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