3 Tablespoons Oil
675g / 1 1/2 lbs Stewing Beef (trimmed and cut into cubes)
600ml / 1 1/2 pt Cold Water
1 Beef Stock Cube
2 Onions (sliced)
2 Carrots (sliced)
1/2 Turnip (thickly chopped)
1 Packet Oxtail Soup or 4 Teaspoons Gravy Granules


1 Packet Odlums Brown Quick Scones
1 Teaspoon Mixed Herbs


  1. Preheat the oven to 140°C/275°F/Gas 1. Heat the oil in a large pan or casserole dish. Fry off the meat until sealed.
  2. Add the cold water, stock cube and the prepared vegetables. Bring to the boil, stirring occasionally.
  3. Transfer to the oven for about 1 1/2 hours. After an hour dissolve the soup or gravy in 150ml / 1/4 pt of cold water and stir into the stew.
  4. Twenty minutes before serving make up the Quick Scone mixture following pack direction but add the mixed herbs to the milk before adding the mix.
  5. Roll dough out to 1/2″ / 1cm in thickness and cut out the scones. Remove casserole from oven and increase temperature to 200°C/400°F/Gas 6.
  6. Arrange the scones around the edge of the dish and return to the oven for 20 minutes until risen and golden brown.
  7. Serve hot.