Welsh Cawl Hearty Stew (Printable Version)

Slow-simmered lamb with carrots, parsnips, leeks, and potatoes for a warm Welsh dish.

# What You Need:

→ Meat

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

→ 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
11 - Salt and freshly ground black pepper, to taste

→ Optional

12 - Crusty bread or traditional Welsh cheese for serving

# How To Make It:

01 - Place the lamb shoulder chunks into a large heavy-bottomed pot. Pour in the stock until the meat is covered. Bring to a boil and skim off any foam that appears on the surface.
02 - Add the bay leaves, reduce the heat to a gentle simmer, cover the pot, and cook for 1 hour to develop flavor.
03 - Incorporate the carrots, parsnips, potatoes, rutabaga, onion, and most of the leeks (reserve a portion of leeks for later). Season with salt and freshly ground black pepper.
04 - Continue simmering the mixture, covered, for an additional 45 minutes until the vegetables are tender and lamb is falling apart.
05 - Add the reserved leeks and chopped parsley, then simmer for 10 more minutes to meld flavors.
06 - Adjust seasoning as needed, remove bay leaves, and serve hot garnished with extra parsley. Accompany with crusty bread or Welsh cheese if desired.

# Expert Advice:

01 -
  • It's the kind of stew that makes your whole house smell incredible and requires almost no fussing once everything hits the pot.
  • Serves a crowd and tastes even better the next day, so you can make it ahead and actually enjoy your guests instead of cooking.
  • Real comfort food that feels indulgent but is genuinely good for you—packed with protein and vegetables that become silky after hours of gentle simmering.
02 -
  • Don't skip the skimming step at the beginning—it takes three minutes and the difference between cloudy and clear broth is genuinely dramatic.
  • Add vegetables in stages because they cook at different rates; potatoes and swede need the full time, but leeks turn to nothing if you don't hold them back.
  • Make this a day ahead if you can—the flavors marry overnight and the fat solidifies on top so you can skim it off if you want a lighter version.
03 -
  • If your lamb is particularly fatty, don't skim it all—leave some richness in the broth or refrigerate overnight and remove only the solid fat cap.
  • Taste constantly in the last 30 minutes and adjust seasoning; salt and pepper are the only things that'll make or break an otherwise foolproof dish.
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