Scotch Broth (AKA Pontefract Stew)
This Scotch Broth was one of the dishes I remember most during the winters of my childhood. Although I now know it as Scotch Broth, we always called it Pontefract Stew, not sure why. During the winter our fire never went out, even if it was raining or snowing Dad would make what we called a bender tent, some were large enough to sleep in but a smaller one was made to protect the fire from the elements. My Mam would always rise before 6am and from where I slept under the caravan with my brothers (we were protected by a tarpaulin skirt round the bottom of the caravan) I could hear her putting fresh wood on the fire to get it ready to cook breakfast.
Pre Breakfast
Before breakfast, one of us kids (usually me as I was the youngest) had to walk about a mile to a local farm for milk and keep a sharp eye out for any eggs that had been laid in the hedgerow instead of in the correct place in the chicken coop.
After Breakfast
Once breakfast was over, it was our job (kids) to go collecting wood for the fire and at the same time keep a look out for any Mushrooms we might come across which always seemed to plentiful as far as I remember. Dad would be tending the horses, shifting them to a new grazing patch for the day, while Mam was preparing the evening meal, this would go into the stew pot and hang over the fire the whole day while the adults went out doing whatever they had to do to earn money to buy food for the next day. This was of course in the winter time, because in the summer months we worked on the fairgrounds which was lot more civilized!!
As I’ve mentioned before, our protein was mainly supplied by Rabbit, as they were easy to catch and free too, however, we did have treats from time to time depending on the cash situation and this recipe was always one of my favourites.
Scotch Broth
Adjust Serving Size
PLEASE NOTE: You can now adjust the number of servings on the recipe below. or on the Print Menu option.
Ingredients
- 500 g Shin of Beef Cut into small pieces
- 500 g Neck of Mutton or Lamb. Cut into small pieces
- 60 g Pearl Barley
- 2 medium Onions Diced
- 2 small Turnips Cut into small pieces
- 2 large Carrots Diced
- 3 sticks Celery Diced
- 2 cloves Garlic we always used wild garlic leaves
- 1 sprig Thyme or 1/2 tsp dried
- 1.5 ltr Stock Can, carton or cube is OK
- 1.5 ltr Water
- Salt & Pepper to taste
DISCLAIMER
I recommend using the Metric measurements (instead of cups & spoons) for more accuracy and better results.
Instructions
- PLESE NOTE: You can cook this in the oven or on the stove top, If you have a Slow Cooker use that too.
- First cut the meat into small pieces and remove any excess fat.
- Now add the meat and pearl barley with the water. Bring to the boil and simmer for 11/2 hours on a low heat.
- Then add the diced vegetables and the stock, season with Salt & Pepper and cook for a further 11/2 hours until the meat is tender.
- Now taste and adjust the seasoning to your taste. Sprinkle with chopped parsley just before serving.
- Serve with fresh crusty bread, however I like to serve it with boiled potatoes and a green veg that's in season. I especially love it with Savoy cabbage.
Category: British, Cuisine, Meat, Recipes, Slow Cooker, Stew
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I love this soup too. Your childhood is facilitating.