Welsh Cawl (Traditional Welsh Stew)
Considered the national dish of Wales, this is a rustic and comforting stew traditionally made with lamb, potatoes, leeks, and other root vegetables.
145 min
Galesa / Británica
4 servings
The story behind
Cawl is a recipe that has nourished Welsh families for centuries. As seen in the image **Welsh Cawl.png**, this version stands out for its generous chunks of tender meat and vegetable cubes that have absorbed all the flavor of the broth. The presentation emphasizes honest simplicity, where fresh herbs like thyme enhance the warm colors of the potato and carrot in a handcrafted ceramic bowl.
Instructions
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1In a large pot, sear the meat until browned on all sides.
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2Cover with water or stock and simmer for an hour, skimming off any foam that rises to the surface.
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3Add the potatoes, carrots, and rutabaga.
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4Cook until the vegetables are tender and the meat pulls apart easily, achieving the texture shown in the **Welsh Cawl.png** photo.
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5Stir in the leeks in the final 10 minutes so they retain their color and freshness.
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6Serve piping hot, garnished with fresh thyme and traditionally accompanied by Welsh cheese and crusty bread.
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