Welsh Beef Stew
This is a traditional Welsh stew called cawl. The quantities used here are based on my own requirements for two to three days, as this soup is one that improves on subsequent re-heating. Serve with lightly buttered bread and a good mature Cheddar cheese
Ingredients
Serves: 12
- 8 cups (2 litres) water
- 375g beef shank
- 2 large onions, chopped
- 2 large carrots, sliced
- 1 turnip, diced
- salt and pepper to taste
- 4 potatoes, peeled and quartered
- 2 leeks, sliced
- 1 small head cabbage, sliced
- 2 tablespoons chopped fresh parsley
Directions
Preparation:1hour ›
Cook:2hours ›
Extra time:8hours chilling ›
Ready in:11hours
- Bring water to boil in a large pot. Place beef shank in and simmer 1 1/2 hours. Let cool overnight. Lift meat out, trim off gristle and cut meat into medium sized pieces; set aside. Skim fat from surface of stock or strain through a fine sieve.
- Return stock to heat and bring to a boil. Add onions, carrots and turnip. Season with salt and pepper. Simmer for 1 hour. Add potatoes and simmer until tender, 15 to 20 minutes. Stir in the leeks, cabbage, parsley and reserved meat. Simmer 10 minutes, or until cabbage is tender.
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Reviews and Ratings
Global Ratings:
(20)
Reviews in English (13)
Very tasty & hearty soup. I wasn't sure how the "boys" would like rutabaga in soup, but it was a big hit. I like thick & chunky soups, so this fit the bill. Will definitely make again. - 06 Aug 2007 (Review from Allrecipes USA and Canada)
My family likes to have a couple of British meals around Christmas time, since we have ancestors from England, Scotland, Wales & Ireland - so I was excited to find this recipe. I used some beef on hand instead of the shin shank and it turned out nicely. I wasn't sure how everyone would react to the rutabagas and leeks, but the whole family really liked it! Excellent recipe! I'm looking forward to making it again! - 27 Dec 2007 (Review from Allrecipes USA and Canada)
This is a good start, but the old style of Welsh cooking is very seasonal, so dont be afraid to use fresh local seasonal vegetables. I personally use Lamb Neck if i can get my hands on some from my local butchers. Best cooked late in the evening and left over night as the next day it is far better tasting. Eat with a nice crusty wholemeal roll and a good wedge of mature cheddar cheese. - 18 Feb 2010 (Review from Allrecipes USA and Canada)
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