Country Beef Casserole with Herb SconesA hearty delectable Winter Meal

1. Preheat oven to 180 degrees.
2. Cut meat into bite sized pieces, toss in the flour until well coated.
3. Heat the oil in a heavy based saucepan and brown the meat in batches until golden.
4. Remove the meat and place in a casserole dish. Also add carrots.
5. Reheat the oil and add the onion and garlic and cook until soft.
6. Pour this mixture over the top of the beef.
7. In a small bowl mix together the plum jam, vinegar, stock and sweet chili sauce.
8. Pour over the beef mix.
9. Cover in foil and bake for one hour and thirty minutes or under meat is very tender.
10. Uncover the dish and place the herb scones on the meat - put back in the oven uncovered for 30 minutes or until the scones are golden brown.

To make the Herb Scones:

1. Sift the flour in a bowl, rub in the butter until the mixture is like breadcrumbs.
2. Stir in the herbs and add the milk and stir until just combined.
3. Knead lightly until smooth and use scone cutters to cut out the scones.

Slow Cooker Method:

1. Cut the beef into bite sized pieces, toss in the flour until well coated.
2. Heat the oil in a heavy based saucepan and brown the meat in batches until golden.
3. Remove the meat and place in the slowcooker (first give it a quick spray with canola oil so it doesn't stick).
4. Add the onion and garlic on top of the cooked beef.
5. In a small bowl mix together the plum jam, vinegar, stock and sweet chili sauce.
6. Pour over the beef mix.
7. Cook on low for 7 - 8 hours.
8. To serve, make the herb scones in the oven, dish up into bowls and serve with the scones on top (you can't cook them in the slow cooker!).