Ina cooks up a big, comforting pot of beef barley soup for the local firehouse!Subscribe to #discoveryplus to stream more of #BarefootContessa: http://discoverypl.us/2NeKVgdGet the recipe https://foodtv.com/3VeplrdSubscribe to Food Network http://foodtv.com/YouTubeIna Garten throws open the doors of her Hamptons home for delicious food, dazzling entertaining ideas and good fun on Barefoot Contessa.Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!Rich Beef Barley SoupRECIPE COURTESY OF INA GARTENLevel: EasyTotal: 2 hr 35 minPrep: 15 minCook: 2 hr 20 minYield: 6 servingsIngredients1 tablespoon good olive oil2 pounds beef oxtailsKosher salt and freshly ground black pepper2 cups chopped leeks, white and light green parts (2 leeks)2 cups (1/2-inch) diced carrots (4 carrots)1 cup chopped yellow onion1 cup (1/2-inch) diced celery (2 stalks)2 garlic cloves, minced2 sprigs fresh thyme leaves3 bay leaves10 cups canned beef broth1 cup pearled barleyDirectionsHeat the olive oil in a large pot or Dutch oven, such as Le Creuset. Add the oxtails, 1 teaspoon salt, and 1/2 teaspoon pepper and cook over medium-high heat, stirring occasionally, for 10 minutes until browned all over. Remove the oxtails with a slotted spoon and reserve.Add the leeks, carrots, onion, celery, and garlic to the fat in the pot and cook over medium heat, stirring occasionally, for 10 minutes, until the vegetables start to brown. Tie the thyme sprigs together with kitchen string and add to the pot along with the bay leaves. Return the oxtails to the pot and add the broth, 1 teaspoon of salt, and 1 teaspoon of pepper. Raise the heat and bring to a boil. Lower the heat, cover, and simmer for 1 hour. Discard the thyme bundle and the bay leaves, and skim off the fat.Meanwhile, bring 4 cups of water to a boil and add the barley. Simmer uncovered for 30 minutes, drain, and set aside.When the soup is ready, add the barley and cook the soup for another 15 or 20 minutes, until the barley is tender. Depending on the saltiness of the stock, the soup might need another teaspoon of salt and some pepper. Serve hot, with or without the oxtails.Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows. WEBSITE: https://www.foodnetwork.com FULL EPISODES: https://watch.foodnetwork.com FACEBOOK: https://www.facebook.com/FoodNetwork INSTAGRAM: https://www.instagram.com/FoodNetwork TWITTER: https://twitter.com/FoodNetwork #InaGarten #BarefootContessa #FoodNetwork #BeefBarleySoupIna Garten's Rich Beef Barley Soup | Barefoot Contessa | Food Networkhttps://www.youtube.com/watch?v=yrNWbRiQSrc