Scouse Beef and Vegetable Casserole or Stew Recipe

This Stew recipe originates in Liverpool in the UK. It was given to me by my sister-in-law who has lived in Liverpool for over 50 years. She lives 5 minutes walk away from the famous Anfield Stadium for the Premier League Liverpool Football Team. This recipe was made to use up leftovers at a time when people had to prepare all their own food at home and money was scarce. However, I find that this recipe is a really delicious, healthy food with lots of vegetables, fibre, vitamins and protein. It is easy to make, filling and comforting to eat especially on cold days. I make a really big pan full and freeze into portions. I prefer to make my own ready meals because I know what is in them for the family.
This stew is cooked on the hob.
Ingredients
2 cups--550 gm--1 lb lean minced beef
3 large carrots peeled and chopped into chunks
3 large potatoes peeled and chopped into chunks
1 leek sliced
1 large onion diced
2 cloves of garlic chopped
2 oxo or beef stock cubes
salt and pepper
2 teaspoons of mixed herbs
2 tablespoons of olive oil
water to cover
Method
Heat the oil in a large pan. Add the minced meat and cook until it has a nice brown colour. Add the carrots, potatoes, leek, onion and garlic. Mix together. Add the salt, pepper and mixed herbs. Crumble the 2 oxo cubes or beef stock cubes onto the stew. Top up the stew with water( see picture above) and simmer with the lid on until it is all cooked and tender. Check and stir the stew. For this quantity it takes about 45 minutes but for larger quantities it will take longer. Serve with mushy peas or garden peas and fresh crusty bread.
Variations
1. Add 1 cup--200gm--7 oz red lentils half way through cooking.
2. Alter the quantities or type of vegetables according to what you have available.
3. Add a tin of ready cooked beans such as chickpeas, haricot beans or butter beans.
4. Leave out the garlic.
Enjoy

Beef ,Onion and Mushroom Casserole

This casserole is great for those cold days and very tasty. I make double the quantity and freeze for later use.
Ingredients
2 cups--550 gm--1 lb stewing beef, braising steak or rump steak. These are the names for it in the UK. I cut it into chunks and remove the fat. I keep some fat to add to the flavour and any veins of fat will melt away during cooking.
2 large onions chopped
2 cups--200 gm--8 oz--sliced or chopped mushrooms
1 oxo cube or 1 beef stock cube
2 cloves of garlic chopped very fine
1 teaspoon of tarragon
water to cover, about 1/2 pint--250 ml
salt and pepper
1 teaspoon of cornflour
Method
Place meat, onions, garlic, mushrooms, salt, pepper and tarragon into a casserole dish. Crumble the stock cube over the ingredients and then add water. I then cover the casserole dish with foil and place the lid on the top.
I cook it at gas 5, 190C, 375 F for 2 1/2 hours. I check after 1 hour to see if it needs any extra water. At the end of cooking put the cornflour into a cup, add 2 teaspoons of water, stir until it is smooth and add to the casserole, stir well and it will thicken the gravy.
Serve with baked potatoes and a green vegetable.
Variations
1. Use lager , beer, stout or Guinness instead of water, this makes it really tasty.
2. Use mixed herbs, thyme, oregano instead of tarragon. I expect you will have a personal preference but I love tarragon.
3. You can fry the meat in a pan with some olive oil and then put it into the casserole, this will seal in the juices and add to the flavour. If you toss the meat in flour prior to frying it will then thicken the casserole.
4. Omit the garlic if it is not to your taste.

Venison and Peach Casserole Recipe

Venison and Peach Casserole Recipe
Venison is a delicious organic meat. I have obtained some of the best from the Isle of Islay and the Isle of Jura in the West Coast of Scotland but the local supermarket also does some top quality venison and it is also available mail order on the internet.
I have developed quite a few recipes with this great meat. I suppose most people associate venison with a very gamey flavour. I have found that it varies on the cut and the particular deer. I myself do not like it too strong so I have developed venison recipes which are rather like sweet and sour to balance out the flavours.
I have done this by trial and error over many years. Try these venison casserole recipes out and enjoy. I usually make a large amount of casserole at one time and then put portions into the freezer. This saves on fuel.
I like to use a cast iron casserole by Le Creuset the French firm but you may have other preferences. These recipes would serve 4 to 6 depending on how many side dishes of potatoes and vegetables that you want with your casserole.
Ingredients
3 cups--1 1/2 lb--675gm of diced venison (ask for casserole venison)
2 large chopped onion2
1 large leek well washed and sliced into short chunks 1 inch--2 cm
1 cup--8oz--225gm fresh peaches cut into slices and the stones removed
2 cloves
1 clove of garlic chopped
1 can of lager or beer
salt and pepper
1 vegetable stock cube
3 teaspoons of cornflour
Method
Put the venison in to a casserole dish. Add the leek, cloves, garlic, peaches and onion. Crumble in the stock cube, add the salt and pepper. Mix together and cover with the lager, if one can does not cover top up with water or another can.
Cover with foil and put on the casserole lid. Put in the oven for 2 1/2 hours at gas 5, 190C, 375F. Check casserole after 2 hours to see if it needs more stock and stir. Return to the oven. Mix the cornflour with 2 teaspoons of cold water.
Remove casserole from the oven immediately add the cornflour, stir to thicken , taste add more seasoning if needed. Serve.
Suggestions
1 hour before put some potatoes in to bake. 1 per person. Wash the potatoes, prick with a knife,cover with a coat of olive oil
Serve with cabbage.
Enjoy

