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