Welsh Rabbit Stew

This traditional Welsh Rabbit Stew is made with vegetables, herbs, spices and either rabbit meat or chicken simmered together in vegetable broth or stock for an easy yet flavorful meal that can be served with crusty bread or mashed potatoes if desired!

Cooking Equipment:

Large Pot; Wooden Spoon; Small Bowl; Whisk

Preparation Time:

Cooking Time:

Total Time:

Cuisine:

British

Keywords:

Welsh Rabbit Stew, Traditional Stew, Vegetables, Herbs, Spices

Meal:

lunch, dinner

Cooking Method:

Dietary Restrictions:

Servings:

Ingredients:

2 tablespoons olive oil

1 onion, diced

2 cloves garlic, minced

1 carrot, diced

1 celery stalk, diced

1 teaspoon dried thyme leaves

½ teaspoon ground black pepper

¼ teaspoon ground nutmeg

2 cups vegetable broth or stock

1 cup cooked rabbit meat (or chicken)

½ cup frozen peas

2 tablespoons all purpose flour

Cooking Instructions:

Heat the olive oil in a large pot over medium heat. Add the onion and garlic and cook until softened, about 5 minutes.

Add the carrot and celery and cook for another 5 minutes. Stir in the thyme, pepper and nutmeg and cook for another minute.

Pour in the vegetable broth or stock and bring to a boil. Reduce heat to low and simmer for 20 minutes.

Add the cooked rabbit meat (or chicken) and frozen peas to the pot and simmer for another 10 minutes or until vegetables are tender.

In a small bowl whisk together the flour with 2 tablespoons of water until smooth then add to the pot stirring constantly until thickened about 3 minutes. Serve hot with crusty bread or mashed potatoes if desired.

Nutrition:

Calories – 300; Fat – 12g; Carbohydrates – 30g; Protein – 15g

Rating:

Did You Know?

Yorkshire pudding is a savory dish made with a batter of eggs, flour, and milk, baked in the oven, and traditionally served with roast beef.