Beef Cawl

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READY IN: 3hrs
SERVES: 20
YIELD: 40 cups
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

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