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Gwyn's lobscouse or cawl recipe
Some call it Lobscouse and some call it Cawl. If we can’t agree on the name, we can all agree on one thing, lobscouse or cawl is the perfect stew on a cold, rainy day. Gwyn Thomas, a shepherd and farmer in Wales, taught us his mother’s recipe for lobscouse. Lobscouse is a simple stew made from meat and seasonal root vegetables. The stew is considered a perpetual stew and is made to last for days. There is no exact recipe or vegetables that are necessary, but instead, you make the stew based upon what meat and vegetables are available and in season. To watch the film about Gwyn’s legacy as a shepherd in the Mountains of Snowdonia scroll to the bottom!
lobscouse or welsh cawl ingredients:
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1 lb of meat bones for broth
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2 pounds of meat (a less expensive cut - we used diced braising meat)
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1 rutabaga
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1 leek
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carrots
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2 onions (optional)
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6 medium sized potatoes
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salt & pepper to taste
Begin with a broth using the meat bones and about 10 cups of water. Bring to a low boil for 30 minutes. Peel and chop the vegetables into bite sized pieces. Cube the meat into bite sized pieces. Once the broth has developed its flavor, remove the bones and add the vegetables and meat. Once the stew begins to boil, cover it and turn it down to medium-low heat for about an hour. Salt and pepper to taste. Cook until vegetables are soft.
directions for lobscouse:
lobscouse or welsh cawl recipe:
serves 6
*prepare broth the day before or in the morning
prep time: 10 minutes to cut veg and meat
cooking time: 1 hr - 1 hr 30 minutes
Upon finding out we are in search for traditional recipes, the local Park Ranger gives us directions to a legendary shepherd, Gwyn Thomas, who lives in the nearby valley. We travel to his farmstead where he invites us to witness a day in his life. Gwyn is a legacy farmer, who has dedicated his life to safeguarding his land and his animals, both domestic and wild. His story and perspective are inspiring and we urge you to take a moment to watch!
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