INGREDIENTS

• 5 Baby Onions 2 Cloves Garlic, crushed
• 500g Beef Goulash
• 1 tsp Rosemary(Fresh or Dried)
• 1 Tsp Thyme(Fresh or Dried)
• 2 Carrots, diced
• 2 Celery Sticks, diced
• 500ml Beef Stock
• 2 Bay Leaves
• Plain Flour
• Pinch of Salt
• Pinch of Pepper
• 1 Tbsp Wholegrain Mustard
• 1 can Urban Alley Ruby RRIPA (or your favourite Ale)

METHOD

1. Coat beef in seasoned flour and pan fry on high heat until browned. Remove from pan.
2. De-glaze the pan with baby onions, once softened add garlic, carrots, celery, rosemary, thyme and bay leaves and cook for further 5 minutes. Add mustard and cook for 1 minute.
3. Add beef stock and reduce for 3 minutes.
4. Return beef to pan, bring to boil and season to taste.
5. Pour into a casserole dish and place in a pre-heated oven at 130C for 1.5 - 2 hours.
6. Serve with Mash & Veggies or Roast Potatoes.