Slow Cooker Crock Pot Oxtail Barley Soup
Warm, hearty, and brimming with rich, comforting flavors, this Slow Cooker Crock Pot Oxtail Barley Soup is the ultimate one-pot meal for cozy nights. Succulent oxtail, tender root vegetables, and nutty pearl barley simmer together in a flavorful beef broth infused with aromatic herbs like thyme and bay leaf. The slow cooking process allows the oxtail to become irresistibly tender, creating a luxurious depth of flavor that makes every spoonful satisfying. With the convenience of a slow cooker, you can enjoy this restaurant-quality meal with minimal effort—perfect for busy weeknights or weekend meal prep. Garnished with a sprinkle of fresh parsley, this soul-warming soup is as nourishing as it is delicious, serving up wholesome comfort with each bowlful.
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Recipe Information
Ingredients
- 2 pounds oxtail pieces
- 1 large onion, diced
- 3 medium carrots, diced
- 2 celery stalks, diced
- 3 garlic cloves, minced
- 0.75 cup pearl barley
- 1 large russet potato, peeled and diced
- 8 cups beef broth
- 14.5 ounces canned diced tomatoes (with juice)
- 1 bay leaf
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 tablespoon olive oil
- 2 tablespoons fresh parsley, chopped (optional, for garnish)
Instructions
Heat olive oil in a large skillet over medium-high heat.
Sear the oxtail pieces on all sides until browned, about 3-5 minutes per side. Transfer the seared oxtail to the slow cooker.
In the same skillet, sauté the diced onion, carrots, celery, and garlic for 4-5 minutes until slightly softened. Add the sautéed vegetables to the slow cooker.
Add the pearl barley, diced potato, beef broth, diced tomatoes (with their juice), bay leaf, dried thyme, salt, and black pepper to the slow cooker.
Stir everything together to combine, ensuring the oxtail pieces are mostly submerged in the liquid.
Cover the slow cooker with its lid. Cook on low heat for 8 hours, or on high heat for 4-5 hours, until the oxtail meat is tender and easily falls off the bone.
Once cooked, remove the oxtail pieces from the slow cooker. Shred the meat off the bones and discard the bones. Return the shredded meat to the soup and stir to incorporate.
Taste the soup and adjust seasoning with additional salt or pepper if needed.
Serve hot, garnished with chopped fresh parsley if desired.
Nutrition Facts
Calories |
3580 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 255.3 g | 327% | |
| Saturated Fat | 100.7 g | 504% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 907 mg | 302% | |
| Sodium | 10877 mg | 473% | |
| Total Carbohydrate | 151.3 g | 55% | |
| Dietary Fiber | 25.7 g | 92% | |
| Total Sugars | 29.8 g | ||
| Protein | 221.5 g | 443% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 664 mg | 51% | |
| Iron | 38.6 mg | 214% | |
| Potassium | 7847 mg | 167% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
