1. Coat the beef chunks in flour and fry in the bottom of your camp oven in small batches until brown.
2. Return all meat to a 10 Quart Camp Oven when completed and add enough water to cover.
3. Add the French onion soup mix and stir through gently.
4. Simply simmer for 3 hours.
5. For a full bodied stew add vegetables any of your choice such as potato, sweet potato, peas and diced carrot.
6. For a curry flavour just add 2 tablespoons of Keen's Curry Powder.
7. To even more flavour add 1 tablespoon of wholegrain mustard, diced bacon and a bay leaf or two.

Delicious beef pie : You will need 2 sheets of frozen puff pastry and left over cold braised beef.

1. Pre-heat your camp oven to around 180 degrees.
2. Spray a pie pan lightly with oil and line with one sheet of pastry - taking the pastry up over the sides.
3. Fill the pie base with Braised beef and cover with the 2nd> sheet of pastry. Trim the edges, cut a small air hole in the top and dab a little milk over the top to help browning.
4. Place in a pre-heated camp oven for around 35 minutes or until the pastry is golden.
5. Stand for 5 minutes before serving with mashed potato and peas!