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Welsh Broth
Written by the Dungeon Master

Now before I start on this famous Welsh recipe I must say that this dish is far from a broth or soup. It is in fact a complete meal and is extremely filling.
This meal certainly provides MORE than your "five a day".

The dish dates back to the early mining days in Wales when our men slaved down in the coal mines for a minimum of 12 hours a day for 6 days a week for very little money. The lady of the house provided the best meal she could for her husband and children. The ingredients in those days may have only been a small piece of lamb or chicken and the vegetables just leeks and potatoes. The meal would have to last several days.

This is the modern day recipe and contains all but the "Kitchen Sink".

It is based on ingredients for two very large individual meals. You can adjust the ingredients to make more or less.


2/3 tablespoons of cooking oil.
1 to 1½ lb. of best braising steak.
3 large potatoes.
1 medium sized onion.
1 large leek. (Essential ingredient)
1 large parsnip.
2 large carrots.
1 medium swede.
1 large turnip.
6 oz of frozen/fresh peas.
6 oz of frozen/fresh green beans.
A ¼ to a ½ of a medium sized cabbage.
½ Cup of pearl barley.
1 to 2 pints or more of beef stock.
Salt and pepper to taste.

And any other vegetable to taste. Remember the more veggie you add the better the broth.

Optional seasonings:
¼ teaspoon of Garlic Pepper
¼ teaspoon of Mixed Herbs
¼ teaspoon of Dried or fresh chopped Parsley
¼ teaspoon of Dried Oregano


Soak the pearl barley in water over night before you start this recipe. Then drain off and place to one side.

Pour the cooking oil into a pan and heat. While the oil is heating, dice the braising steak into large chunks and also peel and diced the onion.
Add the steak and onion to the heated oil and gently seal for 3 to 4 minutes.

Meanwhile if you have not done so already, peel and dice potatoes, parsnip, swede, turnip and carrots. Cut the leek into 2" chunks along with the cabbage.


You will need a large casserole dish for this: or a large pan that can be placed on the top of your cooker to simmer.

Place pearl barley, steak and onions plus all the veggies including the peas and the beans in the casserole dish including any seasonings and cover the mix with the beef stock. Place the covered casserole in oven on gas mark 3 or 150C to slowly cook for 4 hours or until meat and all veggies are tender.

Serving Suggestion:

Here in Wales we are hearty eaters, so big bowls are required to serve ample portions of our broth. It of course goes without saying that this dish is served with large "door steps" of home made fresh hot bread and a pint of ale.


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