Stew Ragu

• 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.

beef, potatoes, carrots, gravy, bacon, onion, garlic, cooking sherry

Taken from food52.com/recipes/39941-stew-ragu (may not work)