Beef and Barley Broth

Beef and Barley Broth


9 people made this

The classic 'Scotch Broth,' just the thing for a cold or a cold day! Feel free to use lamb neck instead of beef.

Sue Hohlweg

Serves: 8 

  • 1 kg meaty beef soup bones
  • 8 cups (2 litres) water
  • 6 whole black peppercorns
  • 5 carrots, chopped
  • 2 turnips, chopped
  • 2 stalks celery, chopped
  • 1 onion, chopped
  • 4 tablespoons pearl barley

Preparation:20min  ›  Cook:2hours40min  ›  Ready in:3hours 

  1. In a large stockpot, combine soup bones, water and peppercorns. Cover and simmer for 1 1/2 hours or until the meat comes easily off the bones.
  2. Remove bones. Strain stock; chill.
  3. Skim off fat. Remove meat from bones; dice and return to stock along with carrots, turnips, celery, onion and barley. Bring to the boil. Reduce heat; cover and simmer about 1 hour or until vegetables and barley are tender.

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