Slow Cooker Welsh Cawl

2023-06-17
  • Yield: 6
  • Servings: 6
  • Prep Time: 10m
  • Cook Time: 10:00 h
  • Ready In: 10:10 h

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Nutritional Info

This information is per serving.

  • Calories

    154
  • Carbohydrates

    24 g
  • Cholesterol

    13 mg
  • Fat

    3 g
  • Fiber

    5 g
  • Protein

    9 g
  • Saturated Fat

    1 g
  • Serving Size

    1
  • Sodium

    248 mg
  • Sugar

    7 g
  • Trans Fat

    0 g
  • Unsaturated Fat

    0 g
  • Potassium

    709 mg
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Slow cooker Welsh cawl. Enjoy the delightful taste of traditional Welsh cawl without the hassle! Slow-cooking the ingredients brings out an unbeatable flavor. Try making our Wales-inspired dish today β€” just add your favorite ingredients and let your slow cooker do the rest.

Slow Cooker Cawl: A Hearty Welsh Stew

Cawl is a traditional Welsh stew that has been enjoyed by generations of families in Wales. This hearty dish is perfect for cold winter nights and is made with lamb, leeks, potatoes, swedes, and carrots. The slow cooking process allows the flavors to meld together, creating a rich and savory broth that is perfect for dipping crusty bread into.

While there are many variations of cawl, this recipe will guide you through the steps to make a classic version using a slow cooker. So, grab your ingredients and get ready to make a delicious and comforting meal that will transport you straight to the heart of Wales.

Ingredients for the Cawl: Lamb, Leeks, Potatoes, Swedes, and Carrots

Slow Cooker Cawl is a traditional Welsh stew that is made with a variety of ingredients. The key components of this hearty dish are lamb, leeks, potatoes, swedes, and carrots.

Lamb is the protein source for Cawl, and it adds a rich, savory flavor to the dish. Leeks are a type of onion that have a milder taste and add a subtle sweetness to the stew. Potatoes are a staple ingredient in many stews, and they provide a hearty texture to Slow Cooker Cawl. Swedes, also known as rutabagas, are root vegetable that adds a slightly sweet and nutty flavor to the stew. Finally, carrots add a touch of sweetness and color to the dish.

When selecting your ingredients, it’s important to choose high-quality, fresh produce and meat. This will ensure that your Slow Cooker Cawl has the best possible flavor and texture. Additionally, you may want to consider using organic or locally-sourced ingredients for an even more delicious and sustainable meal.

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How to Make Cawl in a Slow Cooker: Step-by-Step Instructions

To make a Slow Cooker Cawl, you will need to follow a few simple steps. First, prepare your ingredients by peeling and chopping the potatoes, swedes, and carrots into bite-sized pieces. Cut the lamb into small chunks and slice the leeks.

Next, heat some oil in a frying pan over medium-high heat and brown the lamb on all sides. This will help to seal the flavor and juices. Once the lamb is browned, transfer it to your slow cooker.

In the same frying pan, add the sliced leeks and cook for a few minutes until they start to soften. Then, add them to the slow cooker with the lamb.

Add the chopped potatoes, swedes, and carrots to the slow cooker as well. Pour enough water or stock over the ingredients to cover them completely. You can also add some herbs and spices at this point, such as thyme, bay leaves, and black pepper.

Turn your slow cooker on low and let the cawl cook for 8-10 hours. The longer it cooks, the more tender and flavorful the lamb will become.

Once the cawl is cooked, remove any excess fat from the surface and season with salt to taste. Serve hot with crusty bread and butter. You can also add some grated cheese or chopped parsley on top for extra flavor.

With these easy steps, you can make a delicious and hearty Slow Cooker Cawl that will warm you up on a cold day.

Serving and Enjoying This Welsh Dish: Tips and Variations

Once your slow cooker cawl is ready, it’s time to serve and enjoy this delicious Welsh stew. Here are some tips and variations to help you make the most of your dish.

Firstly, the cawl is best served hot with a crusty bread roll or a slice of freshly baked bread. The bread can be used to soak up the rich broth and add an extra layer of flavor to the dish.

If you have any leftovers, don’t worry! Slow cooker cawl tastes even better the next day as the flavors continue to develop. Simply store the leftovers in an airtight container in the fridge for up to three days.

For a twist on the traditional recipe, try adding different vegetables such as parsnips, turnips, or cabbage. You could also experiment with different cuts of meat such as beef or pork instead of lamb.

Another variation is to add barley or pearl barley to the stew. This will give the dish a thicker consistency and add a nutty flavor to the broth.

Finally, the cawl is a great dish to serve at a dinner party or family gathering. It’s easy to prepare in advance and can be left to cook while you entertain your guests. Serve with a glass of red wine or a pint of Welsh ale for the perfect accompaniment.

Enjoy your slow cooker cawl and savor the taste of Wales!

Slow Cooker Welsh Cawl

Ingredients

  • 2 tablespoons olive oil
  • 1 yellow onion, peeled and chopped
  • 4 garlic cloves, peeled and minced
  • 1 ound (480 g) boneless lamb shoulder, cubed
  • 5 medium potatoes, peeled and cubed
  • 3 leeks, sliced
  • 3 carrots, peeled and chunked
  • 1/2 swede, peeled and cut into bite-size
  • 1 bay leaf
  • 1 vegetable stock cube
  • 2 tablespoons Worcestershire sauce
  • salt and freshly ground black pepper, to taste
  • water, enough to cover the meat and vegetables

Method

Step 1

In a large pan, heat the olive oil over medium-high heat. Add cubed lamb and cook until browned on all sides.

Step 2

Remove browned meat from the pan and transfer it to a slow cooker. Add the leeks to the same pan and cook, stirring occasionally, until they are softened. Remove fried leeks from the pan and transfer them to the slow cooker. Add the remaining ingredients to the cooker. Stir well.

Step 3

Cover the pot and cook on a low-heat setting for 8-10 hours.

Step 4

Turn off the slow cooker and open the lid. Discard bay leaf. Stir the stew well before serving. Serve with a crusty bread roll. Enjoy!

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