This classic Welsh Brown Stew, known as Potes Cig Eidion, is a quintessential comfort food perfect for chilly evenings. The dish features tender chunks of stewing steak slow-cooked with onions and carrots in a rich, homemade bone stock. The addition of beef dripping ensures a deep, savory flavor profile, while a flour-based paste thickens the gravy to a luxurious consistency. It is a rustic meal that highlights the simple, robust ingredients of traditional Welsh cooking. Serve this warming stew with boiled potatoes or crusty bread to soak up every drop of the delicious broth. It is an ideal dish for family gatherings or a cozy night in, offering a taste of heritage with every bite.
Welsh Brown Stew – Potes Cig Eidion(Welsh
Description
This classic Welsh Brown Stew, known as Potes Cig Eidion, is a quintessential comfort food perfect for chilly evenings. The dish features tender chunks of stewing steak slow-cooked with onions and carrots in a rich, homemade bone stock. The addition of beef dripping ensures a deep, savory flavor profile, while a flour-based paste thickens the gravy to a luxurious consistency. It is a rustic meal that highlights the simple, robust ingredients of traditional Welsh cooking. Serve this warming stew with boiled potatoes or crusty bread to soak up every drop of the delicious broth. It is an ideal dish for family gatherings or a cozy night in, offering a taste of heritage with every bite.Ingredients
Directions
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Remove surplus fat from the stewing steak, wash it, and cut it up into small pieces.
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Peel and slice the onions.
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Peel and dice the carrots.
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Melt the dripping in a large saucepan over medium heat.
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Add the meat pieces to the pan and brown them well.
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Add the sliced onions to the pan and cook until the meat and onions are browned.
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Add half of the stock to the pan.
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Add the diced carrots to the pan.
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Season with salt and pepper to taste.
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Cover and simmer gently until the meat and vegetables are tender.
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Mix the flour with a little of the remaining stock to create a smooth paste.
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Stir the flour paste into the stew, along with any remaining stock, stirring constantly to prevent lumps.
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Add browning sauce if a darker color is desired.
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Simmer for an additional 10 minutes to thicken the gravy.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 307.6kcal
- % Daily Value *
- Total Fat 18.2g28%
- Saturated Fat 7.6g38%
- Cholesterol 93.1mg32%
- Sodium 81.7mg4%
- Total Carbohydrate 0.0g0%
- Dietary Fiber 0.0g0%
- Sugars 0.0g
- Protein 32.9g66%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
To make the stock: Boil 1 lb of marrow bones in 1 pint of water with salt and pepper for 3-4 hours. Strain and remove fat when cold.
If beef dripping is unavailable, you can substitute with beef fat or butter, though the traditional flavor will differ slightly.
For a richer flavor, you may add a splash of red wine or a bay leaf during the simmering process.
