Scotch broth

recipe Detail


Learn how to make classic Scotch broth with Sam Ellis-Cosgrove’s easy recipe, passed down from her granny Jean. This comforting, salty broth is studded with ham hock and creamy pearl barley.


- 1 lb stewing beef

- 1 onion, chopped

- 2 carrots, chopped

- 2 potatoes, chopped

- 1 cup dried barley

- 1 cup dried green split peas

- 6 cups beef broth

- Olive oil

- Salt

- Pepper

- Dried thyme

- Dried parsley


1. In a large pot, heat 1 tablespoon of olive oil over medium-high heat. Add the chopped onion and cook until translucent, about 3-4 minutes.

2. Add the stewing beef to the pot and cook until browned on all sides, about 5 minutes.

3. Season the beef and onions with salt, pepper, dried thyme, and dried parsley to taste.

4. Add the chopped carrots and potatoes to the pot and cook for another 2-3 minutes, stirring occasionally.

5. Pour in 6 cups of beef broth and bring to a boil.

6. Once boiling, add 1 cup of dried barley and 1 cup of dried green split peas to the pot.

7. Reduce the heat to low and let the soup simmer for 1 hour, stirring occasionally.

8. After 1 hour, check the tenderness of the beef and vegetables. If they are still too firm, continue to simmer for another 30 minutes.

9. Once the beef and vegetables are tender, taste the broth and adjust the seasoning if needed.

10. Let the soup simmer for an additional 10-15 minutes, allowing the flavors to meld together.

11. Serve hot and enjoy your homemade Scotch broth! You can also top it with some extra dried parsley for added flavor and presentation. Enjoy!

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