Source: Farberware Cookbooks

Ragout De Boeuf
A great stew that the whole family will love!
Serves: 6 to 8
Prep Time: 15 minutes
Cook Time: 2 hours


5 slices bacon
3 pounds beef stew meat, cut into 1-inch pieces
2 cloves garlic, minced
2 cups red wine
1 can (13-3/4 ounces) beef broth
2 teaspoons salt
1/4 teaspoon coarsely ground pepper
1 bay leaf
1 pound white onions, small
1/2 pound sliced mushrooms
2 carrots, sliced
1 turnip, cut into small pieces
1 package (10 ounces) frozen peas, thawed
1/4 cup cornstarch

In Farberware® Electric wok, add bacon. Set heat control dial at 375°F and fry bacon until crisp; save for garnish. Add meat and garlic; cook until meat is browned on all sides. Turn heat control dial to 250 degrees. Add 1-1/2 cups of the wine, broth, salt, pepper and bay leaf. cover. Cook for 2 hours or until meat is almost tender, stirring occasionally. Stir in vegetables except peas; cook covered until vegetables are tender, about 1 hour. Stir in peas. Mix corn starch with remaining 1/2 cup wine until smooth. Gradually stir into stew. Heat to boiling, stirring constantly, about 1 minute or until thickened. Crumble bacon before serving and sprinkle on top.