Serves 12

50 g (2 oz) Butter
350 g (12 oz) Chuck steak finely diced
450 g (1 lb) Potatoes peeled and finely diced
3 Onions peeled and finely chopped
4 Leeks cut into thin rings
450 g (1 lb)Carrots peeled and cut into thin strips
1 smallCabbage finely shredded
1 smallCauliflower cut into small florets
2 Beef stock cubes
2.25 litres (4 pints)Boiling water
salt and freshly ground black pepper

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.

Remove the soup from the heat if not needed immediately. To serve, bring to the boil and check the seasoning. The soup may be liquidised, then reheated for a smoother texture, if preferred.