Stew Ragu

By Diana
December 28, 2015
0 Save

If you like it, save it!

Save and organize all of the stuff you love in one place.

Got it!

If you like something…

Click the heart, it's called favoriting. Favorite the stuff you like.

Got it!
Stew Ragu

Author Notes: This is a version of a recipe my mom used to make that I put together when my family grew tired of the re-heated roast beef, potatoes and carrots dinner. It's very tasty and fortunately, doesn't hang around long in the fridge. Diana

Serves: 4 to 6

  • Left over roast beef, cut into bite sized pieces
  • left over potatoes, cut into bite sized pieces
  • Left over carrots, cut into bite sized pieces
  • left over gravy, set aside
  • 1 pound of bacon
  • 1 cup diced onion
  • 1/2 teaspoon Garlic Powder
  • 1/4 cup Cooking Sherry or your Favorite Wine
  1. Slice 1/2 of the package of bacon into 2 inch pieces. Save the other half of the bacon for breakfast. Separate and fry in a wok size or large frying pan until just done. Drain on paper towels and discard the grease. Return the pan to medium high heat and stir-fry the onion. Add the beef, potatoes and carrots, stirring well. Cook for 5 minutes, stirring occasionally. Set to simmer and then combine the left over gravy with the garlic powder and sherry. You will need at least 2 cups of gravy for the 1/4 cup of sherry. If you have less, use 1 to 2 Tablespoons of wine. Add the gravy mixture to the beef mixture. Bring to just a boil and set to simmer again. Simmer for 10 minutes. Add the fried bacon and stir well. Serve with a salad and left over rolls.
  2. Depending on how much leftover roast beef dinner you have, this can make quite a bit. No worries, though. It goes pretty quick. You can use the entire package of bacon if you have quite a bit of leftover dinner.

More Great Recipes:
Beef|Potato|Vegetable|Stew|One-Pot Wonders