Melt the two tablespoonfuls of butter in a heavy bottomed pan. Brown the beef, rolling and turning it over for even browning. Pour in enough water to cover. Add the leeks, garlic cloves, peppercorns and salt. Bring to the boil, lower the heat, cover and simmer for two to 3 hours or until the beef is tender, turning it over halfway through the cooking time. Scoop out the beef from the broth and cool (chill, if you have the time). Cut into half-inch thick slices.
Strain the broth and measure two cups. If you don’t have enough broth, add water.
Melt the remaining butter in a pan (make that large enough to contain all the beef slices because you’ll be adding the beef later). Add the potatoes, chopped onion and grated garlic. Cook until the the vegetables start to brown. Add the flour all at once and mix well. Lower the heat, cover and cook for about five minutes.
Pour in the broth little by little, stirring as you go. Add more salt if necessary. Sprinkle some ground pepper too. Simmer, covered, until the potatoes are almost done. Add the beef slices, stir, and continue simmering until the beef is heated through.
Serve hot with rice or bread.
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