Welsh Calw (Welsh beef stew with cauliflower and peas)

Valentine Lee
5 1
225 mins
225 mins


Servings: 4
  • 1 collar Soup Greens
  • 3 Onions
  • 1 (approx. 900 g) Ox bone disc
  • 7-10 Tbsp Salt
  • 8–10 Peppercorns
  • 350 g Carrots
  • 7-10 Tbsp Pepper
  • 1 (approx. 1.2 kg) Head Cauliflower
  • 400 g Potatoes
  • 150 g frozen young peas
  • 5 Stem(s) Parsley


  1. 1

    Clean, wash and cut the soup greens into large pieces. Peel 2 onions and cut into slices. Wash the meat. Bring 2 1/2 litres of water, 1 1/2 tsp salt and peppercorns to the boil. Add meat, soup vegetables and onions and bring to the boil. Cover and cook over medium heat for about 2 hours. Leave to cool in the stock overnight

  2. 2

    Skim fat. Remove meat from the stock. Pour broth through a sieve and collect in a large pot. Peel 1 onion and cut into slices. Peel and wash the carrots, cut them in half lengthwise and cut them into pieces. remove meat from the bone and cut into cubes

  3. 3

    Bring the stock, meat cubes, onion and carrots to the boil, cover and simmer for about 40 minutes. Season again with salt and pepper. In the meantime clean and wash the cauliflower and cut the florets from the stems. Peel, wash and chop the potatoes

  4. 4

    Add the cauliflower and potatoes to the stock, bring to the boil and cook for about 20 minutes. Add peas, heat briefly. Season to taste with salt and pepper. In the meantime wash parsley, shake dry and chop finely. Arrange stew in deep plates sprinkled with parsley. Grey bread tastes good with it

  5. 5

    With 6 people:

  6. 6

    Waiting time approx. 12 hours

Nutrition Facts

310 kcal
17 g
9 g
40 g

Categories & Tags

Main DishesSpringSoupsStew