Ingredients:
12 cups of water
1-1/2lbs of stew beef, carefully cut and trimmed
12 large Russett potatoes, cubed
3 large leeks, thinly sliced
6 carrots, thinly sliced
6 stalks of celery, thinly sliced
12 beef bullion cubes
4oz Worchestershire sauce
6oz tomato paste
1/2 tsp black pepper
1/2 tsp cajun seasoning
Put the water, potatoes, celery, carrots, tomato paste, bullion cubes, and seasonings in a 24 qt stew pot, set to a light boil and leave covered. Stir occasionally
Put the beef and worchestershire sauce on TOP of the leeks in a pan and cook at low temp (add a little water) until browned and almost fully cooked.
Pour the contents of the pan into the pot (juice and everything) and stir thoroughly. Cover and set to low boil, stirring occasionally.
Allow contents to boil until the leeks dissolve and the potatoes are fully cooked, then serve
