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Ingredients
| salted butter: 2 Tbl |
| beef stew meat: 1 lb |
| chicken broth: 6 cups |
| water: 4 cups |
| sweet vermouth: 1 1/2 cups |
| red potatoes (chopped): 2 cups |
| carrots: 2 (quartered) |
| garlic: 4 cloves |
| fresh tarragon: 2 tsp (chopped) |
| bay leaf: 1 |
| worcestershire sauce: 1/2 cup |
| granulated sugar: 1 Tbl |
| honey: 1 Tbl |
| salt: 1/4 tsp |
| black pepper: 1/4 tsp |
Tarragon Beef Stew with Vermouth
Credit: AllRecipes
User rating:
"Simply throw it all together, cover, and walk away. Return to a rich, hearty, dark stew. Serve with heavy, rustic breads and strong cheeses, such as smoked Cheddar, baked Brie, or Roquefort."
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Prep Time
15 min -
Cook Time
180 min -
Servings
6 serving(s)
Tags
Directions
- Melt butter In a large stockpot over medium-high heat. Add the beef stew meat, and fry for 2 to 3 minutes, or until evenly browned on the outside.
- Pour the chicken broth, water, and vermouth into the stock pot. Add the potatoes, carrots, and garlic. Season with tarragon, bay leaf, Worcestershire sauce, sugar, honey, salt and pepper. Bring to a boil, reduce heat, and cover. Cook 2 1/2 hours to blend the flavors.
- Remove cover and continue cooking 20 minutes, or long enough to evaporate enough liquid to reach your desired thickness.