Scotch Broth - cooking recipe

Ingredients

14 oz top blade steak, cubed
1 tsp oil
2 None carrots, chopped
1 None leek, chopped
1 None turnip, chopped
1/2 cup pearl barley
4 cups beef stock
1/4 cup tomato paste
None None Fresh thyme sprigs

Preparation

Heat a large, heavy-bottomed saucepan on high heat. Spray with no stick cooking spray. Brown steak in batches for 2 mins. Set aside.
Heat oil in same pan on medium heat. Cook carrots, leek and turnip for 5 mins, stirring, until leek is just tender.
Add barley and stir to coat. Add stock, tomato paste and thyme along with steak. Stir to combine. Bring to a boil.
Reduce heat to low; simmer, covered, for 1 hour, or until beef is very tender.