Tarragon Beef Stew with Vermouth

Tarragon Beef Stew with Vermouth

19 Reviews 1 Pic
  • Prep

    15 m
  • Cook

    3 h
  • Ready In

    3 h 15 m
Christine M. Cook
Recipe by  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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Adjust Servings

Original recipe yields 6 servings



  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 (19)

Rate This Recipe


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!



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.



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

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Amount Per Serving (6 total)

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

Based on a 2,000 calorie diet



previous recipe:

Mom's Hearty Beef Stew with Dumplings


next recipe:

Beer Beef Stew II