Scotch Broth

Preparation info

  • Difficulty


Appears in

Slow Cook Modern

Slow Cook Modern

By Liana Krissoff

Published 2017

  • About

If you’re new to using lamb in your home cooking, this would be a fine recipe to start with—a rib-sticking stew with the friendliest winter vegetables, bulked up with nutty whole-grain barley.


  • 12 ounces (340 g) boneless lamb stew meat, in 1- to 2-inch (2.5- to 5-cm) pieces
  • Salt and freshly ground black pepper
  • 1 tablespoon olive oil
  • ¾ cup (150 g) pot (not pearled) barley
  • 1 leek (white and light green parts), halved lengthwise, washed, then sliced crosswise ¼ inch (6 mm) thick
  • 2 carrots, peeled and cut into 1-inch (2.5-cm) pieces
  • 2 ribs celery, cut into 1-inch (2.5-cm) pieces
  • 1 russet potato, peeled and cut into 1-inch (2.5-cm) pieces
  • 1 tablespoon chopped fresh parsley



Season the lamb with salt and pepper. In a large skillet or sauté pan, heat the oil over high heat. When it shimmers, add the lamb and cook, turning with a thin metal spatula, until the pieces are browned on at least two sides, about 5 minutes total. Transfer to the slow cooker. Pour ½ cup (120 ml) water into the hot skillet and scrape up any browned bits, then pour the liquid into the cooker.

Rinse the barley in a sieve under running water, then add it to the cooker, along with the leek, carrots, celery, potato, and 6 cups (1.4 L) water. Cover and cook on low for 8 hours.


Stir in the parsley and add more salt and pepper, if needed. Serve.