British · United Kingdom

Scotch Broth with Carrots and Parsley

Name: Scotch Broth with Carrots and Parsley
Total time: 75 min
Yield: 4 servings
Cuisine: British
Ingredients: 1 lb beef chuck, cubed; 2 carrots, peeled and sliced; 1 celery stalk, diced; 1 small onion, chopped; 2 cups beef broth; 1/4 cup uncooked barley; 1/4 cup chopped parsley; Salt and pepper to taste

A hearty British soup made with beef, root vegetables, and fresh herbs.

75 minutes4 servings

Scotch Broth with Carrots and Parsley — Photo: pelican from Tokyo, Japan · CC BY-SA 2.0

Method

In a pot, cook beef until browned. Add onion, carrots, and celery. Cook 5 minutes.
Add broth, barley, and herbs. Bring to a boil, then simmer 1 hour.
Check for doneness; beef should be tender and barley cooked through.
Season with salt and pepper before serving.
For whole cuts, check a minimum internal temperature of 63°C (145°F), then rest for at least 3 minutes before serving.

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