Tarragon Beef Stew with Vermouth

Tarragon Beef Stew with Vermouth


"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."


3 h 15 m {{adjustedServings}} servings 450 cals
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Original recipe yields 6 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 450 kcal
  • 22%
  • Fat:
  • 20.2 g
  • 31%
  • Carbs:
  • 29.7g
  • 10%
  • Protein:
  • 21.2 g
  • 42%
  • Cholesterol:
  • 77 mg
  • 26%
  • Sodium:
  • 423 mg
  • 17%

Based on a 2,000 calorie diet

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  • Prep

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  1. 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.
  2. 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.
  3. Remove cover and continue cooking 20 minutes, or long enough to evaporate enough liquid to reach your desired thickness.
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  1. 25 Ratings


This was the best stew I have ever made. I omitted the water and after browning the meat I put everything into a crockpot and let it simmer on low for the day - just before serving I thickened t...

Ditto the other comments!!! Waaaay too much liquids,, yielding waaay too much broth. But great flavor! I would improve by cutting out the water altogether and cutting back on a cup of the chic...

Too much liquid for ingred., but added some veggies & pasta & thickened the broth & it was very tasty.