BEEF CAWL
My wife is not a fan of lamb/mutton so when Saint David's day came along this year I made a traditional Cawl only replacing the lamb with the beef. She went wild for it, so I figure I better save this for a later date. And while I am at it I will share it with you all too.
Provided by Jena Lewis
Categories Welsh
Time 3h
Yield 40 cups, 20 serving(s)
Number Of Ingredients 18
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
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