Welsh Stew
United Kingdom
Known as a British recipe, with similar versions prepared across other nations.
Ingredients 11 ingredients
Possible health benefits
General information, not medical advice.
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Turnip
Source of vitamin C · 21 mg per 100 g, 26% of the reference intake per 100 g
- Vitamin C contributes to normal collagen formation for the normal function of blood vessels.
- Vitamin C contributes to normal collagen formation for the normal function of bones.
- Vitamin C contributes to normal collagen formation for the normal function of cartilage.
11 more authorised claims
- Vitamin C contributes to normal collagen formation for the normal function of gums.
- Vitamin C contributes to normal collagen formation for the normal function of skin.
- Vitamin C contributes to normal collagen formation for the normal function of teeth.
- Vitamin C contributes to normal energy-yielding metabolism.
- Vitamin C contributes to normal functioning of the nervous system.
- Vitamin C contributes to normal psychological function.
- Vitamin C contributes to the normal function of the immune system.
- Vitamin C contributes to the protection of cells from oxidative stress.
- Vitamin C contributes to the reduction of tiredness and fatigue.
- Vitamin C contributes to the regeneration of the reduced form of vitamin E.
- Vitamin C increases iron absorption.
Vitamin C, also known as ascorbic acid, is a water-soluble nutrient found in some foods. In the body, it acts as an antioxidant, helping to protect cells from the damage caused by free radicals. NIH fact sheet
Source of protein · 0.9 g per 100 g, 13% of the energy from protein
- Protein contributes to a growth in muscle mass.
- Protein contributes to the maintenance of muscle mass.
- Protein contributes to the maintenance of normal bones.
Nutrients per 100 g of “Turnips, raw”, USDA FoodData Central.
Claims: EU Register of health claims (Regulation (EU) No 432/2012, © European Union, CC BY 4.0), shown only where the ingredient meets the claim's conditions (Regulation (EC) No 1924/2006). Nutrients: USDA FoodData Central (CC0). Facts: NIH Office of Dietary Supplements (public domain).
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
- Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.
Method
Chef Wood
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- Take the same proportions of beef, and of broth or water, as for the German Stew.
- When they have simmered gently for an hour, add the white part of from twenty to thirty leeks, or two dozens of button onions, and five or six young mild turnips, cut in slices, a small lump of white sugar, nearly half a teaspoonful of white pepper, and more than twice as much salt.
- Stew the whole softly from an hour and a quarter to an hour and a half, after the vegetables are added.
- Beef and water as above : 1 hour.
- Leeks, 20 to 30 : or small onions, 24 ;
- young turnips, 6 ;
- small lump of sugar ;
- white pepper, nearly 4 teaspoonful ;
- salt, twice as much : 1 j to l.i hour.
Plating
Cookware for this recipe
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Saucepan
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Chef's knife