Welsh cawl is a traditional Welsh dish, often considered the national dish of Wales.

It's a hearty
soup/stew made with lamb or beef and vegetables. Here's a classic recipe:
Ingredients:
 1 lb (about 450g) lamb shoulder or beef chuck, diced into bite-sized pieces
 2 tablespoons vegetable oil
 2 onions, chopped
 2 carrots, diced
 2 parsnips, diced
 2 potatoes, peeled and diced
 1 leek, sliced (white and light green parts only)
 4 cups beef or lamb broth
 2 bay leaves
 2 sprigs fresh thyme
 Salt and pepper to taste
 Chopped fresh parsley for garnish
Instructions:
1. Prepare the Meat: Heat the vegetable oil in a large pot or Dutch oven over medium-high
heat. Add the diced lamb or beef and brown it on all sides, about 5 minutes. Remove the meat
from the pot and set it aside.
2. Saute the Vegetables: In the same pot, add the chopped onions, carrots, parsnips, potatoes,
and sliced leek. Cook the vegetables, stirring occasionally, until they begin to soften, about 5-
7 minutes.
3. Combine Ingredients: Return the browned meat to the pot. Pour in the beef or lamb broth,
making sure the meat and vegetables are covered. Add the bay leaves and fresh thyme sprigs.
Season with salt and pepper to taste.
4. Simmer: Bring the cawl to a boil, then reduce the heat to low. Cover the pot and let it simmer
gently for 1 1/2 to 2 hours, or until the meat is tender and the vegetables are cooked through.
5. Adjust Seasoning: Taste the cawl and adjust the seasoning with more salt and pepper if
needed. Remove the bay leaves and thyme sprigs before serving.
6. Serve: Ladle the Welsh cawl into bowls and garnish with chopped fresh parsley. Serve hot
with crusty bread or Welsh cakes on the side.
7. Enjoy: Enjoy the comforting flavors of this traditional Welsh dish, perfect for a chilly
evening or any time you crave a hearty and nourishing meal.
Feel free to customize this recipe by adding other vegetables such as cabbage or swede, or by using
different herbs to suit your taste preferences.