Melt a spoon and a half of butter in a saucepan. Lightly brown the onions and chopped meat. Cover and cook on a medium heat for 20 minutes, stirring from time to time. Add 4 glasses of broth, and a half soup spoon of salt. Let simmer for 1 and 1/2 hours.

Peel the celery root and cut it in quarters, then each quarter into slices 1/2 cm. thick. Peel the leeks and cut them into pieces 3 cm. long. Put these vegetables in a saucepan with a glass of water and a spoon and a half of butter. Cover and cook on a high heat for 15 minutes, stirring from time to time. Finally, pour the contents of the vegetable saucepan into the saucepan where the meat is cooking.

Melt 4 soup spoons of butter in a frying pan. Saute the sliced carrots and add them to the meat.

In the same frying pan, saute the potatoes, which have been cut into slices 1/2 cm. thick. Add them to the meat. Cook on a medium heat until all of the vegetables are cooked.