Welsh Beef Stew

    Welsh Beef Stew


    17 people made this

    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

    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

    Preparation:1hour  ›  Cook:2hours  ›  Extra time:8hours chilling  ›  Ready in:11hours 

    1. 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.
    2. 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.

    Recently Viewed

    Reviews (0)

    Write a review

    Click on stars to rate