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Tarragon Beef Stew with Vermouth

Tarragon Beef Stew with Vermouth

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Christine M. Cook

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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Original recipe yields 6 servings

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Nutrition

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

Directions

  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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Reviews

BANTIE999
21
1/13/2003

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 the sauce. Thanks to Christine for sharing!

AlwaysCookin
12
2/6/2003

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 chicken broth. I added peas as another reviewer recommended. My husband thought it was very tasty, albeit too much broth.

BRUNELLA
11
1/15/2003

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