Choose a joint of beef with the least fat and a pack of stewing vegetables containing carrots, swede, parsnip, turnip and onions. Remove any net wrapping from the meat and tie up well with string, leaving a well knotted end to use later to remove it from the pan.
Prepare the vegetables in the usual way and then leave them covered in cold water until required. Place the beef in a large saucepan and cover with cold water. Bring the water to the boil, reduce to a simmer and remove any scum from the surface using a serving spoon.
Add a good tablespoon of horseradish sauce and ditto English mustard, four bay leaves and a good few grinds of pepper to the water. Simmer for two hours, topping up the water as necessary to ensure the meat remains covered and keeping a lid on the pan throughout cooking.
Chop the vegetables into chunks, add to the pan and cook for at least 30 minutes. Remove the meat from the pan and allow it to rest under some tin foil topped with a tea towel for at least 15 minutes. Cook some green vegetables of your choice and thicken some of the meat stock with gravy granules to make a gravy. Carve the beef and serve the accompanying vegetables on to very hot plates. Since the resulting gravy is so delicious, have a couple of thick slices of bread to clean the plate so that nothing is wasted.
There will be enough meat left over for sandwiches and to have cold with a jacket potato and the stock from cooking can be whizzed up with a food processor and makes a tasty, filling soup. All in all this is a very economical meal.