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beef cawl

(1 rating)
Northwestgal avatar
Recipe by
Vickie Parks
@Northwestgal
Renton, WA

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 This dish was originally made with beef brisket, but more recently recipes have changed and include lamb in place of the beef.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

(1 rating)
yield 6 serving(s)
prep time 20 Min
cook time 3 Hr
method Stove Top

Ingredients For beef cawl

  • 2 1/4 lb
    beef brisket (1kg), cut into bite-size pieces (or you can use beef stew meat)
  • 1 lg
    onion, peeled and chopped
  • 6 md
    potatoes, peeled and chopped
  • 2 lg
    carrots, peeled and cut into thin slices
  • 1 md
    parsnip, peeled and cut into thin slices (larger slices might need to be halved)
  • 1 sm
    swede (rutabaga), peeled and chopped
  • 2
    leeks, washed and cut into 1/2-inch slices
  • 2 Tbsp
    fresh parsley, chopped
  • 3 cups
    beef stock (might need more)
  • 1 to 2 tsp
    salt
  • 1 to 2 tsp
    black pepper

How To Make beef cawl

  • 1
    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.
  • 2
    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.
  • 3
    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.
  • 4
    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.
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