Beef Cawl

Name: Beef Cawl
Ingredients: 2 1/4 lbs beef stew meat; 1/2 cup flour; 1 tablespoon fresh ground black pepper; 1 tablespoon thyme; 1/2 tablespoon salt; 1 dash turmeric (optional); 1 dash paprika (optional); 2 dashes ground garlic (optional); 1 large onion; 3 leeks; 2 parsnips; 1 turnip; 7 carrots; 16 ounces baby bella mushrooms; 3 medium russet potatoes; 4 cups beef stock; 4 cups water; 2 -3 tablespoons extra virgin olive oil

18 ingredients

13 steps

Ingredients

2 1/4 lbs beef stew meat
1/2 cup flour
1 tablespoon fresh ground black pepper
1 tablespoon thyme
1/2 tablespoon salt
1 dash turmeric (optional)
1 dash paprika (optional)
2 dashes ground garlic (optional)
1 large onion
3 leeks
2 parsnips
1 turnip
7 carrots
16 ounces baby bella mushrooms
3 medium russet potatoes
4 cups beef stock
4 cups water
2 -3 tablespoons extra virgin olive oil

Directions

1

In a large gallon zip-lock bag mix Flower, Pepper, Salt, thyme and optional spices.
2

Close bag and shake well.
3

Add beef to the bag and mix well coating all pieces.
4

In a large dutch oven heat oil, and brown the beef.
5

finely chop 1/2 onion add to beef.
6

while onions are cooking add finely chopped 3 carrots, and finely chopped fat ends of the 2 parsnips.
7

Once onions appear caramelized add beef stock.
8

Allow to come to slow boil, and simmer for 45 minutes.
9

Clean and chop all other root vegetables add to pot.
10

at the same time add 4 cups of water.
11

Allow to come to slow boil and simmer for another hour.
12

Clean and add mushrooms.
13

Allow to simmer for another 30 minutes.