I diced a large leek, after topping and tailing, and then cutting it into four lengthwise. Easy to prepare this while the beef is browning.
Turn up the heat and add the leek, and stir together with the beef. After five minutes turn the heat down to medium, and stir-fry together for another ten minutes, until the diced leek begins to brown.
Add three quarters of a pint of boiling water, along with the vegetable and beef stock, and one large bay leaf.
Simmer under glass at a low heat for ninety minutes. Add more water if necessary.
The carrots (two small) were diced into chunks and boiled in water for thirty minutes, after which I added some dried coriander. Allow to cool while you prepare the roast potato wedges.
The potato wedges were peeled and cut into shape, and then parboiled for ten minutes. Then they were put into a bowl and covered with a plate. I shook them up for a minute or so to make the surface fluffy. Then I drizzled them with two teaspoonfuls of goose fat, and shook them again for another minute or so (the goose fat is not an essential ingredient, and any cooking oil can be substituted). The potato wedges were placed on a roasting tray in an oven preheated to around 190 deg. C.
Roast for fifteen minutes, checking them every seven minutes or so. Turn after fifteen minutes and allow another fifteen minutes. They may be ready by this time, or even after twenty minutes, but it depends very much on the kind of potato you use. Mine took a bit longer than thirty minutes. Watch them carefully, and remove them from the oven when they are golden brown.
An utterly delicious meal which was well worth the preparation time.
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