Roast Beef Leftovers (French Ragout) - Recipe

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ROAST BEEF LEFTOVERS (FRENCH RAGOUT)
1 1/2 c. sliced onions 3 tbsp. butter 1 bouillon cube 1 1/2 c. water 2 c. roast beef, cooked and cubed 1 lemon slice 12 prunes 3/4 tsp. salt 1 tbsp. cornstarch 2 c. carrots, sliced 2 c. unpeeled potatoes, diced Saute onion in butter until tender. Add remaining ingredients, except cornstarch. Cover and simmer 20 minutes. Mix cornstarch and 1/4 cup water and add to ragout. Simmer 5 minutes longer. Serves 4.

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Roast Beef Leftovers (French Ragout)

· Mar 23 · #64646

Sylvie Bhola (Ontario) says:

My family really loved this recipe, although I did make a few changes. I omitted the prunes, I figured that since I put in extra carrots there was enough fiber. I also put in the left over gravy from the night before. Once the vegetables were done I made some "glisades" and cooked for an additional 20 minutes.

Now that turned out to be a nice authentic French Ragout.

· May 20 · #191961

SueG (New York) replies:

It's amazing what prunes can do for a beef stew. I highly recommend. They are a must for this recipe, IMO.

· Jun 19 · #166091

Patricia Haworth (Oregon) says:

Delicious! Buy larger roast cut just for this leftovers dish! Amazing what prunes and lemon do for the flavor.

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