Recipes
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Ingredients:     Serves 4

Fry the marinated beef in oil (using the big billy) until it is brown, add the onions, carrots and garlic.

Add stock cube and some water, any remaining marinade and a slug of red wine, bring to the boil, stirring all the time so it doesn't stick.

Cover and allow to gently simmer, on  the edge of the fire, for about 2 hours, until the meat is tender - check from time to time and stir to ensure it doesn't stick, add more water if necessary.

Mix the flour, suet and herbs together, stir in enough water to make a dough, shape into balls and place on top of stew, replace lid and cook for further 20-30 minutes.

Serve with potatoes - either plain boiled or mashed.