TARRAGON BEEF STEW WITH VERMOUTH

Tarragon Beef Stew with Vermouth image

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.

Provided by Christine M. Cook

Categories Soups, Stews and Chili Recipes Stews Beef

Time 3h15m

Yield 6

Number Of Ingredients 15

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Ingredients

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

Steps:

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 Facts : Calories 449.8 calories, Carbohydrate 29.7 g, Cholesterol 76.6 mg, Fat 20.2 g, Fiber 1.9 g, Protein 21.2 g, SaturatedFat 8.9 g, Sodium 423.5 mg, Sugar 13.5 g