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.

• Preparation Time: 15 mins
• Cooking Time: 3 hr
• Total Time: 3 hr 15 mins
• Calories: 450 Calories

Ingredients

• 1 tablespoon white sugar
• ¼ teaspoon salt
• 2 tablespoons butter
• 1 tablespoon honey
• 4 cups water
• 1 bay leaf
• 4 cloves garlic
• 6 cups chicken broth
• 2 teaspoons chopped fresh tarragon
• ½ cup Worcestershire sauce
• ¼ teaspoon pepper
• 1 pound beef stew meat
• 1 ½ cups sweet vermouth
• 2 cups new potatoes
• 2 large carrots, quartered

Recipe Instructions

Step 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.

Step 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.

Step 3

Remove cover and continue cooking 20 minutes, or long enough to evaporate enough liquid to reach your desired thickness.