Best Beef Cawl Recipes

Beef Cawl image

Provided by Jena Lewis

Categories Welsh

Time 3h

Yield 40 cups, 20 serving(s)

Number Of Ingredients 18

2 1/4 lbs beef stew meat
1/2 cup flour
1 tablespoon fresh ground black pepper
1 tablespoon thyme
1/2 tablespoon salt
1 dash turmeric (optional)
1 dash paprika (optional)
2 dashes ground garlic (optional)
1 large onion
3 leeks
2 parsnips
1 turnip
7 carrots
16 ounces baby bella mushrooms
3 medium russet potatoes
4 cups beef stock
4 cups water
2 -3 tablespoons extra virgin olive oil

Steps:

In a large gallon zip-lock bag mix Flower, Pepper, Salt, thyme and optional spices.
Close bag and shake well.
Add beef to the bag and mix well coating all pieces.
In a large dutch oven heat oil, and brown the beef.
finely chop 1/2 onion add to beef.
while onions are cooking add finely chopped 3 carrots, and finely chopped fat ends of the 2 parsnips.
Once onions appear caramelized add beef stock.
Allow to come to slow boil, and simmer for 45 minutes.
Clean and chop all other root vegetables add to pot.
at the same time add 4 cups of water.
Allow to come to slow boil and simmer for another hour.
Clean and add mushrooms.
Allow to simmer for another 30 minutes.

Nutrition Facts : Calories 144.1, Fat 4, SaturatedFat 1.3, Cholesterol 32.7, Sodium 421.1, Carbohydrate 14.2, Fiber 2.2, Sugar 2.9, Protein 13.7

Beef Cawl image

Provided by Vickie Parks @Northwestgal

Categories Beef Soups

Number Of Ingredients 11

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

Steps:

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.
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.
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.
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.