🏆National Dishes

Cawl

Name: Cawl
Yield: 1 serving
Ingredients: 25 gm beef dripping or other cooking fat; 1 onion, peeled and chopped; 400 gm stewing beef, cubed; 4 medium potatoes, peeled and chopped; 1 swede, peeled and chopped; 3 carrots, peeled and chopped; 100 gm split red lentils; Knob of butter; 3 leeks, sliced; Fresh parsley, roughly chopped; 1.2 litres water; Salt and pepper to taste

A hearty traditional Welsh stew with beef, root vegetables, leeks and red lentils. The national dish of Wales.

20 min

Prep

1 hr 30 min

Cook

Medium

Difficulty

Ingredients

Steps

Ingredients

Servings

25 gm beef dripping or other cooking fat
1 onion, peeled and chopped
400 gm stewing beef, cubed
4 medium potatoes, peeled and chopped
1 swede, peeled and chopped
3 carrots, peeled and chopped
100 gm split red lentils
Knob of butter
3 leeks, sliced
Fresh parsley, roughly chopped
1.2 litres water
Salt and pepper to taste

Method

1
Melt the fat in a large casserole and fry the onion until softened.
2
Brown the meat in the casserole.
3
Add the chopped vegetables and lentils, turning them in the fat.
4
Pour over the water and bring to a boil.
5
Scoop out any scum that rises to the top, adding a knob of butter to disperse any that remains.
6
Transfer to a 160C oven and cook for .
7
Add the sliced leeks and cook for more.
8
Stir in some roughly chopped fresh parsley just before serving.

Notes

Shin of beef gives the best flavour for stewing, though chuck or skirt are good alternatives.
Lamb can be used instead of beef for a more traditional version — use shoulder or neck fillet.
Serve with crusty bread, butter and a piece of strong cheese.