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)

Quick Skillet Scotch Beef Stew - Image 1

Scotch 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
Course: Main
Complexity: Medium

Units:

Scale:

Ingredients

1 1/2lb beef chuck(cut into 1-inch cubes)
2 tbsp all-purpose flour
2 tbsp olive oil
1 pc yellow onion(chopped)
2 pcs carrots(peeled and diced)
2 pcs celery stalks(diced)
1 pc parsnips(peeled and diced)
3 pcs garlic cloves(minced)
6 cup beef broth
1/2 cup pearl barley(rinsed)
3 tbsp fresh thyme(chopped)
1 pc bay leaf
salt(to taste)
black pepper(to taste)
2 tbsp fresh parsley(chopped, for garnish)

Instructions

Pat the beef cubes dry with paper towels. Season generously with salt and pepper. Toss the beef cubes with the flour until lightly coated.
Heat 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.
Add the chopped onion, diced carrots, celery, and parsnips to the skillet. Cook, stirring occasionally, until the vegetables begin to soften, about 5-7 minutes.
Stir in the minced garlic and cook for 1 minute more until fragrant.
Return the seared beef to the skillet. Pour in the beef broth, scraping up any browned bits from the bottom of the pan.
Add the rinsed pearl barley, chopped fresh thyme, and bay leaf. Bring the mixture to a simmer.
Once 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.
Remove the bay leaf. Taste and adjust seasoning with salt and pepper as needed.
Ladle the stew into bowls and garnish with fresh chopped parsley before serving.

Nutrition

Servings: 6
Serving size (imperial): 15.8 oz

Nutrient	Per serving	Per 100 g	Total (6 servings)
Calories	550 kcal	122.2 kcal	3,300 kcal
Protein	35 g	7.8 g	210 g
Fat	20 g	4.4 g	120 g
Carbs	50 g	11.1 g	300 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.

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Ingredients

1 1/2lb beef chuck(cut into 1-inch cubes)
2 tbsp all-purpose flour
2 tbsp olive oil
1 pc yellow onion(chopped)
2 pcs carrots(peeled and diced)
2 pcs celery stalks(diced)
1 pc parsnips(peeled and diced)
3 pcs garlic cloves(minced)
6 cup beef broth
1/2 cup pearl barley(rinsed)
3 tbsp fresh thyme(chopped)
1 pc bay leaf
salt(to taste)
black pepper(to taste)
2 tbsp fresh parsley(chopped, for garnish)

Instructions

Pat the beef cubes dry with paper towels. Season generously with salt and pepper. Toss the beef cubes with the flour until lightly coated.
Heat 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.
Add the chopped onion, diced carrots, celery, and parsnips to the skillet. Cook, stirring occasionally, until the vegetables begin to soften, about 5-7 minutes.
Stir in the minced garlic and cook for 1 minute more until fragrant.
Return the seared beef to the skillet. Pour in the beef broth, scraping up any browned bits from the bottom of the pan.
Add the rinsed pearl barley, chopped fresh thyme, and bay leaf. Bring the mixture to a simmer.
Once 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.
Remove the bay leaf. Taste and adjust seasoning with salt and pepper as needed.
Ladle the stew into bowls and garnish with fresh chopped parsley before serving.

Nutrient

Per serving

Per 100 g

Total (6 servings)

Calories

550 kcal

122.2 kcal

3,300 kcal

Protein

35 g

7.8 g

210 g

Fat

20 g

4.4 g

120 g

Carbs

50 g

11.1 g

300 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.