Cawl (welsh Soup)

Total Time: 6 hrs 30 mins Preparation Time: 20 mins Cook Time: 6 hrs 10 mins

Ingredients

• Servings: 8
• 2 -2 1/2 lbs lean beef, cubed
• 1 large beef bone
• 2 quarts water
• 3 bay leaves
• 1 medium onion, chopped
• 1 tablespoon parsley flakes
• 1 teaspoon salt
• 2 cups rutabagas, peeled and cubed
• 2 cups carrots, peeled and sliced
• 3 medium onions
• 2 cups parsnips, peeled and sliced
• 3 cups potatoes, peeled and cubed
• 1 tablespoon parsley flakes
• salt and pepper

Recipe

• 1 mix beef, water, bay leaves, onion, parsley flakes and 1 teaspoon salt.
• 2 bring to a boil, lower heat and cook slowly, approximately 3 hours. remove bone, bay leaves and meat. trim meat, cover and set aside.
• 3 add to broth rutabaga and carrots. boil these about 30 minutes then add onions, parsnips, potatoes, parsley flakes, salt and pepper to taste.
• 4 cook another hour or until all vegetables are tender.
• 5 return trimmed meat to soup during last half hour.
• 6 when available, add chopped leeks (1 1/2) during last half hour.
• 7 it is very good reheated.