Crock-Pot Beef Scotch Broth Recipe
This traditional Scottish recipe is a lovely, rich and hearty beef barley soup with potatoes and carrots in a delicious broth. Perfect for dinner or lunch on a chilly fall or winter day!
Servings: 6 Servings
Calories: 365kcal
Equipment
- 5 Quart Crock-Pot or larger
Ingredients
- 1 Pound Beef Stew Meat Diced Very Small - Can Also Use Lamb, Mutton Or Venison
- 2 Cloves Garlic Peeled And Minced
- 2 Large Potatoes Peeled And Diced
- 4 Medium Carrots Peeled And Diced
- ½ Medium Yellow Onion Peeled And Diced
- 1 Cup Pearl Barley
- 70 Ounces Beef Broth
- ¾ Teaspoon White Pepper
- ¼ Teaspoon Ground Allspice
- 2 Teaspoons Dried Parsley Flakes
- ½ Teaspoon Celery Seed
- Water
Instructions
- Turn turn a 5 to 6 quart slow cooker on HIGH, and add 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.
- Add the carrots, onion, and pearl barley to the crock and stir.
- Add in the beef broth and dry spices.
- In a large skillet, sauté the beef and the minced garlic together. When the beef is cooked, add it to the slow cooker.
- Cover and cook on LOW for 6 to 8 hours.
Notes
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.
Nutrition
Calories: 365kcal | Carbohydrates: 53g | Protein: 27g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 2g | Cholesterol: 47mg | Sodium: 1312mg | Potassium: 1199mg | Fiber: 9g | Sugar: 4g | Vitamin A: 6805IU | Vitamin C: 28mg | Calcium: 81mg | Iron: 4mg