• 300g beef
• 1 tbsp flour
• 3 potatoes
• 2 carrots
• swedsen / tool
• 2 leeks
• salt and pepper
• parsley

1. Cover the meat and flour and seal in a cauldron for about 3 to 4 minutes.
2. Peel the vegetables and cut into pieces then place in the cauldron with 1 liter of water + salt and pepper.
3. Turn down the heat and cook for about 2 hours then in the last 20 mins add the leeks and simmer, then pour in parsley and squeeze.

Recipe by Gareth Richards, originally featured on Prynhawn Da.