Ingredients:
1L well-flavoured stock
22g chuck steak, cut into cubes
4 carrots, scrubbed and diced
2 bay leaves
Rosemary sprigs
.2 x 15ml spoons long grain rice
3 leeks, washed and sliced
small cauliflower, washed and broken into florets
100g peas
2 tomatoes, skinned and diced
salt and freshly ground black pepper
pinch of cayenne pepper
Directions:
Put the stock into a large saucepan. Add the steak and carrots with the bay leaves and rosemary. Bring to the boil and simmer gently for 1 -1 1/2 hours.Add the rice, leeks and cauliflower and peas and simmer for a further 15-20 minutes.Remove the bay leaves and rosemary and add the tomatoes and seasonings to taste. Cook for a further 5 minutes. Serve piping hot.
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