Welsh-inspired Kyorchekh

Ingredients

In this Welsh-inspired version of Kyorchekh, we incorporate Welsh ale and traditional Welsh herbs to infuse the stew with unique flavors. Additionally, we use leeks instead of onions to add a distinct Welsh touch to the dish. We alse have the original recipe for Kyorchekh, so you can check it out.

• 500g (1.1 lb) beef, cubed 500g (1.1 lb) beef, cubed
• 4 medium potatoes, peeled and diced 4 medium potatoes, peeled and diced
• 2 carrots, peeled and sliced 2 carrots, peeled and sliced
• 2 leeks, sliced 2 leeks, sliced
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 500ml (2 cups) beef broth 500ml (2 cups) beef broth
• 250ml (1 cup) Welsh ale 250ml (1 cup) Welsh ale
• 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): 400 kcal / 1674 KJ
• Fat (total, saturated): 15g, 4g
• Carbohydrates (total, sugars): 30g, 4g
• Protein: 35g
• Fiber: 5g
• Salt: 1.5g

Preparation

1. 1.
   Heat the vegetable oil in a large pot over medium heat.
2. 2.
   Add the beef cubes and cook until browned on all sides. Remove the beef from the pot and set aside.
3. 3.
   In the same pot, add the minced garlic and sliced leeks. Sauté until the leeks are softened.
4. 4.
   Return the beef to the pot and add the diced potatoes, sliced carrots, bay leaves, and dried thyme.
5. 5.
   Pour in the beef broth and Welsh ale. Season with salt and pepper to taste.
6. 6.
   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.
7. 7.
   Remove the bay leaves before serving.
8. 8.
   Serve the Welsh-inspired Kyorchekh hot, garnished with fresh parsley if desired.

Treat your ingredients with care...

• Leeks — Make sure to thoroughly wash the leeks as they can often have dirt trapped between their layers. Slice only the white and light green parts of the leeks for this recipe.

Tips & Tricks

• For a richer flavor, marinate the beef cubes in Welsh ale and herbs for a few hours before cooking.
• 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 15 minutes of cooking.

Serving advice

Serve the Welsh-inspired Kyorchekh with crusty bread or mashed potatoes for a complete and satisfying meal.

Presentation advice

Garnish the stew with a sprinkle of fresh parsley to add a pop of color and freshness to the dish.