Autumn Vegetable Soup

Ingredients

 * butter - 50 g (2 oz)
 * chuck steak - 350 g (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

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.