beef cawl

Name: Beef Cawl
Prep time: 20 min
Cook time: 3 h
Yield: 6
Cuisine: UK/Ireland
Ingredients: 2 1/4 pound(s) 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 tablespoon(s) fresh parsley, chopped; 3 cups - beef stock (might need more); 1 to 2 teaspoon(s) salt; 1 to 2 teaspoon(s) black pepper

(1 RATING)

7 Pinches

Vickie Parks

Renton, WA

Updated on Jun 23, 2017

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 This dish was originally made with beef brisket, but more recently recipes have changed and include lamb in place of the beef.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.

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prep time 20 Min

cook time 3 Hr

method Stove Top

yield 6 serving(s)

Ingredients

2 1/4 pounds 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 tablespoons fresh parsley, chopped
3 cups - beef stock (might need more)
1 to 2 teaspoons salt
1 to 2 teaspoons black pepper

How To Make beef cawl

Step 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.

Step 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.
Step 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.
Step 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.
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