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Potes Cig Eidion (Beef Pottage)

Potes Cig Eidion (Beef Pottage) is a classic Cymric (Welsh) stew of beef and onions in stock. The full recipe is presented here and I hope you enjoy this classic Welsh version of: Beef Stew.

prep time

20 minutes

cook time

50 minutes

Total Time:

70 minutes

Serves:

Rating:

Tags : Beef Recipes Vegetable Recipes British Recipes Cymric/Welsh Recipes

Original Recipe

Cynhwysion:

450g eidion potes
30g saim
2 nionyn canolig, wedi tafellu
2 moron
30g blawd
600ml stoc eidion
halen a phupur du
browniwr potes

Dull:

Torrwch y cig yn ddarnau bychan cyn tynnu unrhyw ddarnau o saim. Toddwch y 30g o saim mewn sosban yna ychwanegwch y cig a'r nionod. Daliwch i ffrio nes fod y cig a'r nionion wedi brownio yna ychwanegwch hanner y stoc. Pliciwch y moron cyn eu deisio a'u hychwanegu i'r stoc ynghyd a'r halen a'r pupur. Yn y cyfamser ychwanegwch ycydig o'r stoc sydd yn weddill i'r blawd a gwnewch bast llyfn. Rhoddwch y past yma ac unrhyw stoc sydd ar ol yn a badell, gan droi'r gymysgfa yng nghyson. Ychwanegwch ychydig o'r browniwr potes i liwio'r potes (os oes angen). Gosdyngwch y cyfan i fudferwi a choginiwch am 10 munud. Tynwch y cyfan oddi ar y gwres a gadewch iddo oeri cyn tynnu'r saim oddi ar y gwyneb. Cynheswch y potes drywodd cyn ei weini.

English Translation

Ingredients:

450g stewing beef
30g dripping
2 medium onions, peeled and sliced
2 carrots
30g flour
600ml beef stock
salt and black pepper
gravy browning

Method:

Cut the meat into small pieces and trim off any pieces of fat. Melt the dripping in a pan and add the beef and onions. Continue frying until both the meat and onions have browned then add half the stock to the pan (about 15 minutes).

Peel the carrots and cube them before adding them to the pan along with the seasonings. In the meantime, add a little of the stock to the flour and whisk into a smooth paste. Add this paste and any remaining stock to the stew and bring to a boil under constant stirring.

Add a little of the gravy browning to colour the stew (if needed) then reduce the temperature to a simmer and continue cooking for 20 minutes. Take off the heat and allow to cool completely before removing any fat from the surface. Warm the stew through before serving.