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Scotch Broth Recipe
This tasty Scotch broth recipe with beef instead of lamb is definitely a winter comfort food dish! It's a thick hearty stew with beef, barley, split peas and root vegetables. The perfect recipe to warm you up on a cold day!
Course
Main Course
Cuisine
Scottish
Prep Time
10
minutes
minutes
Cook Time
3
hours
hours
Servings
2
Calories
580
kcal
Author
Corina Blum
Ingredients
1
onion
or leek, diced
250
g
stewing steak
2
tbsp
plain flour
50
g
split peas
70
g
pearl barley
1
carrot
diced or sliced
200
g
swede
diced
15
g
fresh parsley
Pinch
salt
Pinch
pepper
1
litre
vegetable stock
Metric
-
US Customary
Instructions
The day before you plan to make the scotch broth, put the split peas in a saucepan and cover with cold water to soak overnight.
Heat oil in a heavy-bottomed pan. Cook the onions gently until translucent.
Cube the steak and coat in flour seasoned with salt and pepper.
Add the beef and brown on all sides.
Rinse the barley and split peas. Add to the pot along with the carrot, onion, swede and stock. Simmer gently for 2½-3 hours.
Add the chopped parsley and season with salt and pepper.
Slow Cooker Method
Follow steps 1-5 above and then transfer the stew to the slow cooker. Cook on low for 8 hours.
Video
Notes
Nutritional information is approximate and a guideline only.
Nutrition
Calories:
580
kcal
|
Carbohydrates:
65
g
|
Protein:
36
g
|
Fat:
21
g
|
Saturated Fat:
9
g
|
Cholesterol:
85
mg
|
Sodium:
133
mg
|
Potassium:
1295
mg
|
Fiber:
16
g
|
Sugar:
11
g
|
Vitamin A:
5765
IU
|
Vitamin C:
41.3
mg
|
Calcium:
117
mg
|
Iron:
6.1
mg