Beef and vegetable hotpot

Heat the oil in non-stick frying pan, add the beef and cook over a medium heat, stirring until beginning to brown.

Meanwhile, clean and slice the leek; peel and finely chop the parsnip and carrot. Add the vegetables to the beef and cook for 2 minutes.

Make up the stock cube with 300ml of boiling water from the kettle. Add the flour to the beef and stir well for 1 minute. Add the stock and bring to the boil, stirring. Cover and cook for 20 minutes or until the beef and vegetables are tender.

Cool slightly before serving.

Try sweet potato, swede or pumpkin instead of carrot and parsnip.