Tarragon Beef Stew with Vermouth Recipe - Allrecipes.com
Tarragon Beef Stew with Vermouth Recipe
  • READY IN 3+ hrs

Tarragon Beef Stew with Vermouth

Recipe by  

"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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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
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  • PREP

    15 mins
  • COOK

    3 hrs
  • READY IN

    3 hrs 15 mins

Directions

  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 More Reviews

Most Helpful Positive Review
Jan 13, 2003

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!

 
Most Helpful Critical Review
Feb 06, 2003

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.

 
Jan 15, 2003

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

 
May 18, 2008

Smells FANTASTIC cooking and tasted amazing! I didn't read the reviews before started this cooking - but I allowed it to cook the entire time with the lid off - and I added 3/4 cup brown rice for the last half hour and it was perfect consistency! Another note, I didn't have any honey because I'd used it all for a loaf a bread I was cooking at the same time (doh!) so I just used 2 tsp of sugar. It was a bit sweet - and next time I do this, I'll use only 1 tsp. I'll also half the water and use only 6c of broth.

 
Jan 20, 2003

Oh the flavors and the aroma while cooking was wonderful! I loved the unique flavor to this stew. I, too, reduced the liquids to fit in my stockpot but the taste was still great. I thickened the broth with cornstarch for gravy. Tonight I will reheat the stew and add some baby peas and mushrooms for a little variety. Thanks Christine!

 
Jan 27, 2003

Great flavor, different. Agree with other reviewers that this has too much liquid, however. Cooked in cast iron pot over low heat for several hours and house smelled wonderful! Will reduce liquid next time and probably add more meat. Very good second day.

 
Nov 10, 2010

This is the best throw-it-together beef stew. This is consistently great with so little effort. Like others, I omitted all the liquid except for the vermouth. Used dry vermouth. Used only the honey to sweeten.

 
Dec 28, 2009

I had the pleasure of preparing this with Elk meat which is higly recommended, but nonetheless, the results were superb! As per reccommendation, I ommitted the mass amounts of water and as I do with all soup recipes I substituted a portion of the broth for an herbal tea as to reduce salt and add some other nutrients - turned out delish!

 

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Nutrition

  • Calories
  • 450 kcal
  • 22%
  • Carbohydrates
  • 29.7 g
  • 10%
  • Cholesterol
  • 77 mg
  • 26%
  • Fat
  • 20.2 g
  • 31%
  • Fiber
  • 1.9 g
  • 8%
  • Protein
  • 21.2 g
  • 42%
  • Sodium
  • 423 mg
  • 17%

* Percent Daily Values are based on a 2,000 calorie diet.

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