Stiw Cig Eidion Du

Name: Stiw Cig Eidion Du
Prep time: 25 min
Cook time: 135 min
Total time: 160 min
Yield: 6 servings
Cuisine: Welsh
Ingredients: 800g Welsh Black beef chuck, cut into large chunks; 2 tbsp plain flour seasoned with salt and pepper; 2 tbsp vegetable oil; 2 onions, quartered; 3 carrots, cut into chunks; 2 parsnips, cut into chunks; 3 potatoes, cut into chunks; 330ml dark Welsh ale; 300ml beef stock; 2 tbsp tomato puree; 2 bay leaves; 3 sprigs thyme; Salt and black pepper

Stiw Cig Eidion (stew keeg AY-dee-on DEE)

Welsh Black Beef Stew

⏱ Prep Time 25 min

📈 Difficulty Medium

👥 Servings

🔥 Calories 410 kcal

A slow-cooked stew of tender Welsh Black beef braised in dark ale with root vegetables until rich and deeply flavoured.

Nutrition & Info

Protein 32.0g

Carbs 30.0g

Fat 18.0g

Protein Carbs Fat

Dietary

nut-free dairy-free

Allergen Warnings

⚠ gluten

Equipment Needed

heavy casserole dish sharp knife wooden spoon

Presentation Guide

Vessel: deep ceramic bowl

Garnishes: chopped parsley, crusty bread

Accompaniments: crusty bread, pickled red cabbage

Ingredients

800g Welsh Black beef chuck, cut into large chunks
2 tbsp plain flour seasoned with salt and pepper
2 tbsp vegetable oil
2 onions, quartered
3 carrots, cut into chunks
2 parsnips, cut into chunks
3 potatoes, cut into chunks
330ml dark Welsh ale
300ml beef stock
2 tbsp tomato puree
2 bay leaves
3 sprigs thyme
Salt and black pepper

Instructions

1
Toss beef in seasoned flour. Brown in batches in hot oil in a casserole dish. Remove and set aside.
2
Fry onions for 5 min. Add tomato puree and cook 1 min.
3
Pour in ale and stock, scraping up browned bits. Return beef, add bay leaves and thyme.
4
Bring to a simmer, cover, and cook in the oven at 160C (325F) for 1.5 hours.
5
Add carrots, parsnips, and potatoes. Cook for a further 45 min until vegetables are tender and beef is meltingly soft.
6
Season well. Serve in deep bowls with crusty bread.

💡

Did You Know?

Welsh Black cattle are one of Britain's oldest breeds, having roamed the hills of Wales since pre-Roman times.

Chef's Notes

Equipment Tips

heavy casserole dish
sharp knife
wooden spoon

Garnishing

chopped parsley, crusty bread

Accompaniments

crusty bread, pickled red cabbage

The Story Behind Stiw Cig Eidion Du

Welsh Black cattle are an ancient, hardy breed perfectly adapted to the rugged Welsh landscape. Their beef is prized for its rich, deep flavour and excellent marbling. Slow-braised in dark Welsh ale, this stew showcases the finest Welsh ingredients and represents the enduring tradition of one-pot cooking that sustained farming communities through long winters.

🕐 Traditionally enjoyed winter dinner 📜 Origins: Traditional

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