Diced leek and carrot were stir-fried slowly for twenty minutes in some sunflower oil. The vegetables were decanted to another pot and boiling water was added to it. Slowly simmered for half an hour.
The ground beef was added to the original saute pan, and browned over twenty minutes (judge progress by eye).
Then the ground beef was decanted to the pot containing the vegetables using a slatted spoon, leaving the surplus beef fat in the saute pan. Stir through thoroughly, and add the vegetable stock, two dashes of dark soy sauce, half a teaspoonful of paprika, and half a dessert spoonful of cornmeal. Stir together. Allow to simmer under glass for forty-five minutes or so, by which time the beef will be beautifully tender.
Serve with boiled potatoes cooked for twenty minutes, and green beans boiled for seven minutes.
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