FRENCH RAGOUT

This dish is similar to beef stew, only cooked on the stove and much quicker. I always serve this with piping hot bread for dipping. Reminds me of Halloween as this is the perfect warm dish to serve the eager trick-or-treaters before their eve of fun.

1 lb. beef stew meat

2 tbsp. cooking oil

1 medium onion, sliced

3 tbsp. butter

1 beef bouillon cube

1-1/2 cups water

1 cup beef gravy

1 lemon slice

2 cups diced potatoes

1 cup sliced carrots

3/4 tsp. salt

1/4 tsp. pepper

1 tbsp. cornstarch

1. In a large skillet, brown beef in hot oil. Drain and set aside.

2. In same skillet, cook onion in butter until just tender. Add beef, bouillon, water, gravy, lemon, potatoes, carrots, salt and pepper. Bring to a boil; cover and simmer 25 minutes.

3. In a small bowl, blend 1/4 cup cold water with the cornstarch. Stir into beef mixture. Bring to a boil, stirring contstantly. Simmer, uncovered, 5 minutes. Remove lemon slice. Yield: 4 servings.