Venison and Plum Casserole Recipe

Venison and Plum Casserole Recipe
Venison is a delicious organic meat. I have obtained some of the best from the Isle of Islay and the Isle of Jura in the West Coast of Scotland but the local supermarket also does some top quality venison and it is also available mail order on the internet.
I have developed quite a few recipes with this great meat. I suppose most people associate venison with a very gamey flavour. I have found that it varies on the cut and the particular deer. I myself do not like it too strong so I have developed venison recipes which are rather like sweet and sour to balance out the flavours.
I have done this by trial and error over many years. Try these venison casserole recipes out and enjoy. I usually make a large amount of casserole at one time and then put portions into the freezer. This saves on fuel.
I like to use a cast iron casserole by Le Creuset the French firm but you may have other preferences.
These recipes would serve 4 to 6 depending on how many side dishes of potatoes and vegetables that you want with your casserole.
Ingredients
3 cups--1 1/2 lb--675gm of diced venison (ask for casserole venison)
2 large chopped onions
2 cloves of garlic
1 large leek well washed and sliced into short chunks 1 inch--2 cm
1cup--8 oz--225gm fresh plums, washed, quartered and stones removed
Red wine to cover
salt and pepper
1 vegetable stock cube
3 teaspoons of cornflour
Method
Put the venison in to a casserole dish. Add the leek, plums, onion and garlic. Crumble in the stock cube, salt and pepper. Mix together and cover with the red wine. Cover with foil and put on the casserole lid. Put in the oven for 2 1/2 hours at gas 5, 190C, 375F.
Check casserole after 2 hours to see if it needs more stock and stir. Return to the oven.
Mix the cornflour with 2 teaspoons of cold water. Remove casserole from the oven immediately add the cornflour, stir to thicken , taste add more seasoning if needed. Serve.
Suggestions
1 hour before put some potatoes in to bake. 1 per person. Wash the potatoes, prick with a knife,cover with a coat of olive oil.
Serve with peas and broccoli

Venison and Apricot Casserole Recipe

Venison and Apricot Casserole Recipe
Venison is a delicious organic meat. I have obtained some of the best from the Isle of Islay and the Isle of Jura in the West Coast of Scotland but the local supermarket also does some top quality venison and it is also available mail order on the internet.
I have developed quite a few recipes with this great meat. I suppose most people associate venison with a very gamey flavour. I have found that it varies on the cut and the particular deer. I myself do not like it too strong so I have developed venison recipes which are rather like sweet and sour to balance out the flavours.
I have done this by trial and error over many years. Try these venison casserole recipes out and enjoy. I usually make a large amount of casserole at one time and then put portions into the freezer. This saves on fuel.
I like to use a cast iron casserole by Le Creuset the French firm but you may have other preferences.
These recipes would serve 4 to 6 depending on how many side dishes of potatoes and vegetables that you want with your casserole.
Ingredients
3 cups--1 1/2 lb--675gm of diced venison (ask for casserole venison)
2 large chopped onions
2 cloves of chopped garlic
1 large leek well washed and sliced into short chunks 1 inch--3 cm
1 cup--8 oz--225gm of fresh apricots, washed, cut into quarters and the stones removed or dry apricots which have been soaked overnight
1 can of lager or beer or this is good with red wine to cover( the cheaper box wine is fine or wine that is a bit bitter or sharp to taste
salt and pepper
1 vegetable stock cube
3 teaspoons of cornflour
Method
Put the venison in to a casserole dish. Add the onions, garlic, leek and apricots, crumble in the stock cube, add the salt and pepper.
Mix together and cover with the lager or red wine, if one can does not cover top up with water or another can. Cover with foil and put on the casserole lid. Put in the oven for 2 1/2 hours at gas 5, 190C, 375F.
Check casserole after 2 hours to see if it needs more stock and stir. Return to the oven. Mix the cornflour with 2 teaspoons of cold water. Remove casserole from the oven immediately add the cornflour, stir to thicken , taste add more seasoning if needed. Serve.
Suggestions
1 hour before put some potatoes in to bake. 1 per person. Wash the potatoes, prick with a knife,cover with a coat of olive oil .
Serve with carrots and peas

