SCOTCH BROTH STOUP
serves / 6 prep / 20 minutes cook / 2 hours 15 minutes
1 tbsp extra virgin
olive oil
800g lamb rump steaks,
trimmed, cut into 2.5cm pieces
1 brown onion, chopped 3 sprigs of 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 beef stock
1 cup pearl barley,
rinsed, drained Chopped fresh flat-leaf
parsley leaves, to serve
1
Heat oil in a large heavybased saucepan over medium-high heat. Cook the lamb, in two batches, turning, for 5 minutes or until meat is browned all over. Then transfer the lamb to a heatproof bowl.
2
Add onion to the pan. Cook for 4 minutes or until starting to brown. Add the rosemary, celery, carrot and swede. Cook, stirring for 5 minutes or until starting to brown. Next add the beer. Cook for 5 minutes or until it is reduced by half.
3
Add the stock and 1 ½ cups water. Bring to a simmer. Return the lamb to pan. Reduce heat to low. Cook, covered, for 1 hour or until lamb is almost tender.
4uncovered,
Add barley. Cook,
for a further 50 minutes or until the lamb and barley are tender. Remove and discard rosemary sprigs. Serve your stoup topped with the fresh parsley leaves. RECIPE / Amira Georgy, Super Food Ideas PHOTOGRAPHY / Nigel Lough