1 cup leeks, sliced

6oz lean stew beef cut into cubes

1 1/2 cup sliced carrots

1 cup peeled and chopped parsnips

1/2 lb potatoes chopped

2 cups unsalted beef stock or chicken stock

 

Preheat oven to 350. Heat the butter in a flame proof casserole, add the leeks, and sauté for 5 minutes or until softened. Add the beef and sauté until browned. Add the carrots, parsnips, and potatoes, cover with stock and bring the mixture to a boil. Transfer the casserole to the preheated oven and cook for 1 1/2-2 hours, or until the meat is soft. Blend to a puree to the desired consistency.

 

6-9 months