Venison and Date Casserole

Venison and Dates Casserole Recipe
Venison is a delicious organic meat. I have obtained some of the best from the Isle of Islay and the Isle of Jura in the West Coast of Scotland but the local supermarket also does some top quality venison and it is also available mail order on the internet.
I have developed quite a few recipes with this great meat. I suppose most people associate venison with a very gamey flavour. I have found that it varies on the cut and the particular deer. I myself do not like it too strong so I have developed venison recipes which are rather like sweet and sour to balance out the flavours. I have done this by trial and error over many years.
Try these venison casserole recipes out and enjoy. I usually make a large amount of casserole at one time and then put portions into the freezer. This saves on fuel.
I like to use a cast iron casserole by Le Creuset the French firm but you may have other preferences.
These recipes would serve 4 to 6 depending on how many side dishes of potatoes and vegetables that you want with your casserole.
Ingredients
3 cups--1 1/2 lb--675gm of diced venison (ask for casserole venison)
2 large chopped onions
3 cloves of garlic,peeled and chopped
1 cup--8 oz--225gm of chopped dates
2 cloves for a spicey aroma
1 can of Guiness or stout, these are dark rich beers which add a sweet and sour flavour, use the darkest beer you can find
salt and pepper
1 vegetable stock cube
3 teaspoons of cornflour
Method
Put the venison in to a casserole dish. Add the dates, garlic, cloves and onion, crumble in the stock cube, add salt and pepper. Mix together and cover with the guiness, stout or dark beer, if one can does not cover top up with water or another can. Cover with foil and put on the casserole lid.
Put in the oven for 2 1/2 hours at gas 5, 190C, 375F.
Check casserole after 2 hours to see if it needs more stock and stir. Return to the oven.
Mix the cornflour with 2 teaspoons of cold water. Remove casserole from the oven immediately add the cornflour, stir to thicken , taste add more seasoning if needed. Serve.
Suggestions
1 hour before put some potatoes in to bake. 1 per person. Wash the potatoes, prick with a knife,
cover with a coat of olive oil
Serve with a green vegetable of your choice such as brussel sprouts
Enjoy

Venison with Leeks and Ginger Casserole Recipe

Venison with Leeks and Ginger Casserole Recipe
Venison is a delicious organic meat. I have obtained some of the best from the Isle of Islay and the Isle of Jura in the West Coast of Scotland but the local supermarket also does some top quality venison and it is also available mail order on the internet.
I have developed quite a few recipes with this great meat. I suppose most people associate venison with a very gamey flavour. I have found that it varies on the cut and the particular deer. I myself do not like it too strong so I have developed venison recipes which are rather like sweet and sour to balance out the flavours. I have done this by trial and error over many years.
Try these venison casserole recipes out and enjoy. I usually make a large amount of casserole at one time and then put portions into the freezer. This saves on fuel.
I like to use a cast iron casserole by Le Creuset the French firm but you may have other preferences. These recipes would serve 4 to 6 depending on how many side dishes of potatoes and vegetables that you want with your casserole.
Ingredients
3 cups--1 1/2 lb--675gm of diced venison (ask for casserole venison)
1 large chopped onion
4 large leeks well washed and sliced into short chunks 1 inch--2 cm
4 large chunks of crystallized ginger thinly sliced , the type that you can buy in the jar with syrup,if you can not get this use dry crystallized ginger
1 can of lager or beer
salt and pepper
1/2 vegetable stock cube
3 teaspoons of cornflour
Method
Put the venison in to a casserole dish. Add the leeks, ginger, onion,crumble in the stock cube, salt and pepper. Mix together and cover with the lager, if one can does not cover top up with water or another can.
Cover with foil and put on the casserole lid. Put in the oven for 2 1/2 hours at gas 5, 190C, 375F. Check casserole after 2 hours to see if it needs more stock and stir. Return to the oven. Mix the cornflour with 2 teaspoons of cold water. Remove casserole from the oven immediately add the cornflour, stir to thicken , taste add more seasoning if needed. Serve.
Suggestions
1 hour before put some potatoes in to bake. 1 per person. Wash the potatoes, prick with a knife,cover with a coat of olive oil and salt, place on a baking tray in the oven with the casserole.
Serve with broccoli.