Leek stew, low-fat

Ingredients for 4 servings:

• 650 g beef soup meat, with bone, not too fatty
• 2 liters of water, cold
• 1 tsp salt
• 4 tsp vegetable broth, instant
• 4 small potatoes
• 2 carrots
• 750 g leek (approx. 3 stalks)

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 2 hours 30 minutes; Total time approx. 2 hours 45 minutes

Add the soup meat to 2 liters of cold water with 1 teaspoon of salt and 4 teaspoons of instant vegetable stock. Bring to a boil, reduce the heat, and simmer for about 2 hours. When the meat is tender, remove the meat. Remove the bones and cut the meat into bite-sized pieces. Return it to the stock. Peel the potatoes and carrots and cut into small pieces or slices. Then add it to the pot and simmer until slightly al dente. Meanwhile, slice the leek lengthwise, about halfway through (this is the best way to clean it). Then wash and slice. Add it to the pot, bring to a boil, and then simmer for about 15-20 minutes. This is best prepared in the evening. Reheat the next day; the soup tastes even better.