Cawl (Welsh Stew)

About This Recipe

A traditional Welsh comfort food that has been passed down through generations. This slow-cooked stew combines tender beef, root vegetables, and leeks in a rich broth, perfect for cold winter days. Rooted in the everyday cooking of Welsh kitchens, Cawl (Welsh Stew) balances technique and tradition: the beef chuck is treated with care, drawing on time-honoured ratios that locals have refined across generations. The dish carries an unmistakable sensory signature — aromas that fill the kitchen as it cooks, layered textures that reveal themselves bite by bite, and a depth of flavour that comes from patient seasoning rather than shortcuts. Whether served as a weeknight lunch or as the centrepiece of a celebratory table, it reflects a regional pantry where local produce, seasoning habits and cooking vessels shape the final result. Home cooks who make this dish often note how forgiving it is once the core method is understood, and how a few small choices — the freshness of the beef chuck, the order of additions, the resting time at the end — separate a good version from a memorable one. This recipe walks through those choices so the dish arrives with the character it has on its home turf.

Ingredients

Serves 6

• 800 gbeef chuck(cut into chunks)
• 4 mediumpotatoes(cubed)
• 3 mediumcarrots(sliced)
• 2 mediumleeks(halved lengthwise)
• 1 literbeef stock
• 2 bay leavesbay leaves

Instructions

1. 1

   Prepare ingredients

   Cut beef into 2-inch chunks, peel and cube potatoes, slice carrots, and halve leeks lengthwise.

   Keep vegetables similar in size for even cooking

2. 2

   Brown the beef

   Heat oil in a large pot and brown beef in batches. Remove and set aside.

   Don't skip browning — it adds depth of flavor

3. 3

   Build the stew

   Return beef to pot, add potatoes, carrots, leeks, stock, and bay leaves. Bring to boil.

   Arrange leeks on top during cooking so they don't fall apart

4. 4

   Simmer

   Reduce heat and simmer for 2 hours until beef is very tender and vegetables are cooked through.

   Skim foam from the surface occasionally

5. 5

   Season and serve

   Season with salt and pepper. Serve hot in bowls with crusty bread.

   Cawl tastes even better the next day

Variations

• •

  Add parsnips or turnips for extra sweetness

• •

  Use chicken thighs instead of beef for a lighter version

• •

  Add pearl barley for extra heartiness

• •

  Vegetarian: replace the main protein with mushrooms, paneer, tofu or hearty beans for a meat-free version.

• •

  Spicier: add fresh chilli, a chilli paste or a pinch of cayenne with the aromatics for a warmer profile.

Storage

Store in airtight container in fridge for up to 4 days. Freezes well for up to 3 months.

Frequently Asked Questions