Tarragon Beef Stew with Vermouth Recipe
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Tarragon Beef Stew with Vermouth

By: Christine M. Cook  
"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."

Rating: This weblink has been rated 16 times with an average star rating of 3.8 Read Reviews (14)

Rate/Review | 470 people have saved this

What to Drink?
Wine Syrah
Prep Time:
15 Min
Cook Time:
3 Hrs
Ready In:
3 Hrs 15 Min

Servings  (Help)

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Original Recipe Yield 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

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.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 475 | Total Fat: 22.2g | Cholesterol: 77mg

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The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 13, 2003 by BANTIE999 
This was the best stew I have ever made. I omitted the water and after browning the meat I put... MORE
The reviewer gave this recipe 3 stars. This recipe averages a 0 star rating.
Reviewed on Feb. 6, 2003 by AlwaysCookin 
Ditto the other comments!!! Waaaay too much liquids,, yielding waaay too much broth. But... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 20, 2003 by MARLARGE 
Oh the flavors and the aroma while cooking was wonderful! I loved the unique flavor to this... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 15, 2003 by BRUNELLA 
Too much liquid for ingred., but added some veggies & pasta & thickened the broth & it was... MORE
The reviewer gave this recipe 3 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 27, 2003 by KARENTOTH 
Great flavor, different. Agree with other reviewers that this has too much liquid, however. ... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on May 18, 2008 by tang 
Smells FANTASTIC cooking and tasted amazing! I didn't read the reviews before started this... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 27, 2007 by Adam 
This stew has an amazing smell and taste to it!!! I did omit a good amount of liquids due to... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 7, 2007 by Kim P 
Yum! Great flavor! I also left out the extra water. I didn't have tarragon but I added a... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 21, 2007 by Prairiefire 
I didn't read the reviews before I made this stew, but even without having read the reviews, I... MORE
The reviewer gave this recipe 1 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 13, 2003 by JONIKAYE 
I did not like this recipe at all. Apprx. 12 cups of liquid is too much for one lb. of stew... MORE

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