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Potes Cig Eidion II (Welsh Beef Stew II)

Potes Cig Eidion II (Welsh Beef Stew II) is a traditional Welsh (Cymric) recipe for a classic stew of beef, onions and carrots cooked in beef stocked thickened with flour that is typically served with mashed potatoes. The full recipe is presented here and I hope you enjoy this classic Welsh version of: Welsh Beef Stew II (Potes Cig Eidion II).

prep time

20 minutes

cook time

75 minutes

Total Time:

95 minutes

Serves:

Rating:

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

Original Recipe

Cynhwysion:

450g eidion heb ei saim, wedi torri
30g blawd
30g saim
600ml stoc eition
2 nionyn wedi torri
2 moron wedi torri
halen a phupur du i flasu
browniwr grefi (opsiwn)

Dull:

Toddwch y saim mewn padell a defnyddiwch hwn i ffrio'r cig a'r nionod nes yn frown (tua 10 munud). Trosglwyddwch i sosban cyn ychwanegu hanner y stoc. Codwch i ferwi yna ychwnegwch y moron a'r halen a phupur. Gosdyngwch y gwres i ledferwi cyn rhoi'r caead am y sosban a choginio nes i'r cig a'r llysiau fod yn dyner (tua 40 munud). Cymysgwch gweddill y stoc gyda'r blawd i wneud cymysgfa llyfn cyn ychwanegu i'r sosban. Dowch a'r cynwys i ferwi cyn ychwanegu ychydig ddafnau o'r browniwr grefi (os yn angen). Gosdyngwch i ledferwi a coginiwch am tua 20 munud neu nes i'r saws dwchu. Gweinwch yn boeth gyda stwns tatws.

English Translation

Ingredients:

450g stewing steak, trimmed of fat and cubed
30g flour
30g drippings
600ml beef stock
2 medium onions, chopped
2 carrots, chopped
salt and black pepper, to taste
gravy browning (optional)

Method:

Melt a the dripping in a frying pan and add the meat and onion. Cook until the meat is browned on all sides (about 10 minutes) then transfer to a large saucepan and add half the stock. Bring to a boil then add the carrots and season. Reduce to a simmer, cover, and continue cooking until the meat and vegetables are tender (about 40 minutes).

Whisk together the remaining stock and flour to form a smooth slurry then add this to the pan. Bring to a boil, and add a few drops of gravy browning to colour (if desired). Reduce to a simmer and cook for about 20 minutes, or until the sauce has thickened.

Serve hot with mashed potatoes.