Best 3 Cawl Welsh Stew Recipes

Cawl welsh stew, a traditional hearty Welsh dish that is perfect for a cold winter day, is a must-try for anyone who enjoys stews. This classic dish is packed with lamb, vegetables, and herbs, creating a tantalizing blend of flavors that will transport you to the heart of Wales. Whether you are a seasoned home cook or just starting out in the kitchen, this comprehensive guide will provide you with everything you need to know to create a delicious and authentic cawl welsh stew that will impress your family and friends.

Check out the recipes below so you can choose the best recipe for yourself!

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

Ingredients

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

CAWL (WELSH STEW)

Cawl (Welsh Stew) image

Make and share this Cawl (Welsh Stew) recipe from Food.com.

Provided by PanNan

Categories One Dish Meal

Time 2h

Yield 6 serving(s)

Number Of Ingredients 14

Ingredients

6 small lamb shanks (preferably Welsh)
2 pints water
1/2 lb potato, peeled and diced
1/2 lb swede, peeled and diced (turnip)
1/2 lb onion, peeled and chopped
1/2 lb carrot, peeled and diced
1/2 lb leek, cleaned and sliced thin
1/2 small savoy cabbage
2 bay leaves
2 stems fresh thyme
1 stem fresh rosemary
1/2 cup parsley
2 tablespoons vegetable oil
salt and pepper

Steps:

Heat the vegetable oil in a large stew pot. Season the lamb shanks and add to the pot together with the onion. Brown the meat on all sides. You may need to do this in batches.
With all the lamb shanks in the pot, add the water and all herbs. Bring to a boil and reduce to a simmer. Cover and simmer 40 minutes.
Add all vegetables except the cabbage. Bring to a boil again then reduce to simmer for 40 minutes.
Shred the cabbage and add to the cawl, cook for about 5 minutes more and serve.

WELSH LAMB STEW (CAWL)

Welsh Lamb Stew (Cawl) image

Make and share this Welsh Lamb Stew (Cawl) recipe from Food.com.

Provided by Outta Here

Categories Stew

Time 2h15m

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

2 tablespoons olive oil
1 lb lamb stew meat, cut into 1/2-inch cubes
2 russet potatoes, peeled and coarsely chopped
2 medium turnips, peeled and coarsely chopped
2 medium parsnips, peeled and chopped
2 large carrots, peeled and chopped
1 teaspoon salt
1/2 teaspoon fresh ground black pepper
6 cups water
2 medium leeks, washed, trimmed and sliced (include some of the pale green part)
1/4 cup fresh flat-leaf parsley, chopped

Steps:

Heat oil over medium-high heat in heavy soup pot. Brown lamb cubes.
Add potatoes, turnip, parsnip, carrot, salt and pepper and water. Bring to a simmer over medium heat and continue simmering, uncovered, stirring occasionally, until lamb is tender, about 1 1/2 hours.
Skim fat from the liquid, if needed.
Add the leeks and parsley and simmer until the leeks are translucent, about 30 minutes.
Serve stew with bread and butter, and a piece of good cheddar cheese.

Nutrition Facts : Calories 493, Fat 17.3, SaturatedFat 4.6, Cholesterol 122.4, Sodium 759.7, Carbohydrate 41.7, Fiber 7.9, Sugar 9, Protein 42.6

Tips:

Use a variety of vegetables. This will give your cawl a more complex flavor and texture. Some good options include leeks, carrots, potatoes, parsnips, and turnips.
Don't overcook the vegetables. They should be tender but still have a little bit of bite.
Use a good quality lamb. This will make a big difference in the flavor of your cawl. Look for lamb that is well-marbled and has a good amount of fat.
Cook the lamb slowly. This will help to tenderize it and make it more flavorful.
Season your cawl well. Use a combination of salt, pepper, and herbs to taste.
Serve your cawl with a side of crusty bread or mashed potatoes. This will help to soak up the delicious broth.

Conclusion:

Cawl is a hearty and flavorful stew that is perfect for a cold winter day. It is easy to make and can be tailored to your own taste preferences. So next time you are looking for a comforting and delicious meal, give cawl a try.