Name: Quick Skillet Scotch Beef Stew
Prep time: 25 min
Cook time: 90 min
Total time: 115 min
Yield: 6 servings
Cuisine: European cuisine
Ingredients: 1.5 lb beef chuck (cut into 1-inch cubes); 2 tbsp all-purpose flour; 2 tbsp olive oil; 1 pcs yellow onion (chopped); 2 pcs carrots (peeled and diced); 2 pcs celery stalks (diced); 1 pcs parsnips (peeled and diced); 3 pcs garlic cloves (minced); 6 cup beef broth; 0.5 cup pearl barley (rinsed); 3 tbsp fresh thyme (chopped); 1 pcs bay leaf; salt (to taste); black pepper (to taste); 2 tbsp fresh parsley (chopped, for garnish)

A hearty beef stew brimming with tender chunks of meat and vegetables simmers invitingly in a rustic cast iron skillet, ready to be served.

Classic DishScotch Broth

Prep: 25 min • Cook: 90 min. A faster, skillet-cooked take on Scotch Broth using diced beef chuck for quicker tenderizing. Features barley, mixed root vegetables, and a rich beef broth, perfect for weeknights.

Preparation time: 25 min
Cooking time: 1 hr 30 min
Total time: 1 hr 55 min
Servings: 6

Instructions

1Pat the beef cubes dry with paper towels. Season generously with salt and pepper. Toss the beef cubes with the flour until lightly coated.
2Heat the olive oil in a large, heavy-bottomed skillet or Dutch oven over medium-high heat. Sear the beef in batches until browned on all sides. Remove beef from the skillet and set aside.
3Add the chopped onion, diced carrots, celery, and parsnips to the skillet. Cook, stirring occasionally, until the vegetables begin to soften, about 5-7 minutes.
4Stir in the minced garlic and cook for 1 minute more until fragrant.
5Return the seared beef to the skillet. Pour in the beef broth, scraping up any browned bits from the bottom of the pan.
6Add the rinsed pearl barley, chopped fresh thyme, and bay leaf. Bring the mixture to a simmer.
7Once simmering, reduce the heat to low, cover the skillet, and let it cook for at least 90 minutes, or until the beef is tender and the barley is cooked through. Stir occasionally.
8Remove the bay leaf. Taste and adjust seasoning with salt and pepper as needed.
9Ladle the stew into bowls and garnish with fresh chopped parsley before serving.

Instructions

1Pat the beef cubes dry with paper towels. Season generously with salt and pepper. Toss the beef cubes with the flour until lightly coated.
2Heat the olive oil in a large, heavy-bottomed skillet or Dutch oven over medium-high heat. Sear the beef in batches until browned on all sides. Remove beef from the skillet and set aside.
3Add the chopped onion, diced carrots, celery, and parsnips to the skillet. Cook, stirring occasionally, until the vegetables begin to soften, about 5-7 minutes.
4Stir in the minced garlic and cook for 1 minute more until fragrant.
5Return the seared beef to the skillet. Pour in the beef broth, scraping up any browned bits from the bottom of the pan.
6Add the rinsed pearl barley, chopped fresh thyme, and bay leaf. Bring the mixture to a simmer.
7Once simmering, reduce the heat to low, cover the skillet, and let it cook for at least 90 minutes, or until the beef is tender and the barley is cooked through. Stir occasionally.
8Remove the bay leaf. Taste and adjust seasoning with salt and pepper as needed.
9Ladle the stew into bowls and garnish with fresh chopped parsley before serving.

Nutrition Information

Calories: 550 kcal
Protein: 35 g
Fat: 20 g
Carbs: 50 g

Nutrient	Per serving
Calories	550 kcal
Protein	35 g
Fat	20 g
Carbs	50 g

Tips

For a richer flavour, you can brown the beef in batches to ensure a good sear on all sides, preventing overcrowding the pan.
Ensure all vegetables are cut into relatively uniform sizes for even cooking and a pleasing texture in the stew.
Serve hot with crusty bread for dipping into the flavourful broth. A dollop of mashed potatoes is also a delicious accompaniment.

Quick Skillet Scotch Beef Stew

Instructions

Nutrition Information

Tips

Variations of Scotch Broth

Hearty Scotch Lamb & Barley Soup

Vegetarian Scotch Broth with Lentils