• 2lbs stew meat, cubed
• 3 large leeks, chopped (see notes***)
• 3 cloves garlic
• 2 stalks celery, in large piece
• Half bunch fresh parsley, minced
• 4-5 T butter (not all at once)
• Salt and Pepper
• Spices (I used thyme and paprika)

Put a knob of butter in a large stew pan and brown the meat on all sides. You will probably need to do this in 2 batches—when browning, the meat should take up no more than half the pan surface, otherwise it will steam. Be sure to season with salt and pepper while browning. Remove meat from the pan, sauté and season leeks and garlic (all at once is fine here). Return meat to the pan with leek mixture. Add celery, parsley and spices. Add water to cover and bring to a simmer. Simmer on low for about an hour, until meat is tender.

*** Leeks can at first glance seem difficult, as they can carry silt between the fine layers. However, learning to prepare them properly is greatly rewarding; leeks are not really so difficult to clean and possess a delicious and unique flavour. To clean a leek, lop it in half around where the white is turning to green. Should be a little above the V opening of the first concentric layer. You may need to remove this layer if it seems damaged or old. Next make a lengthwise incision about half-way through this piece of stalk. This will enable you to wash out any possible silt under a running tap. This piece is ready to be chopped. To prepare the green ends, remove the darker leaves until a bright green shoot appears. Trim off this piece and run under the tap similarly. The darkest pieces can be discarded, or some of them, if in good condition, used in a stew which cooks for a long time, as they tend to be tough.