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Member recipe

Steak and Ale Broth

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Cooking time

Plus overnight for soaking the pearl barley


Serves 6

A boozy twist on a classic Winter Warmer

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  • 500g Cubed Beef
  • 2 1/2 Pints of Beef Stock
  • 3/4 pint of Dark Ale (Not Stout)
  • 200g Pearl Parley
  • 2 Large Carrots, chopped
  • 1 Parsnip, chopped
  • 1 Swede, chopped
  • 1 Small onion, finely chopped
  • 1 Leek, chopped
  • 150g Button mushrooms, cut in half
  • 1 tsp White Pepper


    1. Put the pearl barley and beef stock in to a large, lidded pan and bring to the boil.
    2. Leave this overnight to allow the barley to swell
    3. When ready, begin warming the mixture through, and add all the vegtables, mushrooms and meat, followed by the ale.
    4. Just before boiling add a dash of white pepper. Turn off the heat and leave to cool for 30 minutes.
    5. Ladel about a fifth of the broth in to a blender and blend until the mixture is smooth.
    6. Add the blended mixture back to the broth. Stir in and bring back to the boil.
    7. Served with buttered granary bread rolls

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