“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.” - by Christine M. Cook
Ingredients
Adjust Servings
Original recipe yields 6 servings
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.
Nutrition
Amount Per Serving (6 total)
- Calories
- 450 cal
- 22%
- Fat
- 20.2 g
- 31%
- Carbs
- 29.7 g
- 10%
Based on a 2,000 calorie diet
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Reviews (18)
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 sau..." See morece. Thanks to Christine for sharing!"
AlwaysCookin
"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 br..." See moreoth. I added peas as another reviewer recommended. My husband thought it was very tasty, albeit too much broth."
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