Method

1. Brown the meat in a frying pan with the oil
2. Chop all the other vegetables; onions, carrots, turnip, leeks, garlic
3. Add 2 litres / 4 pints of cold water to large cooking pot and put in the meats, and the scrapings off their pan, before adding the chopped vegetables, herbs, and stock cube
4. Bring slowly to the boil, and then skim off excess fat
5. Simmer for 4 to 5 hours, allow cooling, then skimming again, and take out the herb bouquet
6. Check seasoning and serve steaming hot