Cawl Recipe: A Delicious Welsh Stew

Introduction

Ingredients

• 1.5 lbs of lamb or beef
• 2 large carrots, peeled and diced
• 2 large potatoes, peeled and diced
• 1 leek, sliced
• 1 onion, diced
• 2 cloves of garlic, minced
• 1 bay leaf
• 1 tsp of dried thyme
• 1 tsp of dried rosemary
• 1 tsp of salt
• 1/2 tsp of black pepper
• 8 cups of beef or chicken broth

Instructions

1. Heat a large pot over medium-high heat.
2. Add the lamb or beef and cook until browned on all sides, about 5 minutes.
3. Remove the meat from the pot and set it aside.
4. Add the carrots, potatoes, leek, onion, and garlic to the pot and cook for 5 minutes, stirring occasionally.
5. Add the bay leaf, thyme, rosemary, salt, and black pepper to the pot and stir to combine.
6. Add the meat back to the pot and pour in the beef or chicken broth.
7. Bring the mixture to a boil, then reduce the heat to low and let it simmer for 1 hour.
8. Remove the bay leaf from the pot and discard it.
9. Use a slotted spoon to remove the meat and vegetables from the pot and set them aside.
10. Use an immersion blender or transfer the broth to a blender and puree until smooth.
11. Return the meat and vegetables to the pot and stir to combine.
12. Heat the cawl over medium heat until it's warmed through, about 5 minutes.
13. Serve hot with bread, if desired.

Nutrition

• Calories: 360
• Total fat: 14g
• Saturated fat: 6g
• Cholesterol: 90mg
• Sodium: 850mg
• Total carbohydrates: 28g
• Dietary fiber: 4g
• Sugar: 6g
• Protein: 30g

Tips and Variations

• Use beef or chicken broth depending on your preference.
• You can use lamb or beef in this recipe, or a combination of the two.
• Feel free to add other vegetables to the stew, such as parsnips, turnips, or celery.
• If you don't have an immersion blender, you can transfer the broth to a regular blender in batches.
• Serve the cawl with crusty bread or crackers on the side.
• If you have leftovers, store them in an airtight container in the fridge for up to 3 days.

Conclusion