Beef Orange and Juniper Casserole

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Serves 4

  • 2lb stewing steak cubed
  • 7oz streaky bacon cut in strips
  • 1lb onions diced
  • 3 cloves garlic
  • 1lb carrots cut in thick sticks
  • 1tbsp tomato puree
  • 1/2pt red wine
  • 1/2pt stock
  • 2 bouquet garni
  • 12 juniper berries crushed or chopped
  • 1 orange the peel only removed with a potatoe peeler in strips.
  • To Finnish 1/2 lb mushrooms or more whole or sliced and fried in butter.

First brown the meat in a mixture of oil and butter for flavour. Fry until a good deep colour is developed on the beef. Then take out the beef. Now fry the bacon until it is well coloured (be patient) and then add the onion and garlic. Again cook until the onion is well cooked and coloured. Sometimes I add a splash of water to the pan if I am worried about it burning black.

Put the beef back in and add all the other ingredients keeping the orange peel for the top. Put your casserole in the oven for approx 80 mins Check the meat is tender Remove the orange peel and stir in your fried mushrooms and thicken the juices with a little bisto. Now ready to serve.

I personally like the orange peel and will shred it up and stir it back into the casserole.

Ingredients available from our shop

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Potato Recipe

Some of us are particular about our potatoes, the flavour, dryness, the colour of the flesh all carry some importance to each individual so it is impossible to define exactly what a good potato should be. We are all different and that has to be accepted. For this reason Homegrown stock different varieties to allow you your choice.

When it comes to cooking potatoes the dry varieties need more care to cook successfully or you will have a pot of wet slush! Other types will remain firm and keep their shape when boiled. And some will retain a stickiness which makes them easy to slice after cooking.

If you are cooking floury types steaming is easiest.If a steamer isn’t available try this method.

Put your potatoes all a similar size ( you could cut the larger ones if needbe) in a saucepan with a good fitting lid and only bring the water ˝ way up the potatoes.

Bring to the boil and then turn low to a simmer. Keep checking with a fork to check how quickly they are cooking and when nearly ready but still firm/hard in the middle – strain the water off and tip into a glass pyrex bowl. Pop into the microwave to finish cooking through. I like using this method because if I get distracted the potatoes never end up getting over cooked.