails and short ribs are available at Walmart, Harris Teeter, and Kroger, though you'll need to budget extra time for butcher-counter sourcing since they're not always prepackaged; celery root and rutabagas demand a special stop at ALDI or Harris Teeter's produce section. The real strength is seasonal fit: North Carolina sweet potatoes and root vegetables are local and cheap fall through spring, and the long braise means minimal attention after the initial prep. Leftovers reheat beautifully for three days, making this a setup-once formula for a week of dinners.