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||
- 1 Lb. Beef, Diced In Very Small Pieces
- 2 Teaspoon Minced Garlic
- 2 Medium Potatoes
- 3-4 Carrots
- 1/2 Onion
- 1 Cup Pearl Barley
- 5 Cans Beef Broth
- 3/4 Teaspoon White Pepper
- 1/4 Teaspoon Allspice
- 2 Teaspoons Dried Parsley Flakes
- 1/2 Teaspoon Celery Seed
- Salt And Black Pepper, To Taste
- Turn the crock pot on high, and put a 1/2 inch of boiling water in the crock.
- 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.
- 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.
- Add in the five cans of beef broth and dry spices.
- In a fry pan, sauté the beef and the minced garlic together. When the beef is cooked, add it to the crock pot.
- Cover and cook on low for about 6-hours