Cawl enrhifo

Method

Heat a large heavy-bottomed pot and brown the beef in batches, setting aside once coloured. Add the onions and leeks to the pot and soften for 3-4 minutes, then return the beef with the stock, water, bay leaves and thyme. Bring to a simmer, cover and cook for 45 minutes until the meat is beginning to tenderise. Add the potatoes, carrots and parsnips, season with salt and pepper, and continue simmering covered for another 45-50 minutes until all vegetables are tender and the beef is completely soft. Remove the bay leaves and thyme sprigs before serving in bowls with the cooking liquid. This traditional Welsh stew develops its flavour best when made a day ahead and gently reheated.