Welsh Cawl (Welsh stew with beef)

COOK TIME
225 mins

TOTAL TIME
225 mins

Ingredients

Directions

1. 1

   Clean and wash the soup greens. Peel 2 onions. Dice everything roughly. In a big pot boil up about 2 1⁄2 l water, 1 1⁄2 tsp salt and peppercorns. Wash the meat. Add to salt water with vegetable and onion cubes.

2. 2

   Bring to the boil and simmer covered for about 2 hours. Leave meat to cool overnight in the broth.

3. 3

   Skim the fat from the broth. Lift out the meat. Pour stock through a sieve into a large pot.

4. 4

   Remove meat from the bone and cut into cubes. Peel 1 onion and cut into slices. Peel and wash the carrots, cut them in half lengthwise and cut them into pieces. Peel, wash and chop the potatoes.

5. 5

   Bring the stock, onion, potatoes, carrots and meat cubes to the boil, cover and simmer for about 20 minutes. In the meantime clean and wash the cauliflower and cut it into small florets.

6. 6

   Add the cauliflower to the stock, bring to the boil and cook for another 20 minutes. Add peas after about 15 minutes and cook. Wash and chop the parsley. Season stew with salt and pepper. Arrange and sprinkle with parsley.

7. 7

   It goes well with brown bread with butter and cheese.

Nutrition Facts

KCAL
400 kcal

CARBS
26 g

FATS
11 g

PROTEINS
47 g