Scotch Broth

This is a great recipe that I actually have on the stove right now. Thanks to Margot Johnston for this recipe

2 T Butter
1 qt diced onion
1 qt diced celery
2 lbs diced lean beef
8 qt cold water
2-3 beef bullion cubes
1/2 cup ea. barley, split yellow & green peas, lentils
4 c carrot
4 c potato
4 c turnip
1 whole leek

To a 16 quart heated pot, add butter. Simmer onions and celery until tender. Add diced meat and brown, stirring occasionally. When beef is browned, add cold water to about half the pot. Leave on medium heat. Whilst this is heating, cut, shred, or dice carrot, potato, turnip and leek. Add to the pot with everything else. Salt and pepper to taste. Add more water if needed. Simmer for about 4 hours. Note: Do not leave out the leeks. They add more flavor that you might imagine. You might also consider adding parsnips. This may be frozen in containers in the freezer.
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