Welsh-style Beef Stew

Ingredients

While the original Bolivian Carne gobernada is typically made with Latin American spices and ingredients, this Welsh-style beef stew incorporates traditional Welsh flavors and ingredients. The spices and herbs used in this recipe are more commonly found in Welsh cuisine, giving the stew a distinct flavor profile. Additionally, the vegetables used in this adaptation are those commonly found in Welsh cooking, such as carrots, leeks, and potatoes. We alse have the original recipe for Carne gobernada, so you can check it out.

• 2 pounds (900g) beef stew meat, cubed 2 pounds (900g) beef stew meat, cubed
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 onion, diced 1 onion, diced
• 2 carrots, peeled and sliced 2 carrots, peeled and sliced
• 2 leeks, sliced 2 leeks, sliced
• 2 potatoes, peeled and diced 2 potatoes, peeled and diced
• 2 cloves garlic, minced 2 cloves garlic, minced
• 2 tablespoons all-purpose flour 2 tablespoons all-purpose flour
• 2 cups (470ml) beef broth 2 cups (470ml) beef broth
• 1 cup (240ml) red wine 1 cup (240ml) red wine
• 2 bay leaves 2 bay leaves
• 1 teaspoon dried thyme 1 teaspoon dried thyme
• Salt and pepper, to taste Salt and pepper, to taste

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 18g, 5g
• Carbohydrates (total, sugars): 25g, 5g
• Protein: 40g
• Fiber: 5g
• Salt: 1.5g

Preparation

1. 1.
   In a large pot, heat the vegetable oil over medium heat. Add the beef cubes and brown them on all sides. Remove the beef from the pot and set aside.
2. 2.
   In the same pot, add the diced onion, sliced carrots, sliced leeks, and minced garlic. Sauté until the vegetables are softened.
3. 3.
   Sprinkle the flour over the vegetables and stir well to coat.
4. 4.
   Return the beef to the pot and pour in the beef broth and red wine. Add the bay leaves and dried thyme. Season with salt and pepper to taste.
5. 5.
   Bring the stew to a boil, then reduce the heat to low. Cover the pot and simmer for 2-3 hours, or until the beef is tender and the flavors have melded together.
6. 6.
   Add the diced potatoes to the stew and continue to simmer for an additional 30 minutes, or until the potatoes are cooked through.
7. 7.
   Remove the bay leaves before serving. Adjust the seasoning if needed.

Treat your ingredients with care...

• Beef stew meat — For the best results, choose a tender cut of beef suitable for slow cooking, such as chuck or stewing beef. Trim any excess fat before cubing the meat.
• Leeks — Make sure to thoroughly wash the leeks to remove any dirt or sand trapped between the layers. Slice only the white and light green parts of the leeks for this recipe.

Tips & Tricks

• For added richness, you can brown the beef cubes in batches before starting the stewing process.
• If you prefer a thicker stew, you can mix a tablespoon of cornstarch with a little water and add it to the stew during the last 10 minutes of cooking.
• Serve the stew with crusty bread or mashed potatoes for a complete Welsh meal experience.
• Leftovers can be refrigerated and enjoyed the next day, as the flavors tend to deepen and develop further.

Serving advice

Serve the Welsh-style Beef Stew piping hot in individual bowls. Garnish with freshly chopped parsley for a pop of color and freshness. Accompany the stew with warm crusty bread or a side of mashed potatoes.

Presentation advice

To enhance the presentation, consider serving the stew in traditional Welsh pottery bowls or rustic earthenware. Sprinkle a pinch of dried thyme on top of each serving for an added visual appeal.