2 tbsp butter
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 sautÃ© for 5 minutes or until softened. Add the beef and sautÃ© 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.