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RAGOUT DE BOEUF 
Heavy beef in 1 1/2" cubes, 1/2 lb. per person
1 chopped onion
Several small white onions per person
Carrots, enough to serve all the bodies 2
Red wine, seasonings, Kitchen Bouquet, etc.

Flour and season the beef, and brown the pieces quickly in hot drippings or vegetable shortening (do not use butter, it is not worth it) and as the pieces brown, take them out onto a hot dish. When you have run out of meat, throw in the chopped onion, then the flour to make a brown roux. To the browned flour, add liquid (1/2 water and 1/2 red wine) enough to make a thin gravy. Now put back all the meat, add the eatin' onions and the carrots, check the gravy for salt and pepper, add a little Kitchen Bouquet if it is pale; cover the pan and simmer the whole business over low heat until everything is tender and done, 1 1/2 to 2 hours.
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