Ingredients

The following ingredients have 4 Servings
  • 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

Instruction

  • 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.