Autumn Vegetable Soup Recipe from United Kingdom

Ingredients

• 50 g (2 oz) of butter
• 350 g (12 oz) of finely diced chuck steak
• 450 g (1 lb) of potatoes - peeled and finely diced
• 3 onions - peeled and finely chopped
• 4 leeks - cut into thin rings
• 450 g (1 lb) of carrots - peeled and cut into thin strips
• 1 small cabbage - finely shredded
• 1 small cauliflower - cut into small florets
• 2 beef stock cubes
• 2.25 liters (4 pt) of boiling water
• salt and freshly ground black pepper