Slow Cooker Oxtail Barley Soup is a rich, hearty, flavorful way to fill up on a cold winter day while enjoying the health benefits of bone broth.
1 1/2 to 2 lbs. oxtails
1/2 lb. beef stew meat
6 cups beef broth
1 14.5 oz. can fire roasted tomatoes, including liquid
1/2 cup onion, chopped
1/4 cup barley
1 rib celery, chopped
1–2 carrots, chopped
1–2 parsnips, chopped
To an herb/spice diffuser add 12 whole allspice and 2 whole star anise
Salt and pepper to taste
2 Tbs. oil for browning
Heat oil in a skillet over medium heat. Brown the oxtails and stew meat and place them in a slow cooker.
Then add the rest of the ingredients. Place the herb/spice diffuser with spices into the soup.
Cook Slow Cooker Oxtail Barley Soup on high for about 4 hours. Then turn the heat to low and let it cook until you’re ready to enjoy it in the evening.
Before serving, you may want to use a spoon to skim some of the liquid fat from the top of the soup. If you like fat, leave it.
We like a lot of meat in our soups at my house. That why I add the stew meat along with the oxtail. Serve this amazing soup with Easy Homemade Artisan Bread, Feather-Light Dinner Rolls, or Homemade Buttermilk Biscuits.
Malted Chocolate Chip Cookies follow this meal beautifully.
Keywords: slow cooker oxtail soup, soup, oxtail soup, bone broth