Rechauffe Bonaparte - Bonaparte Stew - cooking recipe

Ingredients

3 small onions, peeled
2 tablespoons fat
1 cup stock
1/2 cup gravy (leftover is fine)
1 cup cooked meat, cubed
1/2 teaspoon salt
1/8 teaspoon pepper
1/2 cup carrot, peeled and sliced
3 potatoes, peeled and diced
1/2 cup prune juice
1/2 cup stewed prune

Preparation

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.