Welsh Cawl (Lamb & Vegetable Stew) – Aunt Kate used to say that although the Welch called this dish, Cawl In Ireland it’s just known as Lamb Stew with veggies. Since in America, she couldn’t buy Welch Cheese, she used White Cheddar Cheese slices to serve with it. Let me tell you it was delicious for sure. Try it and let me know what you think of it.
Welsh Cawl (Lamb & Vegetable Stew)
Serves 6 to 8 servings
Ingredients:
1.5 lbs lamb steaks, diced (or lamb neck fillets)
1 tablespoon flour (mixed with salt and pepper)
Rapeseed oil (In America this is known as Canola Oil)
4 large potatoes, or 8 to 10 smaller potatoes, scrubbed and
diced (no need to peel them)
4 large carrots, peeled and diced
1/2 swede, peeled and diced, (In America it’s known as
Turnip or Rutabaga)
2 parsnips, peeled and diced
3 leeks, trimmed, sliced, and rinsed thoroughly (greens and
white)
sea salt and pepper to taste
freshly chopped parsley (to garnish)
Fresh or crusty bread (to serve)
White Cheddar Cheese or Wales's own Caerphilly cheese (to
serve)
Directions
Dredge the diced lamb in the seasoned flour, and in a large
stockpot, heat the oil until hot; add the floured, diced lamb and cook for 3 to
6 minutes, stirring all the time, until the lamb has a golden-brown crust.
Turn the heat down, and add 4 cups of water, before adding the
diced potatoes, carrots, swede, and parsnips. Season to taste with salt and
pepper, place a lid on the pot and simmer for 3 hours, or until the meat is
tender and the vegetables are cooked. 30 minutes before the end of the cooking
time, add the chopped leeks, replace the lid, and continue to cook.
Check and adjust the seasoning, scatter the chopped fresh
parsley over the stew, then serve in warmed soup bowls, or like Aunt Kate used
to serve it in sourdough bread bowls. Delicious with crusty bread and the White
Cheddar Cheese slices.
She also used to make it the day before to ensure all the
flavors were mixed overnight in the fridge. Talk about a yummy stew. When
reheating it, let it come to a slow boil and serve piping hot.
Elizabeth Kilbride is a Writer and Editor with forty years of
experience in writing with 12 of those years in the online content sphere.
Author of 5 books and a Graduate with an Associate of Arts from Phoenix
University in Business Management, then a degree. Mass Communication and Cyber
Analysis from Phoenix University, then on to Walden University for her master’s
in criminology with emphasis on Cybercrime and Identity Theft, and is currently
studying for her Ph.D. degree in Criminology. Her work portfolio includes
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Elizabeth is also a gourmet cook, life coach, and avid artist in her spare
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As a political operative having worked on over 300 campaigns. Elizabeth has turned many life events into books and movie scripts, using history to weave interesting storylines. She also runs 7 blogs ranging from art to life coaching, food, writing, Gardening, and opinion or history
pieces each week.
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