food Tarragon Beef Stew with Vermouth recipe
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Tarragon Beef Stew with Vermouth recipe
    6 servings

Ingredients:

  • 2 tablespoons butter
  • 1 pound beef stew meat
  • 6 cups chicken broth
  • 4 cups water
  • 1 1/2 cups sweet vermouth
  • 2 cups new potatoes
  • 2 large carrots, quartered
  • 4 cloves garlic
  • 2 teaspoons chopped fresh tarragon
  • 1 bay leaf
  • 1/2 cup Worcestershire sauce
  • 1 tablespoon white sugar
  • 1 tablespoon honey
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper

    Instructions:

  • 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.



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