Tarragon and Dijon mustard lend French flair to this comforting ragout. The tender beef and peppers are fabulous spooned over mashed potatoes or transformed into a pot pie.
From the freezer
Seal in a plastic bag and freeze up to 2 months. Defrost, then spoon into a baking dish or pie plate. Stir in chopped fresh parsley or basil. Cover with a few sheets of lightly buttered phyllo pastry or rolled-out puff pastry or leftover mashed potatoes. Bake until heated through.
Cover. Refrigerate up to 3 days. Reheat with chopped tomato and peas. Good over rice or pasta.
Spoon over garlic mashed potatoes or egg noodles.