Best Welsh Beef Stew Recipes

OLD-FASHIONED BEEF STEW

Old-Fashioned Beef Stew image

This classic stick-to-your-ribs stew is the ideal project for a chilly weekend. Beef, onion, carrots, potatoes and red wine come together in cozy harmony. If you are feeding a crowd, good news: It doubles (or triples) beautifully.

Provided by Molly O'Neill

Categories dinner, one pot, soups and stews, main course

Time 2h30m

Yield 4 servings

Number Of Ingredients 12

Ingredients

1/4 cup all-purpose flour
1/4 teaspoon freshly ground pepper
1 pound beef stewing meat, trimmed and cut into inch cubes
5 teaspoons vegetable oil
2 tablespoons red wine vinegar
1 cup red wine
3 1/2 cups beef broth, homemade or low-sodium canned
2 bay leaves
1 medium onion, peeled and chopped
5 medium carrots, peeled and cut into 1/4-inch rounds
2 large baking potatoes, peeled and cut into 3/4-inch cubes
2 teaspoons salt

Steps:

Combine the flour and pepper in a bowl, add the beef and toss to coat well. Heat 3 teaspoons of the oil in a large pot. Add the beef a few pieces at a time; do not overcrowd. Cook, turning the pieces until beef is browned on all sides, about 5 minutes per batch; add more oil as needed between batches.
Remove the beef from the pot and add the vinegar and wine. Cook over medium-high heat, scraping the pan with a wooden spoon to loosen any browned bits. Add the beef, beef broth and bay leaves. Bring to a boil, then reduce to a slow simmer.
Cover and cook, skimming broth from time to time, until the beef is tender, about 1 1/2 hours. Add the onions and carrots and simmer, covered, for 10 minutes. Add the potatoes and simmer until vegetables are tender, about 30 minutes more. Add broth or water if the stew is dry. Season with salt and pepper to taste. Ladle among 4 bowls and serve.

Nutrition Facts : @context http, Calories 494, UnsaturatedFat 9 grams, Carbohydrate 54 grams, Fat 12 grams, Fiber 5 grams, Protein 35 grams, SaturatedFat 3 grams, Sodium 1604 milligrams, Sugar 7 grams, TransFat 0 grams

WELSH BEEF STEW

Welsh Beef Stew image

This all-in-one hot-pot would, in times past, have provided two meals; meat and vegetables for one and broth for another.

Provided by MarieRynr

Categories Stew

Time 2h15m

Yield 4-6 serving(s)

Number Of Ingredients 15

Ingredients

1 ounce butter
1 1/2 lbs stewing beef, cubed
8 ounces streaky bacon, rashers each cut into four
1 tablespoon flour
2 pints water
2 onions, sliced
2 carrots, sliced
2 small turnips, cubed
1 tablespoon chopped fresh herb (parsley, thyme, sage, etc. mixed)
salt
white pepper
1/4 pint cider
1/2 lb potato, weighed after peeling
3 leeks, cut into rings
chopped fresh parsley (to garnish)

Steps:

Melt the butter in a large saucepan and fry the beef and bacon lightly, then sprinkle over the flour and fry for a further minute or so.
Add the water and bring to the boil, then cover and simmer for 40 minutes. Allow to cool slightly, then skim.
Add the onions, carrots, turnips, herbs and seasoning and bring back to the boil.
Add the cider, cover and simmer for 1 hour.
Add the potatoes and leeks, cover and simmer for another 20 to 30 minutes.
Serve, sprinkling each portion with a little finely chopped parsley.

Nutrition Facts : Calories 873.1, Fat 64.4, SaturatedFat 25.5, Cholesterol 167.8, Sodium 673, Carbohydrate 31.7, Fiber 4.7, Sugar 8, Protein 41.1

BEEF CAWL

Beef Cawl image

Cawl is a traditional Welsh beef and vegetable stew. This dish was originally made with beef brisket, but more recently recipes have changed and include lamb in place of the beef. It was traditionally served in a wooden bowl with a wooden spoon, and it was served with homemade bread and fresh Welsh cheese. Cawl is often more flavorful the day after it's prepared, as ingredients have had time to fully emerge and meld together. Beef shank can be used if you can't find brisket of beef.

Provided by Vickie Parks @Northwestgal

Categories Beef Soups

Number Of Ingredients 11

Ingredients

2 1/4 pound(s) beef brisket (1kg), cut into bite-size pieces (or you can use beef stew meat)
1 large onion, peeled and chopped
6 medium potatoes, peeled and chopped
2 large carrots, peeled and cut into thin slices
1 medium parsnip, peeled and cut into thin slices (larger slices might need to be halved)
1 small swede (rutabaga), peeled and chopped
2 - leeks, washed and cut into 1/2-inch slices
2 tablespoon(s) fresh parsley, chopped
3 cups - beef stock (might need more)
1 to 2 teaspoon(s) salt
1 to 2 teaspoon(s) black pepper

Steps:

Place beef in a large skillet with tall sides (or a large saucepan), and cover it with 3 cups stock and let it come to a boil. Reduce heat, cover skillet and let simmer 2 to 3 hours.
Add onion, potatoes, carrots, parsnip and swede, and simmer until the carrots and parnsips are tender, about 25 minutes. Add more stock if needed for stew consistency. Season with salt and pepper.
Add the sliced leeks and let cook another 10 to 15 minutes or until leeks are tender. Just before serving, stir in the chopped parsley.
If you prefer a thicker stew, whisk together 1 tablespoon flour with 2 tablespoons water until no lumps remain. Add the paste to the stew, stirring until thickened.

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Best Welsh Beef Stew Recipes

OLD-FASHIONED BEEF STEW

This classic stick-to-your-ribs stew is the ideal project for a chilly weekend. Beef, onion, carrots, potatoes and red wine come together in cozy harmony. If you are feeding a crowd, good news: It doubles (or triples) beautifully.

WELSH BEEF STEW

This all-in-one hot-pot would, in times past, have provided two meals; meat and vegetables for one and broth for another.

BEEF CAWL

Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...

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