Welsh Black Beef Cawl with Swede and Leeks
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Ingredients
- 500 g beef shin, diced
- 400 g potatoes
- 250 g swede
- 2 leeks, sliced
- 2 carrots
- 1 onion
- 1000 ml beef stock
- 1 tsp dried thyme
Nutrition (per serving)
- Calories
- 327 kcal
- Protein
- 32.6 g
- Carbohydrate
- 27.3 g
- of which sugars
- 9.9 g
- Fat
- 8.3 g
- of which saturates
- 3.1 g
- Fibre
- 6.8 g
- Salt
- 2.15 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Brown the diced beef shin in a large pot over a high heat in batches, then set aside.
- 2
Add the chopped onion and carrots to the pot and cook for 6 minutes until softened.
- 3
Return the beef to the pot with the beef stock and dried thyme, bring to a simmer, cover and cook for 40 minutes.
- 4
Peel and chop the potatoes and swede into chunks and add to the pot, then simmer for a further 20 minutes.
- 5
Add the sliced leeks and simmer for a final 10 minutes until the beef is tender and falling apart.
- 6
Season well and serve in deep bowls with crusty bread.
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