Welsh Cawl Hearty Stew (Print Version)

Tender lamb, root vegetables, and leeks gently simmered for a warming Welsh stew experience.

# What to Use:

→ Meat

01 - 2.2 pounds lamb shoulder, cut into large chunks, bone-in preferred

→ Vegetables

02 - 2 large carrots, peeled and sliced
03 - 2 medium parsnips, peeled and sliced
04 - 2 medium potatoes, peeled and diced
05 - 1 small rutabaga, peeled and diced
06 - 2 leeks, cleaned and sliced
07 - 1 medium onion, diced

→ Broth & Seasoning

08 - 6 cups low-sodium chicken or lamb stock
09 - 2 bay leaves
10 - 1 small bunch fresh parsley, chopped
11 - Salt and freshly ground black pepper, to taste

→ Optional

12 - Crusty bread or traditional Welsh cheese, to serve

# How to Prepare:

01 - Place lamb shoulder pieces in a large heavy-bottomed pot. Cover with stock and bring to a boil, skimming off any foam that rises.
02 - Add bay leaves, reduce heat, cover, and simmer gently for 1 hour.
03 - Incorporate carrots, parsnips, potatoes, rutabaga, onion, and most of the leeks, reserving a handful. Season with salt and black pepper.
04 - Simmer for an additional 45 minutes until vegetables are tender and lamb falls apart.
05 - Stir in reserved leeks and chopped parsley; simmer for 10 minutes more.
06 - Remove bay leaves, adjust seasoning as needed, and serve hot garnished with extra parsley. Optionally accompany with crusty bread or Welsh cheese.

# Expert Advice:

01 -
  • It tastes even better the next day, which means you can actually relax instead of cooking when guests arrive.
  • Your kitchen will smell so good that people will think you've been cooking for days.
  • There's something deeply honest about a bowl of this—no fancy tricks, just real food that fills you up and makes you feel cared for.
02 -
  • Cawl tastes exponentially better the next day once the flavors have had time to get to know each other—make it the day before if you can and reheat it gently.
  • Skimming that foam in the first few minutes genuinely does make a difference between cloudy broth and clear, clean broth that looks like you know what you're doing.
03 -
  • Don't rush the initial simmering hour—low and slow is what transforms tough lamb into something that falls apart at the suggestion of a spoon.
  • Reserve some fresh leeks for the very end so you get that sharp, fresh contrast against all the deep, cooked flavors.
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