Beef Cawl

Beef Cawl

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Vickie Parks


Cawl is a traditional Welsh beef and vegetable stew. This dish was originally made with beef brisket, but more recently recipes have changed and include lamb in place of the beef. It was traditionally served in a wooden bowl with a wooden spoon, and it was served with homemade bread and fresh Welsh cheese. Cawl is often more flavorful the day after it's prepared, as ingredients have had time to fully emerge and meld together.

Beef shank can be used if you can't find brisket of beef.


★★★★★ 1 vote

20 Min
3 Hr
Stove Top


  • 2 1/4 lb
    beef brisket (1kg), cut into bite-size pieces (or you can use beef stew meat)
  • 1 large
    onion, peeled and chopped
  • 6 medium
    potatoes, peeled and chopped
  • 2 large
    carrots, peeled and cut into thin slices
  • 1 medium
    parsnip, peeled and cut into thin slices (larger slices might need to be halved)
  • 1 small
    swede (rutabaga), peeled and chopped
  • 2
    leeks, washed and cut into 1/2-inch slices
  • 2 Tbsp
    fresh parsley, chopped
  • 3 cups
    beef stock (might need more)
  • 1 to 2 tsp
  • 1 to 2 tsp
    black pepper

How to Make Beef Cawl


  1. Place beef in a large skillet with tall sides (or a large saucepan), and cover it with 3 cups stock and let it come to a boil. Reduce heat, cover skillet and let simmer 2 to 3 hours.
  2. Add onion, potatoes, carrots, parsnip and swede, and simmer until the carrots and parnsips are tender, about 25 minutes. Add more stock if needed for stew consistency. Season with salt and pepper.
  3. Add the sliced leeks and let cook another 10 to 15 minutes or until leeks are tender. Just before serving, stir in the chopped parsley.
  4. If you prefer a thicker stew, whisk together 1 tablespoon flour with 2 tablespoons water until no lumps remain. Add the paste to the stew, stirring until thickened.

Printable Recipe Card

About Beef Cawl

Course/Dish: Beef Soups
Main Ingredient: Beef
Regional Style: UK/Ireland
Dietary Needs: Low Fat
Hashtags: #welsh #Wales

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