beef roast, not too lean
parsley bunch, finely chopped with stems removed
Let the oil get hot in a big pot; cut the meat into cubes and brown in the oil for about 20 minutes.
In the meantime; peel onion and clove and chopped finely.
Clean the leek, carrots and the peppers and dice finely.
Add the vegetables to meat and saute shortly and pour in the broth; let come to a boil, and add the rice and let it all simmer 20 minutes.
Add the corn and let simmer for another 10 minutes.
Season to taste and add the parsley.
Serve with a hearty bread.