About this recipe:A lovely old fashioned recipe from the valleys of south Wales. This leek and parsley broth was traditionally prepared for the miners' supper as it was both warming and nourishing. Serve the broth by itself and then the meat with the vegetables as a second course.
450g stewing beef
450g neck of lamb
2 teaspoons salt
3 carrots, roughly chopped
2 parsnips, roughly chopped
1 swede, peeled and roughly chopped
4 leeks, sliced thickly
1/2 bunch chopped fresh parsley
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Method Prep:15min › Cook:4hr › Ready in:4hr15min
Combine all of the ingredients in a large casserole dish and simmer covered over a low heat for 3 to 4 hours. Strain and serve the broth first followed by the meat and vegetables.
Adapt for the slow cooker
This recipe is really easy to adapt for the slow cooker, just combine all of the ingredients in the slow cooker on the Low or Auto setting and cook for 6 to 7 hours.