Widely considered to be the national dish of Wales, cooking our hearty and healthy cawl recipe is a great way to celebrate St David’s Day on Sunday 1 March.
Cawl is a traditional Welsh stew, typically made with lamb or beef (preferably Welsh cuts) and a range of seasonal vegetables (obviously including leeks).
As it tastes even better the next day, cawl is often kept in the fridge after cooking and reheated a day or even a few days later. This gives the full flavour time to develop and makes it an ideal dish for meal prepping.
In this beef cawl recipe, Boosh Organic Beef Bone Broth – the bones of which have been slow cooked for over 16 hours – replaces stock to add even more flavour and healthy goodness to this hearty stew.
Recipe serves 6
3 hours to cook, with 20 minutes prep time
Best served with crusty buttered bread and a hunk of Welsh cheese
1kg Beef – chuck, shin or brisket – preferably with bones left in
A knob of butter
6 Potatoes – preferably maris piper’s – peeled and roughly chopped
1 Swede – peeled and roughly chopped
4 Leeks – discard the outer layers, wash well and slice
6 Carrots – peeled and roughly chopped
A small bunch of fresh parsley – roughly chopped
1 bay leaf
A sprig of fresh thyme
1 x 350ml jar of Boosh Organic Beef Bone Broth – available from booshfoods.com, Ocado, and. Amazon
Salt and pepper to season
- Prepare the vegetables as per the instructions above.
- Place the beef into a large pan and pour over the Boosh Organic Beef Bone Broth, then top with water until the meat is covered.
- Bring to the boil and once boiling, add the bay leaf and thyme and simmer for 1.5 hours over a low heat. Skim away any scum that develops on the surface with a spoon and top with water if needed to keep the beef covered.
- Add the potatoes, swede, carrots and leeks and simmer for a further hour. Add a little more water to the pan if needed.
- Turn off the heat and remove the beef from the pan. Once cooled, remove any bones and cut into chunks.
- Re-add the beef to the pan and simmer for a further 10 minutes.
- Once the beef is warm and tender add the chopped parsley and season to taste with salt and pepper.
- If eating straight away serve in bowls with crusty buttered bread and cheese on the side. Or if saving for later, once cooled place in the fridge where it will keep for up to three days and simply re-heat (gently simmer on a hob until warm) when you are ready to eat.
We hope you enjoy cooking our cawl recipe!
Let us know how else you plan to celebrate St David’s Day!