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Tuesday, September 27, 2011

Stiw Eidion Cymreig (Welsh Beef Stew) - Bill Parker Sr

  • 1 oz. butter
  • 2 small turnips, peeled & cubed
  • 1½ lb. stewing steak, cubed 
  • Fresh herbs (Parsley, sage, thyme, etc)
  • 8 oz.  bacon (diced)
  • Salt and white pepper
  • 1 tablespoon flour
  • ¼ pint cider
  • 1½-2 pints water
  • ½ lb. potatoes, peeled
  • 2 onions, peeled & sliced
  • 3 leeks, washed & trimmed
  • 2 carrots, peeled & sliced
  • Chopped fresh parsley garnish

Melt the butter in a large saucepan and fry the beef and bacon lightly, then sprinkle the flour over and fry a further minute. Add the water and bring to the boil, then cover and simmer for 40 minutes. Allow to cool slightly and skim, then add the onions, carrots and turnips, herbs and seasoning and bring to a boil. Add the cider, cover and simmer for 1 hour. Add the potatoes and leeks. Cover and simmer for a further 20-30 minutes. Serve, sprinkling each portion with a little finely chopped parsley.

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