Mignonne’s Stew


(serves 8-10)

2 cups Port Wine 
6 cups Water
4 tbsp. Wyler’s Beef Granules 
2 Bay Leaves
1 tbsp. Oregano
1 tbsp. Thyme
1 tsp. Lawry’s Seasoned Pepper
1/2 tsp. Salt
15-20 Pearl Onions
3 1/2 lbs. London Broil
All-Purpose Flour
Olive Oil
1 Medium Sweet Onion, cut into thin slices
2 lbs. Carrots, sliced 
3 1/2 lbs. Russet Potatoes, cubed

1. In an 8-quart pot, on low heat, combine the port wine, water, Wyler’s Beef Granules, bay leaves, oregano, thyme, Lawry’s Seasoned Pepper, salt and pearl onion and let begin warming. 

2. Sprinkle the meat generously (to your liking) with oregano, thyme and Lawry’s Seasoned Pepper. Cut the meat into pieces slightly larger than bite-sized and sprinkle with all-purpose flour.

3. Brown the meat in a pan with olive oil and sweet onion. Once the meat is browned, add everything in the pan to the 8-quart pot. Bring everything to a boil, then turn the heat down. Cover and let simmer for 3 hours.

4. Add the carrots and potatoes and bring to a medium boil for 1 hour.

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