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Ingredients

1 tablespoon extra virgin olive oil
800g lamb rump steaks, trimmed, cut into 2.5cm pieces
1 brown onion, chopped
3 sprigs fresh rosemary
2 celery stalks, trimmed, thickly sliced
2 carrots, halved lengthways, thickly sliced
2 swedes, peeled, cut into 3cm pieces
2 cups pale ale
1 litre Massel beef style liquid stock
1 cup pearl barley, rinsed, drained
Chopped fresh flat-leaf parsley leaves, to serve

Method

Step 1 Heat oil in a large heavy-based saucepan over medium-high heat. Cook the lamb, in 2 batches, turning, for 5 minutes or until browned all over. Transfer to a heatproof bowl.
Step 2 Add onion to pan. Cook for 4 minutes or until starting to brown. Add rosemary, celery, carrot and swede. Cook, stirring for 5 minutes or until starting to brown. Add beer. Cook for 5 minutes or until reduced by half.
Step 3 Add stock and 1 1/2 cups water. Bring to a simmer. Return lamb to pan. Reduce heat to low. Cook, covered, for 1 hour or until almost tender. Add barley. Cook, uncovered, for a further 50 minutes or until lamb and barley are tender. Remove and discard rosemary sprigs. Serve stoup topped with parsley.

Scotch broth stoup

How to make Scotch broth stoup

Ingredients

Method