Welsh Cawl Hearty Stew (Printable)

A warming Welsh dish with lamb, root vegetables, and leeks simmered for tender, rich 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
11 - Salt and freshly ground black pepper, to taste

→ Optional

12 - Crusty bread or traditional Welsh cheese, to serve

# Directions:

01 - Place lamb shoulder chunks into a large heavy-bottomed pot. Pour in the stock and bring to a boil. Skim off any foam that appears on the surface.
02 - Add bay leaves to the pot. Reduce the heat to low and cover. Allow to simmer gently for 1 hour to develop flavor.
03 - Incorporate carrots, parsnips, potatoes, rutabaga, onion, and most of the leeks, reserving a handful for garnish. Season with salt and pepper.
04 - Simmer covered for an additional 45 minutes, or until vegetables are tender and lamb is easily shredded.
05 - Stir in the reserved leeks and chopped parsley. Simmer uncovered for 10 more minutes to meld flavors.
06 - Remove bay leaves and adjust salt and pepper as needed. Serve hot garnished with extra parsley alongside crusty bread or Welsh cheese if preferred.

# Expert Hints:

01 -
  • One pot, minimal fussing, maximum comfort—this is the kind of cooking where you can step away and trust the process.
  • The longer it simmers, the better it becomes, so you can make it ahead and actually enjoy your day instead of cooking.
  • Every vegetable softens into the broth while the lamb becomes so tender it breaks apart with a spoon.
02 -
  • Don't skip skimming the foam at the beginning—it feels fussy but it genuinely changes the clarity and cleanness of the final broth.
  • Add the second batch of leeks late in cooking, not with the other vegetables; they're too delicate and will disappear if they simmer for 45 minutes.
03 -
  • Buy lamb shoulder with the bone still attached whenever possible; it sounds more work but it actually gives you more flavor for less money.
  • If you're nervous about seasoning, taste the broth before you add any salt—some stocks are already quite salty, and you want to taste the lamb, not the salt.
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