You can easily make a
vegetarian version of this. Just omit the steak and use vegetable stock
cubes instead of the beef ones. Serves 12.
Butter
- 50 g (2 oz),
Chuck
steak - 350g (12 oz), finely diced,
Potatoes
- 450 g (1 lb) peeled and finely diced,
Onions
- 3 peeled and finely chopped,
Leeks
- 4 cut into thin rings,
Carrots
- 450 g (1 lb) peeled and cut into thin strips,
Cabbage
- 1 small finely shredded,
Cauliflower
- 1 small cut into small florets,
Beef
stock cubes - 2,
Boiling
water - 2.25 litres (4 pints),
salt
and freshly ground black pepper.
