Tarragon Beef Stew with Vermouth

Tarragon Beef Stew with Vermouth

20

"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."
Saved
Save
I Made it Rate it Share Print

Ingredients

3 h 15 m servings 450 cals
Serving size has been adjusted!

Original recipe yields 6 servings

Adjust

Nutrition

  • Calories:
  • 450 kcal
  • 22%
  • Fat:
  • 20.2 g
  • 31%
  • Carbs:
  • 29.7g
  • 10%
  • Protein:
  • 21.2 g
  • 42%
  • Cholesterol:
  • 77 mg
  • 26%
  • Sodium:
  • 423 mg
  • 17%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

On Sale

What's on sale near you.

Directions

Print
  • Prep

  • Cook

  • Ready In

  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.

Reviews

20
  1. 26 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  
Most helpful positive review

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 t...

Most helpful critical review

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 chic...

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 t...

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 chic...

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

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 f...

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 th...

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 li...

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 th...

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 ...

This stew has an amazing smell and taste to it!!! I did omit a good amount of liquids due to reading the prior reviews, which I think helped make this recipe a success. I will be making this aga...