Best 4 Cawl Welsh Stew Recipes

**Unveil the Comforting Delights of Cawl, the Epitome of Welsh Stew:**

Cawl, the quintessential Welsh stew, embodies the essence of comfort food, inviting you on a culinary journey through the heart of Wales. This hearty and flavorful dish, pronounced "kaul," has been a staple in Welsh kitchens for centuries, passed down through generations to warm the hearts and stomachs of families and friends. Its origins can be traced back to humble beginnings, where simple ingredients were transformed into a nourishing and satisfying meal.

Whether you gather around a cozy fire on a chilly evening or seek respite from the hustle and bustle of modern life, Cawl offers a sanctuary of warmth and nourishment. This versatile stew boasts a symphony of flavors, with tender lamb or beef simmering in a rich broth infused with fresh vegetables, aromatic herbs, and spices. Carrots, leeks, and potatoes lend their earthy sweetness, while the addition of barley or oatmeal bestows a delightful texture. Rustic flavors mingle and meld, creating a harmonious balance that is both comforting and captivating.

Within this culinary exploration, you will discover a collection of enticing recipes that showcase the diverse regional variations of Cawl. From the classic North Wales Cawl, featuring succulent lamb and the distinctive pairing of leeks and potatoes, to the South Wales Cawl, where beef takes center stage, accompanied by fresh seasonal vegetables.

Prepare to embark on a culinary adventure as we delve into the secrets of this cherished Welsh dish. Discover the nuances of each recipe, carefully crafted to capture the authentic spirit of Cawl. With every spoonful, you will uncover a tapestry of flavors that tell a story of tradition, heritage, and the enduring love for wholesome, hearty meals.

So, gather your ingredients, fire up your stove, and let us embark on a journey to savor the heartwarming delights of Cawl, the epitome of Welsh stew.

Let's cook with our recipes!

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.

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

Ingredients

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.

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:

Choose the right lamb: Opt for lamb shoulder or neck for the best flavor and texture.
Sear the lamb: Searing the lamb before stewing adds depth of flavor.
Use a variety of vegetables: This will give your cawl a more complex flavor and texture.
Don't overcrowd the pot: Make sure there is enough space for the lamb and vegetables to cook evenly.
Simmer gently: Cawl is a slow-cooked dish, so let it simmer gently for at least 1 hour, or until the lamb is tender.
Season to taste: Add salt and pepper to taste, and adjust the seasonings as needed.
Serve with crusty bread: Cawl is traditionally served with crusty bread, which is perfect for soaking up the delicious broth.

Conclusion:

Cawl is a hearty, flavorful stew that is perfect for a cold winter day. It is a traditional Welsh dish that is made with lamb, vegetables, and herbs. Cawl is a relatively easy dish to make, and it is a great way to use up leftover lamb. This versatile dish can be served as a main course or a side dish. It is also a great option for a potluck or party. With its simple ingredients and delicious flavor, cawl is a dish that everyone will enjoy.