Welsh Beef Stew Recipes

TRADITIONAL WELSH CAWL STEW

Traditional Welsh Cawl Stew image

This recipe for a traditional Welsh cawl stew is both hearty and filling. It's made with bacon broth, lamb or beef, and delicious root vegetables.

Provided by Elaine Lemm

Categories Entree Dinner Soup

Time 2h55m

Yield 4

Number Of Ingredients 12

Ingredients

1 tablespoon lard, or bacon fat
2 large onions, thickly sliced
1 medium rutabaga , peeled and cut into 1-inch cubes
4 large carrots, peeled and thickly sliced
4 leeks , cleaned and sliced
1 pound (450 grams) beef brisket
1 pound (450 grams) smoked bacon, cut into 1-inch cubes
1 bay leaf
1 sprig fresh thyme
1 pound (450 grams) potatoes, peeled and quartered
Salt, to taste
Freshly ground black pepper, to taste

Steps:

Enjoy.

Nutrition Facts : Calories 1119 kcal, Carbohydrate 58 g, Cholesterol 234 mg, Fiber 9 g, Protein 77 g, SaturatedFat 23 g, Sodium 2168 mg, Sugar 14 g, Fat 64 g, ServingSize 4 servings, UnsaturatedFat 0 g

REAL WELSH RAREBIT

Real Welsh Rarebit image

A classic version of this dish was shared with me years ago. This is is my adaptation to more local ingredients. If you don't like beer, you can replace it with milk and it will still taste great. Serve over toasted bread or English muffins.

Provided by MOMFISH

Categories Side Dish Sauces and Condiments Recipes Sauce Recipes

Time 20m

Yield 6

Number Of Ingredients 10

Ingredients

¼ cup butter
¼ cup all-purpose flour
½ teaspoon salt
¼ teaspoon pepper
¼ teaspoon dry mustard
¼ teaspoon Worcestershire sauce
2 drops hot pepper sauce (such as Tabasco®)
1 cup whole milk
½ cup beer
½ pound Cheddar cheese, shredded

Steps:

Melt the butter in a saucepan over low heat; blend in the flour, salt, pepper, mustard, Worcestershire sauce, and hot pepper sauce; continue cooking and stirring until the mixture is smooth and bubbly, about 5 minutes. Remove from heat; gradually stir in the milk; return to heat and stir continually until the mixture comes to a boil. Slowly pour in the beer; cook 1 minute more while still stirring. Melt the Cheddar cheese into the mixture in small portions until completely incorporated. Remove from heat.

Nutrition Facts : Calories 269.7 calories, Carbohydrate 7.2 g, Cholesterol 63.3 mg, Fat 21.1 g, Fiber 0.2 g, Protein 11.5 g, SaturatedFat 13.4 g, Sodium 505.2 mg, Sugar 2.1 g

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

WELSH BEEF STEW

Welsh Beef Stew image

This all-in-one hot-pot would, in times past, have provided two meals; meat and vegetables for one and broth for another.

Provided by MarieRynr

Categories Stew

Time 2h15m

Yield 4-6 serving(s)

Number Of Ingredients 15

Ingredients

1 ounce butter
1 1/2 lbs stewing beef, cubed
8 ounces streaky bacon, rashers each cut into four
1 tablespoon flour
2 pints water
2 onions, sliced
2 carrots, sliced
2 small turnips, cubed
1 tablespoon chopped fresh herb (parsley, thyme, sage, etc. mixed)
salt
white pepper
1/4 pint cider
1/2 lb potato, weighed after peeling
3 leeks, cut into rings
chopped fresh parsley (to garnish)

Steps:

Melt the butter in a large saucepan and fry the beef and bacon lightly, then sprinkle over the flour and fry for a further minute or so.
Add the water and bring to the boil, then cover and simmer for 40 minutes. Allow to cool slightly, then skim.
Add the onions, carrots, turnips, herbs and seasoning and bring back to the boil.
Add the cider, cover and simmer for 1 hour.
Add the potatoes and leeks, cover and simmer for another 20 to 30 minutes.
Serve, sprinkling each portion with a little finely chopped parsley.

Nutrition Facts : Calories 873.1, Fat 64.4, SaturatedFat 25.5, Cholesterol 167.8, Sodium 673, Carbohydrate 31.7, Fiber 4.7, Sugar 8, Protein 41.1

WEST AFRICAN BEEF STEW

West African Beef Stew image

"My husband and I run a dorm for missionaries' children, who live and work with us in Yamoussoukro while their parents work in the interior. This traditional African dish is easy to Ameericanize and tastes great."

Provided by Taste of Home

Categories Dinner

Time 1h20m

Yield 6 servings.

Number Of Ingredients 12

Ingredients

1-1/2 pounds beef top sirloin steak, cut into 1-inch cubes
2 medium onions, sliced
2 teaspoons canola oil
1 garlic clove, minced
1 cup water
4 teaspoons beef bouillon granules
4 cups shredded cabbage
2 medium green peppers, julienned
1 medium zucchini, cut into 1/4-inch slices
3 tablespoons creamy peanut butter
Cayenne pepper
Hot cooked rice, optional

Steps:

In a Dutch oven, brown steak and onions in oil. Add garlic; cook 1 minute longer. Add water and bouillon; bring to a boil. Reduce heat; cover and simmer for 40-45 minutes or until meat is tender. , Stir in the cabbage, green peppers and zucchini. Bring to a boil. Reduce heat; cover and simmer for 8-10 minutes or until vegetables are tender. , Just before serving, stir in peanut butter and sprinkle with cayenne. Serve with rice if desired. Freeze option: Freeze cooled stew in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little broth or water if necessary. Just before serving, stir in peanut butter and sprinkle with cayenne. Serve with rice if desired.

Nutrition Facts : Calories 255 calories, Fat 11g fat (3g saturated fat), Cholesterol 46mg cholesterol, Sodium 628mg sodium, Carbohydrate 12g carbohydrate (5g sugars, Fiber 4g fiber), Protein 28g protein. Diabetic Exchanges

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