- This is a traditional Welsh stew known as Cawl (pronounced cowl) It's so easy to make in the slow cooker just put it all in and then when you get in from work it's ready. It's a really comforting warming dish and so simple just seasoned with salt and pepper although I do sometimes use vegetable stock instead of water to give it a bit more flavour.
- This dish is really good made the day before and reheated it seems to deepen the flavours and if you aren't a fan of lamb you could use beef if you prefer to but I really think you need to use lamb or mutton preferably Welsh of course!
I have a huge slow cooker so if yours is smaller then just halve the ingredients or you can make it in a saucepan you just bring to the boil then simmer on a low heat for a couple of hours.
Welsh lamb broth (Cawl)
2lb lean lamb (diced)
3 pints water (or use stock if you prefer)
2 large potatoes (peeled and cut into chunks)
3 large carrots (peeled and cut into chunks)
2 large leeks (washed well and sliced)
2 large onions (peeled and cut into chunks)
1 swede (peeled and cut into chunks)
salt and pepper
Put all the prepared meat and vegetables into your slow cooker and add the water or stock . Season with a tsp each of salt and pepper. Cook on low for 6-8 hours and then season to taste with more salt and pepper.