"Beefed up" Oxtail Barley soup

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It's close enough to Fall for me to think about a hearty soup - one of my favorite types of food.  I didn't get around to Vichychoisse or Gazpacho while it was hot (too busy), and split pea soup doesn't happen until the first rainy day of winter, but really isn't any time a good time for soup?

I woke up today craving oxtail soup (which is really beef) and thinking also how to improve upon the last batch I made -- MORE BEEF and more vegetables is what I came up with. I like to use mirepoix vegetables to kick up the strength of the stock; a dash of Worcestershire sauce, tomatoes and a little sherry give the soup a a touch of sweetness and a smooth, rich flavor.  I've used my homemade beef stock, added stew meat, carrots and fresh green beans at the finale.  This preparation ends up somewhere between a soup and a stew as the vegetables and barley break down and thicken the stock.  Finally, it seems a dash of balsamic vinegar just "Mediterraneanizes" a dish, somehow...

You can prep this a day ahead of time if you wish; like most soups / stews the flavors will meld and improve overnight.

THE RECIPE

Approximately 3# Oxtails
Approximately 1# Beef stew meat, 1/2 inch dice
1T Extra Virgin olive oil
Sea salt and freshly ground black pepper for seasoning the beef
1t Worcestershire sauce

One large onion, medium dice
2 carrots, small dice
2 celery ribs, near the heart including leaves, small dice
4 large cloves garlic, grated
Sea salt and pepper for the soup, to taste
2T dry sherry
5 Cups beef stock
1 1/2 t dried marjoram leaves or 1t minced fresh leaves
1 1/2 t dried oregano leaves or 1t minced fresh leaves  (if using fresh leaves on these two herbs, add at the halfway point in cooking)
4 Bay leaves

1 cup pearled barley (added at the halfway point.  If using slow-cook barley, add at the beginning.)

4 carrots, 1/2 inch slices on the bias
14oz. can crushed tomatoes with juice

1/4 bunch Italian flat leaf parsley, heavy stems removed, minced

1/2# fresh green beans, cut in half
1T aged balsamic vinegar

Additional minced parsley, for garnish

Season both sides of the oxtails and stew meat with salt, pepper and Worcestershire sauce; heat oil in a large Dutch oven over medium high flame.

Brown the oxtails on all sides; remove then brown the stew beef.  Remove stew beef and set aside.

Add the onion, carrot, celery and garlic; sweat these in the fat and juices rendered from the beef for about 8 minutes.  Deglaze the pan with sherry.  Stir well, and add the beef, stock, herbs and season with salt and pepper.  Simmer for 1 hour.  Add the barley, carrot slices and tomatoes.  Simmer for 30 minutes more.  Add the Italian parsley.  Taste and adjust seasonings if needed. At the 2 hour mark, check the beef for tenderness.  If done, remove the oxtails, add beans to the pot and turn off the heat.  Finish with the balsamic vinegar and cover completely.

Allow the oxtails to cool and pull the meat off the bones.  Chop into small pieces and return the meat to the soup.  Stir and serve in bowls, garnish with parsley and hearty bread.  This preparation is reminiscent of Eastern European recipes, with my added touches.  Enjoy!