Welsh Beef Stew

    Welsh Beef Stew

    5saves
    11hours


    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

    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 

    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.

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