• 2 carrots
• 3 parsnips
• 1 small Quebec turnip
• 1/4 Savoy cabbage, or to taste
• 8 small round potatoes
• 1 leek
• 2 284-ml (10-oz.) cans beef consommé or equivalent quantity homemade beef broth
• 400 g (14 oz.) beef (blade roast or cubes)
• Sea salt
• Fresh ground pepper
Peel and slice carrots and parsnips. Parboil in salted boiling water.
Peel turnip, cut into sticks and parboil also.
Quarter Savoy cabbage. Cook potatoes in boiling water until slightly tender and quarter. Cut leek crosswise on a slant and set aside.
Bring consommé to a boil in a pot. Add beef to pot of boiling consommé and cook to desired tenderness. During the last 2 minutes of cooking, add all vegetables.
Remove beef from pot and cut into chunks if desired. Arrange in a serving dish. Season with sea salt and freshly ground pepper.