BEEF CAWL

Beef Cawl image

Provided by Vickie Parks @Northwestgal

Number Of Ingredients 11

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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.