Beef* broth:
King Edward spuds (disintegrate nicely)
Onions, chopped
Leeks, chopped
Carrots, both chopped and grated
Leftover beef* (eg from a roasting joint)
Veg stock cubes
Bay leaf
Olive oil
Water
Chop up all the veg into bite size portions. Cook in olive oil until they start to soften – stir lots to prevent sticking.
Add water, a bay leaf and a couple of stock cubes and bring to boil.
Simmer for 20 mins or so.
Add the meat and simmer for another 20 mins.
Season to taste.
Best left for a day for all the flavours and texture to develop. VERY tasty.
*Lamb or venison work just as well.