INGREDIENTS
1L Australia’s Own Organic Style Beef Stock
3 tbsp olive oil
2 cloves garlic, crushed
3 medium brown onions, peeled and sliced
12 small golden shallots peeled
12 medium swiss brown mushrooms, quartered
4 tbsp corn flour
1/2 cup red wine
1/4 cup soy sauce
6 medium potatoes, peeled and diced
2 tbsp fresh thyme leaves
100g sugar snap peas, blanched
12 mini baguette sliced, oiled and grilled to serve
METHOD
1. Heat the oil in a deep saucepan, gently saute the garlic, onions, shallots and mushrooms until soft and golden in colour
2. Stir in the corn flour and cook gently for 2 minutes, gradually add in Australia’s Own Organic Beef Style Stock, stirring after each addition
3. Add the wine and soy sauce, bring to a gentle simmer then add the potatoes and thyme, allow to cook for 8 minutes or until the potato is tender
4.To serve, place into bowls and garnish with the sugar snap peas and baguette croutons
Serves 6.
