Autumn Vegetable Soup

Ingredients

 * 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 small cabbage - finely shredded
 * 1 small cauliflower - cut into small florets
 * 2 beef stock cubes
 * 2.25 litres (4 pints) boiling water
 * salt and freshly ground black pepper

Directions

 * 1) Melt butter in a large saucepan, add the meat, toss gently in the hot butter and remove from the pan.
 * 2) Place all the prepared vegetables into the pan juices and stir over a gentle heat to coat with the butter.
 * 3) Return the meat to the pot.
 * 4) Dissolve the stock cubes in the water and pour over the meat and vegetables.
 * 5) Add the salt and pepper and simmer gently over a low heat for approx. 1 hour.
 * 6) Remove the soup from the heat if not needed immediately.
 * 7) To serve, bring to a boil and check the seasoning.
 * 8) The soup may be liquidised, then reheated for a smoother texture, if preferred.