Scots, wha hae wi’ Wallace bled,
Scots, wham Bruce has aften led,
Welcome to your gory bed,
—Or to victorie.
Now ’s the day, and now’s the hour;
See the front o’ battle lour;
See approach proud Edward’s power,
Chains and Slaverie.
Wha will be a traitor-knave?
Wha can fill a cowards’ grave?
Wha sae base as be a Slave?
—Let him turn and flie.
Wha for Scotland’s king and law,
Freedom’s sword will strongly draw,
Free-Man stand, or Free-Man fa’,
Let him follow me.
By Oppression’s woes and pains!
By your Sons in servile chains!
We will drain our dearest veins,
But they shall be free!
- 2 tablespoons Extra Virgin Olive Oil
- 1 lb. beef stew meat
- 1 leek, chopped
- 2 medium carrots, chopped
- 1 small yellow onion, chopped
- 1 celery stalk, chopped
- 1 garlic clove, minced
- 2 sprigs of thyme, leaves removed
- 2 bay leaves
- 1 tablespoon all-purpose flour
- 5 cups beef broth
- 1 teaspoon Better than Bouillon Beef Base
- 2/3 cup pearl barley
- Prep the barley per instruction.
- In a medium dutch oven, heat 1 tablespoon of the oil and begin browning the beef stew meat in batches, seasoning to taste. Don't crowd the beef or it won't brown properly. Remove from the pan and set aside to cool. Continue until all the meat is browned.
- Heat the remaining tablespoon of oil and add the vegetables (leek, carrot onion, garlic, and celery) until softened. Next, add the thyme and bay leaves as well as 1 tablespoon of all-purpose flour and cook for 1-2 minutes or until the flour is incorporated. Return the beef to the pan, stir in both beef stock and bouillon and bring the soup to a boil. Lower the heat, cover and simmer for 30 minutes or until the soup has thickened and the meat is cooked through.
- Finally, once the barley is tender, drain the excess water and stir the barley into the soup. Taste for seasoning and serve hot!