Hearty Welsh Cawl with Vegetables
Experience the rich and comforting flavors of traditional Welsh cuisine with this Hearty Welsh Cawl. Combining tender beef with a medley of root vegetables, this soup is slow-cooked to perfection, allowing the flavors to meld beautifully. Whether you're seeking a cozy family dinner or a dish that improves even more the next day, this cawl is sure to satisfy. Enjoy a taste of Wales with each hearty spoonful.
8
Servings
N/A
Calories
15
Ingredients
Ingredients
lean beef
2 - 2 1/2 lbs (cubed)
large beef bone
1
water
2 quarts
bay leaves
3
onion
1 medium (chopped)
parsley flakes
1 tablespoon
salt
1 teaspoon
rutabagas
2 cups (peeled and cubed)
carrots
2 cups (peeled and sliced)
onions
3 medium
parsnips
2 cups (peeled and sliced)
potatoes
3 cups (peeled and cubed)
parsley flakes
1 tablespoon
salt and pepper
to taste
leeks
1 1/2 (chopped (optional))
Instructions
1
In a large pot, combine the cubed beef, beef bone, water, bay leaves, chopped onion, 1 tablespoon of parsley flakes, and 1 teaspoon of salt.
2
Bring the mixture to a boil over medium-high heat. Reduce the heat to low and simmer gently for approximately 3 hours, allowing the flavors to deepen.
3
Carefully remove the beef bone, bay leaves, and beef cubes from the broth. Set the beef aside and discard the bone and bay leaves.
4
To the broth, add the cubed rutabagas and sliced carrots. Increase the heat to medium and cook for about 30 minutes.
5
Add the medium whole onions, sliced parsnips, cubed potatoes, another tablespoon of parsley flakes, and season with salt and pepper to taste.
6
Continue cooking for another hour, or until all the vegetables are tender and flavors have melded together.
7
Reintroduce the trimmed beef into the pot during the last 30 minutes of cooking.
8
Optional: During the last half hour, add the chopped leeks for an additional layer of flavor.
9
This soup is delicious when freshly made and even better when reheated the next day. Serve hot and enjoy!
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Hearty Welsh Cawl?
Hearty Welsh Cawl is a traditional Welsh soup featuring tender beef and a variety of root vegetables, slow-cooked to meld rich flavors.
What type of meat is used in this recipe?
This recipe uses 2 to 2 1/2 lbs of lean beef, cubed, and a large beef bone for flavoring.
How many servings does this recipe make?
This Welsh Cawl recipe yields approximately 8 servings.
How long does the beef need to simmer initially?
The beef, bone, and initial seasonings should simmer gently for approximately 3 hours.
Do I need to remove the beef bone?
Yes, carefully remove the beef bone and discard it after the initial 3-hour simmering period.
When are the rutabagas added to the soup?
Rutabagas are added after the initial simmer is complete and the bone has been removed, cooking for about 30 minutes.
When should I add the carrots?
Sliced carrots are added at the same time as the rutabagas, following the first 3 hours of simmering.
What other root vegetables are included?
In addition to rutabagas and carrots, this recipe includes parsnips and potatoes.
Are leeks included in this Cawl?
Leeks are an optional ingredient that can be added during the last 30 minutes of cooking for extra flavor.
Is this recipe better the next day?
Yes, the flavors continue to develop over time, making it even better when reheated the next day.
How much water is required?
The recipe requires 2 quarts of water to create the broth base.
How many bay leaves are used?
The recipe calls for 3 bay leaves, which should be discarded after the initial simmer.
When do I add the whole onions?
The 3 medium whole onions are added after the rutabagas and carrots have already cooked for 30 minutes.
How much potato is needed?
You will need 3 cups of peeled and cubed potatoes.
What is the total simmering time for the vegetables?
The vegetables cook for a total of 90 minutes (30 minutes for rutabagas/carrots followed by 60 minutes for the rest).
When is the beef put back into the pot?
The beef is reintroduced to the pot during the final 30 minutes of the cooking process.
How many tablespoons of parsley flakes are used?
A total of 2 tablespoons of parsley flakes are used, added in two 1-tablespoon increments.
Is the beef bone left in the final soup?
No, the bone is only used for the initial 3-hour simmer to flavor the broth and is then discarded.
How should the parsnips be prepared?
The parsnips should be peeled and sliced into 2 cups worth of pieces.
What is the first step in making the cawl?
The first step is to combine cubed beef, bone, water, bay leaves, chopped onion, parsley, and salt in a large pot.
How much rutabaga is used?
The recipe uses 2 cups of peeled and cubed rutabaga.
How much salt is added initially?
One teaspoon of salt is added at the beginning of the cooking process.
Can I add pepper to this recipe?
Yes, salt and pepper should be added to taste during the second stage of vegetable cooking.
How many medium onions are used in total?
The recipe uses four onions total: one medium chopped onion at the start and three medium whole onions later.
Is there a specific way to serve this dish?
It should be served hot, and it is traditionally enjoyed as a cozy family dinner.
What tags define this recipe?
This recipe is tagged as Welsh, traditional, hearty, soup, beef, vegetables, comfort food, cawl, and root vegetables.
Should the heat be high the whole time?
No, you should bring the mixture to a boil but then reduce heat to low and simmer gently.
What happens to the onions added at the start?
The medium chopped onion added at the beginning simmers for 3 hours to form part of the flavorful broth base.
Is the beef trimmed before being returned?
Yes, the instructions suggest reintroducing the trimmed beef during the final half-hour.
How much carrot is needed?
The recipe requires 2 cups of peeled and sliced carrots.