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Steak and Ale Broth

By aufpet (GoodFood Community)
  • Preparation and cooking time
    • Total time
    • Plus overnight for soaking the pearl barley
  • Easy
  • Serves 6
A boozy twist on a classic Winter Warmer


  • 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


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

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