Welsh Beef Stew
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Picture by:
StarbugHayley
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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