Scotch Barley Beef Stew

Ingredients

• 3/4 lb Scotch barley
• 10 lb shin or leg of beef, cut into 4 pieces
• Cold water, enough to cover meat
• 2 onions (approx. 3 oz each)
• 2 heads celery
• 1 large turnip, cut into small squares
• Salt to taste
• 1 quart reserved broth (for sauce)
• 1 oz flour (for sauce)
• Optional: 1 glass port wine or mushroom ketchup
• Optional: capers, minced gherkins, or walnuts

Method

1. 1 Wash barley. Place barley and beef in a large soup pot and cover well with cold water.
2. 2 Bring to a boil, then skim clean. Add onions, reduce heat, and simmer gently for 2 hours.
3. 3 Skim off all fat. Add celery and turnip, season with salt, and boil for 1.5 hours longer.
4. 4 Remove meat and keep warm. Skim broth again. Strain broth into a tureen.
5. 5 For sauce: whisk flour into 1 quart of broth in a stewpan. Cook until boiling. Add wine or ketchup if desired.
6. 6 Place meat in a serving dish. Pour strained sauce over meat. Garnish with capers or pickles if desired.