This recipe is submitted to us by Julie Parrish. Julie says “I used to like this as a Campbell’s canned soup when I was a kid.  Of course, once you’re older and you learn how to cook, everything taste better from fresh.”

Crock-Pot Beef Scotch Broth
Author: 
Recipe type: Soups & Stews
Prep time: 
Cook time: 
Total time: 
Serves: 6
 
This is more of a beef barley soup not just a broth.
Ingredients
  • 1 Lb. Beef, Diced In Very Small Pieces
  • 2 Teaspoon Minced Garlic
  • 2 Medium Potatoes
  • 3-4 Carrots
  • ½ Onion
  • 1 Cup Pearl Barley
  • 5 Cans Beef Broth
  • ¾ Teaspoon White Pepper
  • ¼ Teaspoon Allspice
  • 2 Teaspoons Dried Parsley Flakes
  • ½ Teaspoon Celery Seed
  • Salt And Black Pepper, To Taste
  • Water
Instructions
  1. Turn the crock pot on high, and put a ½ inch of boiling water in the crock.
  2. Dice the potatoes into fine cubes and put in the boiling water first. The boiling water will pre-heat the crock, and it will speed up the potatoes cooking by about an hour.
  3. Then dice the carrots and put them in the crock. You can cut the onions either finely, or leave them in bigger chucks. I don’t prefer to eat the onions although I enjoy the flavor, so I leave mine chunked so I can easily pick them out. Add the carrots, onion, and pearl barley to the crock and stir.
  4. Add in the five cans of beef broth and dry spices.
  5. In a fry pan, sauté the beef and the minced garlic together. When the beef is cooked, add it to the crock pot.
  6. Cover and cook on low for about 6-hours

 

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