Hearty one-pot stew with beef, potatoes, and leeks
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.
Serves 6
Cut beef into 2-inch chunks, peel and cube potatoes, slice carrots, and halve leeks lengthwise.
Keep vegetables similar in size for even cooking
Heat oil in a large pot and brown beef in batches. Remove and set aside.
Don't skip browning — it adds depth of flavor
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
Reduce heat and simmer for 2 hours until beef is very tender and vegetables are cooked through.
Skim foam from the surface occasionally
Season with salt and pepper. Serve hot in bowls with crusty bread.
Cawl tastes even better the next day
Make this dish a day ahead and reheat for deeper flavor
Use chuck steak for the best tenderness after slow cooking
Traditionally served over two days: broth first, then meat and vegetables
Add parsnips or turnips for extra sweetness
Use chicken thighs instead of beef for a lighter version
Add pearl barley for extra heartiness
Store in airtight container in fridge for up to 4 days. Freezes well for up to 3 months.
Cawl has been a staple of Welsh cuisine for centuries, traditionally cooked in large pots over open fires in rural communities. It's a symbol of Welsh identity and hospitality.
Yes! Brown the beef first, then transfer everything to a slow cooker and cook on low for 6-8 hours.
You can substitute with onions, though leeks provide a milder, sweeter flavor that's more authentic.
Per serving (420g / 14.8 oz) · 6 servings total
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