Best Welsh Beef Stew Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

WELSH BEEF STEW



Welsh Beef Stew image

This all-in-one hot-pot would, in times past, have provided two meals; meat and vegetables for one and broth for another.

Provided by MarieRynr

Categories     Stew

Time 2h15m

Yield 4-6 serving(s)

Number Of Ingredients 15

1 ounce butter
1 1/2 lbs stewing beef, cubed
8 ounces streaky bacon, rashers each cut into four
1 tablespoon flour
2 pints water
2 onions, sliced
2 carrots, sliced
2 small turnips, cubed
1 tablespoon chopped fresh herb (parsley, thyme, sage, etc. mixed)
salt
white pepper
1/4 pint cider
1/2 lb potato, weighed after peeling
3 leeks, cut into rings
chopped fresh parsley (to garnish)

Steps:

  • Melt the butter in a large saucepan and fry the beef and bacon lightly, then sprinkle over the flour and fry for a further minute or so.
  • Add the water and bring to the boil, then cover and simmer for 40 minutes. Allow to cool slightly, then skim.
  • Add the onions, carrots, turnips, herbs and seasoning and bring back to the boil.
  • Add the cider, cover and simmer for 1 hour.
  • Add the potatoes and leeks, cover and simmer for another 20 to 30 minutes.
  • Serve, sprinkling each portion with a little finely chopped parsley.

Nutrition Facts : Calories 873.1, Fat 64.4, SaturatedFat 25.5, Cholesterol 167.8, Sodium 673, Carbohydrate 31.7, Fiber 4.7, Sugar 8, Protein 41.1

BEEF CAWL



Beef Cawl image

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 This dish was originally made with beef brisket, but more recently recipes have changed and include lamb in place of the beef.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

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.

CAWL (TRADITIONAL WELSH BROTH)



Cawl (Traditional Welsh Broth) image

The recipe that follows is one that is popular with, and derived from, the local farming community of Cardiganshire. There are regional variations throughout Wales as to what meat is used; some use Pork or Mutton we use Shin Beef. The quantities used here are based on my own requirements for two to three days, as this soup is one that improves on subsequent re-heating. Serve with lightly buttered bread and a good mature Cheddar cheese

Provided by Beryl Davies

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes

Time P1DT3h

Yield 12

Number Of Ingredients 10

2 quarts water
12 ounces beef shank
2 large onions, chopped
2 large carrots, sliced
1 rutabaga, diced
salt and pepper to taste
4 potatoes, peeled and quartered
2 leeks, sliced
1 small head cabbage, sliced
2 tablespoons chopped fresh parsley

Steps:

  • Bring water to boil in a large pot. Place beef shank in, and simmer 1 1/2 hours. Let cool overnight. Lift meat out, trim off gristle and cut meat into medium sized pieces; set aside. Skim fat from surface of stock, or strain through a fine sieve.
  • Return stock to heat, and bring to a boil. Add onions, carrots and rutabaga. Season with salt and pepper. Simmer for 1 hour. Add potatoes, and simmer until tender, 15 to 20 minutes. Stir in the leeks, cabbage, parsley and reserved meat. Simmer 10 minutes, or until cabbage is tender.

Nutrition Facts : Calories 154.3 calories, Carbohydrate 23.8 g, Cholesterol 12.5 mg, Fat 3.1 g, Fiber 5 g, Protein 9 g, SaturatedFat 1.1 g, Sodium 248 mg, Sugar 6.8 g

Related Topics