Beef Cawl

Submitted by Jena Lewis

"My wife is not a fan of lamb/mutton so when Saint David's day came along this year I made a traditional Cawl only replacing the lamb with the beef. She went wild for it, so I figure I better save this for a later date. And while I am at it I will share it with you all too."

 

• Ready In: 3hrs
• Ingredients: 18
• Yields: 40 cups
• Serves: 20

ingredients

• 2 1⁄4 lbs beef stew meat
• 1⁄2 cup flour
• 1 tablespoon fresh ground black pepper
• 1 tablespoon thyme
• 1⁄2 tablespoon salt
• 1 dash turmeric (optional)
• 1 dash paprika (optional)
• 2 dashes ground garlic (optional)
• 1 large onion
• 3 leeks
• 2 parsnips
• 1 turnip
• 7 carrots
• 16 ounces baby bella mushrooms
• 3 medium russet potatoes
• 4 cups beef stock
• 4 cups water
• 2 -3 tablespoons extra virgin olive oil

directions

1. In a large gallon zip-lock bag mix Flower, Pepper, Salt, thyme and optional spices.
2. Close bag and shake well.
3. Add beef to the bag and mix well coating all pieces.
4. In a large dutch oven heat oil, and brown the beef.
5. finely chop 1/2 onion add to beef.
6. while onions are cooking add finely chopped 3 carrots, and finely chopped fat ends of the 2 parsnips.
7. Once onions appear caramelized add beef stock.
8. Allow to come to slow boil, and simmer for 45 minutes.
9. Clean and chop all other root vegetables add to pot.
10. at the same time add 4 cups of water.
11. Allow to come to slow boil and simmer for another hour.
12. Clean and add mushrooms.
13. Allow to simmer for another 30 minutes.