Rechauffe Bonaparte - Bonaparte Stew

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READY IN: 35mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
  • 3
    small onions, peeled
  • 2
    tablespoons fat
  • 1
    cup stock
  • 12
    cup gravy (leftover is fine)
  • 1
    cup cooked meat, cubed
  • 12
    teaspoon salt
  • 18
    teaspoon pepper
  • 12
    cup carrot, peeled and sliced
  • 3
    potatoes, peeled and diced
  • 12
  • 12
    cup stewed prune
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DIRECTIONS

  • Slice onions and fry until golden.
  • Add stock, gravy, meat, salt, pepper and vegetables.
  • Cook slowly until vegetables are tender.
  • Add prune juice and boil 5 minutes.
  • Serve on a platter surrounded with stewed prunes.
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