Traditional Welsh Cawl Hearty Stew (Printable Version)

Hearty Welsh lamb stew with root vegetables and leeks, slow-cooked for rich, comforting flavors.

# What You'll Need:

→ Meat

01 - 2.2 pounds lamb shoulder, bone-in preferred, cut into large chunks

→ Vegetables

02 - 2 large carrots, peeled and sliced
03 - 2 medium parsnips, peeled and sliced
04 - 2 medium potatoes, peeled and diced
05 - 1 small rutabaga, peeled and diced
06 - 2 leeks, cleaned and sliced
07 - 1 medium onion, diced

→ Broth & Seasoning

08 - 6 cups low-sodium chicken or lamb stock
09 - 2 bay leaves
10 - 1 small bunch fresh parsley, chopped (reserve some for garnish)
11 - Salt and freshly ground black pepper, to taste

# Steps:

01 - Place lamb shoulder pieces into a large pot. Pour in stock and bring to a boil. Skim off any foam that forms on the surface.
02 - Add bay leaves, reduce heat to low, and cover. Let the lamb simmer gently for 1 hour.
03 - Incorporate carrots, parsnips, potatoes, rutabaga, onion, and most of the leeks (reserve a handful). Season with salt and pepper.
04 - Simmer covered for 45 minutes, until vegetables are tender and lamb is falling apart.
05 - Add reserved leeks and chopped parsley. Simmer uncovered for 10 more minutes.
06 - Adjust seasoning as needed and remove bay leaves.
07 - Ladle hot stew into bowls and garnish with extra parsley. Serve with crusty bread or traditional Welsh cheese if desired.

# Expert Insights:

01 -
  • It fills your kitchen with warmth that no central heating can match, and somehow tastes better the next day.
  • One pot, no stress, and the lamb gets so tender it falls apart with a spoon.
  • It's the kind of meal that makes people linger at the table instead of rushing off.
02 -
  • Don't skip skimming the foam in the first few minutes—it's the difference between a cloudy stew and a clear, beautiful broth.
  • If your vegetables are too soft and falling apart by the end, you added them too early; they should be tender but still hold their shape.
  • Make this a day ahead if you can—the flavors marry overnight and taste noticeably deeper the next day.
03 -
  • Cut your vegetables roughly equal in size so they finish cooking at the same time—uneven pieces mean some are mush while others are still hard.
  • Taste constantly in the last thirty minutes; salt concentration increases as liquid reduces, and it's easier to add than to fix.
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