Welsh Cawl – Hearty Lamb and Veggie Stew
A comforting Welsh cawl made with lean lamb, root vegetables and leeks, simmered until tender for a nourishing, flavour‑rich meal that feels like a treat.
- Prep
- 20 min
- Cook
- 1 hr 30 min
- Total
- 1 hr 50 min
- Serves
- 4
- Difficulty
- Medium
Method
-
Step 1 of 6
Heat the oil in a large, heavy‑bottomed pot over medium heat and brown the lamb cubes until they develop a rich colour, about 5 minutes.
-
Step 2 of 6
Add the carrots, parsnips, swede and leek, stirring for another 2 minutes to coat the veg in the juices.
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Step 3 of 6
Pour in the stock, then stir in the potatoes, bay leaves, salt and pepper; bring to a gentle boil, then reduce to a low simmer.
-
Step 4 of 6
Cover and simmer for 60–70 minutes, or until the lamb is tender and the vegetables are soft, skimming any foam that rises to the surface.
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Step 5 of 6
Remove the bay leaves, taste and adjust seasoning, then sprinkle with fresh thyme before serving.
-
Step 6 of 6
Ladle the stew into shallow bowls, letting the broth glisten and the veg display their natural colours.
Notes from the kitchen
If lamb is unavailable, substitute with lean beef or a plant‑based mince; add a handful of kale in the last 10 minutes for extra greens. Leftovers keep well refrigerated for 3 days.
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