Cut the beef into 1in/2.5cm cubes and put it in a deep
Peel and slice the onion and carrot. Rinse the kidney beans in
a sieve and add them to the beef. Pour on the beef stock, season with salt
and pepper and cover the casserole.
Cook in a moderate oven(325F/160C gas
mark3) for 2 1/2 hours.
Sift the flour and baking powder into a bowl. Rub
in the margarine, stir in the herbs and mix to a soft dough with the milk.
Roll out on a floured board and cut into rounds.
Arrange on the casserole
overlapping the scones around the edge and bake them in a hot oven
(450F/230C gas mark 8) for about 8 minutes or until they are golden and
rise. serve with 3oz/75g of any green vegetable.