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.