Scotch broth

ingredients

• Scotch broth

  • 400 gram lean oyster blade steak, cubed
  • 1 teaspoon oil
  • 2 carrots, chopped
  • 1 leek, chopped
  • 1 turnip, chopped
  • 1/2 cup (100g) pearl barley
  • 4 cup (1 litre) beef stock
  • 1/2 cup (70g) tomato paste
  • thyme sprigs

method

• Scotch broth

  • 1

    Heat a large heavy-based saucepan on high and spray with cooking oil spray. Brown steak in batches for 2 minutes.

  • 2

    Set aside. Heat oil in pan on medium. Cook carrot, leek and turnip for 5 minutes, stirring, until leek is just tender.

  • 3

    Add barley and stir to coat. Add stock, tomato paste and thyme along with steak. Stir to combine. Bring to boil.

  • 4

    Reduce heat to low and simmer, covered, for 1 hour, until beef is very tender. Serve.