Ingredients:

• 2 oz. Butter
• 12 oz. Finely diced chuck steak
• 1 lb. Potatoes, peeled and finely diced
• 3 onions peeled and finely chopped
• 4 leeks, peeled and cut into rings
• 1lb. Of carrots peeled and cut in julienne strips
• 1 small cabbage finely shredded
• 1 small Cauliflower cut into small florets
• 2 cubes beef bouillon
• 4 pints boiling water
• salt and pepper to taste

• Melt the butter in a large saucepan, add the meat, toss gently in the hot butter and remove from the pan.
• Place all the prepared vegetables into the pan juices and stir over a gentle heat to coat with the butter.
• Return the meat to the pot.
• Dissolve the stock cubes in the water and pour over the meat and vegetables.
• Add the salt and pepper and simmer gently over a low heat for 1½ hours.