Tarragon Beef Stew with Vermouth

Cooking Recipes Catalogue

This rich, hearty beef and vegetable stew features the engaging flavor of fresh tarragon, and is the perfect way to warm up a cool, rainy evening.

INGREDIENTS (for 6 servings):


  • 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.