Title: Beef & Bay Stew
Categories: Meat Soup
Yield: 2 Servings
| 750 | g | Beef, cubed |
| 2 | c | Beef stock |
| 1/2 | bn | Leeks |
| 1 | sm | Turnip |
| 1 | sm | Carrot |
| 6 | sm | Scrubbed potatoes |
| 1 | | Celery stick |
| 1 | | Bay leaf |
| 1/2 | ts | Thyme |
| 1/2 | | Sugar lump |
| 1 | pn | Salt |
| 1 | pn | Pepper |
| 2 | tb | Plain flour |
Roll cubed beef, with fat removed, in flour seasoned wtih salt and pepper.
Place in casserole with stock and after bringing to the boil, simmer for
3/4 of an hour. Add the well washed white part of the leeks thickly sliced.
Peel and dice turnip and carrot and add to the dish with sliced celery and
well scrubbed potatoes. Add bay leaf, thyme and sugar. Stew gently for
approximately an hour and serve with thick crusty bread. Serves 2 but his
may be ahlved and one portion frozen.